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As a cow's milk (dairy) product, yogurt is a food more consistently associated with problematic reactions than other foods. Although fermented dairy products are linked with fewer adverse reactions than non-fermented ones, the possibility of an adverse reaction to yogurt is still more common than expected.
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.trained yogurt, Greek yogurt, yogurt cheese, labneh (Arabic: ÙØ¨ÙØ© â labnah), is yogurt which has been strained to remove its whey, resulting in a relatively thick consistency (between that of conventional yogurt and cheese), while preserving yogurt's distinctive, sour taste.