Greek Yogurt
strained yogurt · labneh (further strained to a cream-cheese consistency) · skyr (Icelandic equivalent)
Greek yogurt is regular yogurt that has been strained through muslin or a fine-mesh strainer to remove most of the liquid whey, concentrating the protein, fat and flavour. The result is thicker, tangier and higher in protein than unstrained yogurt, and significantly more stable under heat — it can be incorporated into warm sauces and marinades without the rapid curdling that affects thinner yogurts. Its acidity (pH ~4.5) makes it an effective marinade component, denaturing surface proteins in meat.
Tangy, clean and slightly acidic from lactic acid. The fat carries a mild creaminess that balances the acidity. Full-fat Greek yogurt has a richer, more rounded flavour. The tangy character makes it a natural pairing with garlic, cucumber, dill, lemon and spiced dishes.
Thick, spoonable and slightly viscous. Smooth and dense from the straining process. Full-fat is richer and more stable than low-fat.
Refrigerate and use by the best-before date. Once opened, consume within 3–4 days. The liquid that separates on top (whey) can be stirred back in or poured off.
Remove from refrigerator 20 minutes before using in sauces or dressings — cold yogurt can shock and break warm sauces. For cooking in curries: temper by adding a spoonful of the warm sauce to the yogurt first, mixing, then adding to the main pan. Use full-fat for cooking; low-fat splits more easily.