Sturdy yogurt , Greek yoghurt , yoghurt cheese , yoghurt sack , labaneh or < b> suzma yogurt (Greek: ????????????????, Arabic: ???? ? labnah , Turkish: sÃÆ'¼zme yo? urt ), is filtered yoghurt to remove most whey, resulting in a thicker consistency than unbleached yogurt, while maintaining a distinctive yoghurt sour taste. Like many types of yogurt, strained yogurt is often made from fortified milk by boiling some of its water content, or by adding extra butter fat and powdered milk. In Europe and North America, it is often made with low-fat or fat-free yogurt. In Iceland a similar product named skyr is produced.
Strained yogurt is generally marketed in North America as "Greek yoghurt" and in the UK as "Greek style yoghurt", although strained yogurt is also widely eaten in the Levantine, Eastern Mediterranean, Middle East, Central Asia and South Asian cuisine, where it is often used in cooking (because of its high fat content to avoid thickening at higher temperatures). Such dishes can be cooked or raw, savory or sweet. Due to the stretching process to remove the excess whey, even the nonfat varieties of strained yogurt are much thicker, richer, and more creamy than strained yogurt. Because the straining process removes whey, or fluid, from milk solids, it requires more plain yogurt to produce a tense cup of yogurt, so the cost of making it increases properly. Thickeners, such as pectin, cork peanut sap, starch, guar gum, etc., are listed in ingredients indicating that no method is used to consolidate milk solids. The marketing of Greek or Greek style yoghurt in the US allows the use of thicker more than tensing, so there is little difference in yoghurt years before the introduction of strained yogurt in addition to the thickening of the thickener, even though the price is now higher for original and unlimited products. In Western Europe and the United States, strained yogurt is increasing in popularity compared to unstressed yogurt. Because the stretching process removes some lactose, the strained yoghurt is lower in sugar than the non-bent yogurt.
It is reported in 2012 that much of the growth in the yogurt industry of US $ 4.1 billion comes from a strained yogurt sub-segment, usually marketed as "Greek yogurt". In the US there is no legal definition of Greek yogurt, and yogurt thickened with thickening substances can also be sold as "Greek yoghurt" although not necessarily yoghurt tense.
Video Strained yogurt
Nutrition
There are no standard rules in the market to monitor or control the composition of concentrated yogurt. The content of carbohydrates, fats and proteins in tense yogurt varies from 1-12, 0-20, and 3.3-11 grams per 100 grams, respectively. The concentrated yogurt contains a higher total final solid content than regular yogurt, possibly prolonging shelf life compared to ordinary yogurt.
Maps Strained yogurt
Variations by area
Asia
Central Asia
In the cuisine of many Iranians, Baloch, and Turks (eg in Azerbaijan, Afghanistan, Tatar, Tajik, Uzbek, and other Central Asian cuisines), a strained yogurt called chak (k) a or suzma (Turkmen: sÃÆ'¼zme , Azerbaijani: i span lang = "az"> sÃÆ'¼zm? , Kazakh: < span lang = "kk"> ???? e , Kyrgyz: ????? , Uzbek: suzma , Uyghur: ????? ?) is consumed. This is obtained by draining qatiq, various local yogurt. By drying it further, someone gets qurut, a kind of dry fresh cheese. Strain yogurt in Balochistan is called "Sheelanch" and is an important part of the nomadic diet. Usually used to make sauces served with dates, or served as a side dish. It is also dried and preserved for use in winter.
Middle East
Labneh (also known as Labni, Lebni) is popular in the Levant and Arabian Peninsula. In addition to fresh use, the labneh is also dried and then formed into a ball, sometimes covered with herbs or spices, and stored under olive oil. Labneh is a popular mezze dish and sandwich ingredients. The general sandwich in the Middle East is one of labneh, mint, thyme, and olives on pita bread. The taste is very dependent on the type of milk used: the labneh from cow's milk has a mild flavor. Also topping olive oil quality affects the taste of labneh. Milk from camels and other animals is used in labneh production in Saudi Arabia and other Gulf countries.
Bedouin also produces dry and hard labneh ( malwudeh against , similar to the Central Asian quran) that can be stored. Tense fatigue is pressed in a cheese cloth between two heavy stones and then dried up. This dry labneh is often eaten with khubz (Arab bread), where both khubz and labneh are mixed with water, animal fat, and salt, and rolled into balls.
In Iraq, Jordan, Lebanon, Palestine, Israel, and Syria, Labneh is made by swallowing liquids from yoghurt to take consistency similar to soft cheeses. It tastes like sour cream tart or yogurt and is a regular breakfast sauce. Usually eaten in a manner similar to hummus, spread on a plate and washed down with olive oil and often, dried mint. It is also often paired as a sauce with mixed mixture of za'atar mixture.
