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.
Third: Whisk in 1/4 to 1/2 cup nonfat dried milk and 1-2 teaspoons yogurt as a starter from your favorite brand of plain yogurt (but it must contain live cultures and should not have any additives). You may use yogurt from a previous batch of your own homemade yogurt. I started out with nonfat Fage Greek yogurt.If you buy it, take note of the price and then pat yourself on the back for all the money you saved by making your own. Editor s Note: I have now been using my own yogurt as a starter for over six months.t this point you could chill the yogurt and eat as is. It is your choice to pour off the whey or stir it back in. Straining makes the yogurt thicker and less tart resulting in Greek yogurt. From regular yogurt to Greek yogurt: Fifth: Very carefully pour yogurt into a bouillon strainer aka chinois.