Strained Yoghurt

Strained yoghurt is a type of yoghurt that has had most of its liquid whey removed through a straining process. This results in a thicker, creamier texture and a more concentrated flavour compared to regular yoghurt. It is commonly produced from cow's milk, though other milk types can be used.

Manufacturers use strained yoghurt for its rich texture and tangy flavour, which adds body and depth to food products. It is a key ingredient in dairy desserts, particularly Greek-style yogurts, and can also be used as a base for dips, sauces, and spreads.

Strained yoghurt is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and calcium. As with other dairy products, its consumption contributes to overall dietary intake of saturated fat and sugar, depending on the specific product formulation. The NHS Eatwell Guide recommends dairy or dairy alternatives as part of a healthy diet.