Drained Yogurt

Name: Drained Yogurt
Total time: 2 h 10 min
Yield: 1 cup
Ingredients: 2 cups lowfat yogurt

By Martha Rose Shulman

Total Time: 10 minutes, plus at least 2 hours' refrigeration
Rating: 3(48)
Comments: Read comments

Yogurt can be drained of much of its water content, resulting in a thick, creamy product known in the Middle East as labna (or labne). Drained yogurt is like a moist, fresh, tangy cheese (and is sometimes referred to as yogurt cheese), and makes a great spread or dip. In Turkey and the Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It’s mixed with chopped cucumbers for salads (coming up in these recipes), even mixed with chopped dried apricots for a sweet and tangy dip.

Featured in: Yogurt: Not Just for Breakfast

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Ingredients

Yield:1 cup

2cups lowfat yogurt

Ingredient Substitution Guide

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Preparation

Step 1
Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.