Labneh is also the main ingredient in jameed, which is in turn used in mansaf, the Jordanian national dish.
Labaneh bil zayit , "contrary to oil", consisting of small labneh small balls stored under oil, where it can be stored for more than a year. As the age increases, it is more acidic.
In Egypt, strained and not sown yogurt is called "zabadi" ("laban" meaning "milk" in Egyptian). Cooked with savory accompaniments like olives and oil, and also with sweeteners like honey, as a snack or breakfast. The cheeses Areesh (or Arish) (Arabic: ??????? ?) Is a kind of cheese that comes from Egypt. Shanklish, fermented cheese, made from isesh cheese. The arish cheese is made of yogurt that is heated slowly until it thickens and separates, then placed in a thin cloth to dry. It feels similar to Ricotta. The protein content of Areesh cheese is 17.6%.
Iran
Strained yogurt in Iran is called mÃÆ' Â ¢ st chekide and is usually used to make sauces, or served as side dishes. In Northern Iran, Turkish
In Turkey, tense yogurt is known as sÃÆ'¼zme yo? Urt ("yogurt strained") or are you? Urdu ("yoghurt bag"). Water is sometimes added to it in the preparation of a cacat? K, when it is not eaten as a meze but is consumed as a drink. Strong yogurt is used in Turkish mezzes and dips like haydari.
In the Turkish market, labne is also a popular dairy product but different from strained yogurt; it's a cream cheese based on yogurt without salt, and used like mascarpone.
South Asia
In South Asia, ordinary processed yoghurt (curd ), made from cow's milk or water buffalo, is often sold in a disposable clay bowl called kulhar. Stored for several hours in clay pots, some water evaporates through the pores of the clay without glaze. It also cools the curd from evaporation.
But a true tense yogurt, chakka , is made by drying yogurt with a cloth (preferably muslin). Shrikhand is a dish made with chakka, sugar, saffron, cardamom, fruit mashed or diced and nuts mixed; it is often eaten with poori. It is very popular in the states of Gujarat and Maharashtra, where dairy producers market shrikhand in containers.
Chakka is also eaten in Pashtun-dominated areas of Pakistan and Afghanistan with rice and meat dishes.
Europe
Eastern Europe
Albanian
In Albania, strained yogurt is called "salcÃÆ'Â k kosi". After preparing yoghurt from micro-enriched milk, it was dried in a cloth sack from several hours, until last night. Water released from this process is called "hir" and can be used to preserve cheese or as a drink. Meanwhile strained yoghurt is used in many variations in Albanian cuisine and is either either plain or with extra elements such as dill, garlic, cucumber, beans, olive oil etc.
Armenia
In Armenia, tense yogurt is called kamats matzoon . Traditionally, it was produced for long-term preservation by draining the matzoon in a cloth sack. After that it is stored in a leather sack or clay pot for a month or more depending on the salting rate.
Bulgarian
In Bulgaria, where yogurt is considered as an integral part of the national cuisine, strained yogurt called "tsedeno kiselo mlyako" (Bulgarian: ?????? ??????? ??? ? ), and is used in a variety of salads and dressings. Other similar products are "frog" (Bulgarian: ????? ), which is often made from sheep's milk or goat.
Bosnia and Herzegovina, Croatia, Serbia, and Macedonia
Various strained yogurt called "basa" is a variation of traditional cheese from the region of Lika in Croatia. In the former Yugoslavia, tense yogurt made from cow's milk has become very popular in recent years. Usually labeled gr? Ki tip jogurta
In Macedonia it is widely known as pavlaka ( ??????? ).
Southern Europe
Cyprus
As in Greece, strained yogurt is widely used in Cypriot cuisine either as an ingredient in recipes as well as alone or as a supplement for dishes. In Cyprus, the strained yogurt is usually made of sheep's milk.
Greek
Stressed yogurt (Greek: ??????????????? , translit.Ã, strangistÃÆ'³ giaoÃÆ'ºrti ) is used in most Greek foods as a base for tzatziki sauce and as a dessert, with honey, cherry syrup or spoon often served on top. Some tasty Greek dishes use strained yogurt. In Greece, strained yogurt, like yoghurt in general, is traditionally made from sheep's milk. Fage International S.A. started swallowing cow's milk yogurt for industrial production in Greece in 1975, when it launched its brand "Total".
Rest of Europe
Denmark
A strained type of yogurt named ymer is available. Unlike the Greek and Turkish varieties, only a small amount of whey is dried in the production process. Ymer is traditionally consumed with the addition of yellowdrys (lit.: ymer-sprinkle), a mixture of toasted breadcrumbs from rugbrÃÆ'¸d wholemeal bread mixed with brown sugar. Like other sour dairy products, ymer is often consumed at breakfast. Stressed yogurt with muesli and maple syrup is often served at brunch at cafÃÆ'Â ss in Denmark.
