A public accountant who has been certified by a state examining board as having met the state's legal requirements.
Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, and/or by adding extra butterfat and powdered milk. In Europe and North America, it is often made with low-fat or fat-free yogurt.n Syria and Lebanon, labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. It tastes like tart sour cream or heavy strained yogurt and is a common breakfast dip.
Greek yogurt is most common in the plain, unflavored variety, so itâs easily able to substitute for other dairy products and absorb different flavors. The Office of Research Services suggests using Greek yogurt as a lower-fat substitute for sour cream, mayonnaise, cream or ice cream. To add nutrients and cut fat in baked goods, replace up to 1/4 the total quantity of wet ingredients in a recipe with Greek yogurt or mix a small amount of it into frosting.