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.
To strain regular yogurt to a Greek yogurt consistency, set a fine sieve lined with cheesecloth, a coffee filter, or a plain white paper towel over a bowl and spoon plain whole-milk yogurt into the sieve. Refrigerate and allow the liquid to drain off for two hours. One cup of regular yogurt yields about 1/2 cup of thick, Greek-style yogurt. To make yogurt cheese, start with a yogurt that has no added gelatin, starch, or pectin, because these ingredients keep the yogurt from draining as well. Strain the yogurt until itâs about as thick as cream cheese, 12 to 24 hours. If you think youâll frequently strain yogurt at home, consider getting a yogurt strainer, like the Cuisipro Donvier ...