Dutch
Stressed yogurt is known as hangop , literally meaning 'hanging'. This is a traditional dessert. Hangop can also be created using buttermilk.
United Kingdom
In British tense yoghurt can only be marketed as "Greek" if made in Greece. Yogurt tensed cow's milk that is not made in Greece is usually sold as "Greek Style" or "Greek Recipe" for marketing reasons, usually at a price lower than that of Greek-made yogurt. Among the yogurt "Greek Style" there is no difference between the thicken with thrust and the thickened through the additive.
In September 2012 Chobani UK Ltd. began selling yogurt made in the United States as a "Greek Yogurt". FAGE, a company that produces yogurt in Greece and sells it in the UK, filed a waiver claim against Chobani in the High Court of England, claiming that British consumers understand "Greece" to refer to home countries (similar to "Belgium Beer"); Chobani's position is that consumers understand "Greek" to refer to the preparation (similar to "French Toast"). Both companies rely on surveys to prove their point of view; FAGE also relies on previous British yogurt industry practices not to label their yogurt as a "Greek Yogurt". Finally Mr. Justice Briggs finds in favor of FAGE and is given the order preventing Chobani using the name "Greek Yogurt". In February 2014 this decision was upheld in appeal. Chobani then announced that it reentered the UK market using the label "strained yogurt" but has not done so. Greece may now seek to protect "Greek yogurt" throughout the European Union under the designation of protected rules of origin.
North America
Stressed yogurt (often marketed as "Greek yogurt") has become popular in the United States and Canada, where it is often used as a low-calorie replacement for sour cream or lactose cream. Graham Kerr's celebrity chef became an early adopter of strained yogurt as a material, often featuring it (and demonstrating how to filter plain yogurt through a coffee filter) at his identical 1990 cooking show, as often as showing butter clarified at The Galloping Gourmet in the late 1960s. In 2015, food market research firm Packaged Facts reports that Greek yogurt has a 50 percent share of the yogurt market in the United States.
The "Greek Yogurt" brand in North America includes Chobani, Dannon Oikos, FAGE, Olympus, Stonyfield organic Oikos, Yoplait, Cabot Creamery and Voskos. FAGE began importing Greek products in 1998 and opening a domestic production plant in Johnstown, New York, in 2008. Chobani, based in New Berlin, New York, began marketing Greek-style yogurt in 2007. Voskos brands entered the US market in the year 2009 with imported Greek yoghurt products of 10%, 2%, and 0% milk fat. Stonyfield Farms, owned by Groupe Danone, introduced Oikos Organic Greek Yogurt in 2007; Danone began marketing the non-organic Danish Oikos Greek Yogurt in 2011 and also produced a Greek-style yogurt dipped under the brand Activia Selects; Dannon Light & amp; The Greek nonfat yogurt fry was introduced in 2012 and boasts of light Greek yogurt with fruit, and Activia Greek yogurt was reintroduced in 2013. General Mills introduced a Greek-style yogurt under the Yoplait brand in early 2010, which was stopped and replaced by the Greek Yoplait 100 on August 2012. Activia Greek yogurt was reintroduced in 2013, and in July 2012 took over the US distribution and sale of the Greek brand Libertao Canada. In Canada, Yoplait is launched in January 2013, and packed with toppings.
Mexico
Stressed yogurt is called jocoque seco in Mexico. It was popularized by local producers of Lebanese origin and is widely popular in the country.
Production
The characteristic thick texture and high protein content is achieved through one or both processing steps. Milk may be concentrated by ultrafiltration to remove some of the water before adding yoghurt culture. Alternatively, after culturing, yogurt can be centrifuged or filtered with a membrane to remove whey, in a process analogous to traditional straining measures. The brand is described as "tense" yoghurt, including Greek Activia, Chobani, Dannon Light & amp; Fit Greek, Dannon Oikos, FAGE, Stonyfield Organic Oikos, Trader Joe's, and Yoplait have undergone a second process. The details of the process is a highly guarded trade secret. Other Greek yoghurt brands, including Yoplait and some store brands, are made by adding milk protein concentrate and thickener to a standard yoghurt to increase protein content and modify the texture.
The liquid produced from stretching yoghurt is called "whey acid" and consists of water, yogurt, protein, lactose, and lactic acid. It's expensive to get rid of. Farmers have used whey to be mixed with animal feed and fertilizer. Using an anaerobic digester, it can be a source of methane that can be used to generate electricity.
See also
- Yogurt
- List of dairy products
References
External links
- Greek tense yogurt recipe
Source of the article : Wikipedia
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