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.
Strained yoghurt, yoghurt cheese, labneh / labaneh, dahi, is yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste.abneh, a word derived from the word 'laban', the surname labahn or laban means white or milk. Strained yoghurt is used in Greek food mostly as the base for tzatziki dip, and as a dessert, where honey, sour cherry syrup, spoon sweets, are often served on top. A few savoury Greek dishes use strained yoghurt.