使用者:Fireattack/yoghurt

脫乳清酸奶

加了橄欖油的脫乳清酸奶
別稱	希臘式酸奶，酸奶奶酪
類型	酸奶
主要成分	酸奶

脫乳清酸奶，又稱希臘式酸奶，是將酸奶通過布或者紙濾去乳清後的產物，其粘稠度介於酸奶和奶酪之間，依然保留了酸奶獨特的酸味。就像大多酸奶一樣，脫乳清酸奶也是用牛奶加工而成。雖然部分會添加額外的乳脂或奶粉，大部分脫乳清酸奶是用真正的牛奶製成。

在累范特、東地中海、近東以及南亞，用棉布脫脂過的酸奶是一種傳統食物。它常在烹飪中使用。

在西歐和美國，圖哦乳清酸奶日漸流行，因為其比起傳統酸奶有着更好的口感同時脂肪含量較低。因為在脫脂過程中也除去了部分乳糖，故其糖和碳水化合物含量也相對較低。

In fact, most of the recent growth in the $4.1 billion yoghurt industry has come from the strained yoghurt segment. 在西方，因為希臘酸奶品牌FAGE在市場上的成功，「希臘式酸奶」已經成為了脫乳清酸奶的同義詞；然而脫乳清酸奶在許多希臘之外的國家也都是非常常見的，而且部分希臘酸奶也並不是脫乳清的。In the West, the term "Greek yoghurt" has become synonymous with strained yoghurt due to successful marketing by the Greek FAGE brand, though strained yoghurt is a staple in many countries besides Greece, and some Greek yogurts are not strained. "Greek-style" yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents, or if made the traditional way, are based on domestic (rather than Greek) milk. 相反在中東，市場基本被土耳其的產品壟斷。

Europe

Greece

Strained yoghurt ("στραγγιστό γιαούρτι" straggistó giaoúrti in Greek) is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. A few savoury Greek dishes use strained yoghurt. In Greece, strained yoghurt, like yoghurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.

Cyprus

Similarly, strained yoghurt is widely used in Cypriot cuisine not only as an ingredient in recipes, but also on its own or as a supplement to a dish. In Cyprus, strained yoghurt is usually made from cow's milk.

Middle East

Strained yoghurt or labneh (also known as labni, lebni or zabedi) is popular in the Levant and the Arabian Peninsula. Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored in olive oil. Labneh is a popular mezze dish and sandwich ingredient.It is also a traditional Bedouin food. The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather mild flavour. Also the quality of olive oil topping influences the taste of labneh. Milk from camels and other animals is used in labneh production in Saudi Arabia and other Persian Gulf countries.

Bedouin Labneh

While Bedouin will also eat fresh labneh, they also produce a dry, hard labneh that can be stored. For that, the strained labneh is pressed in its cheese cloth between two heavy stones and later sun dried. This dry labneh is often eaten with khubz which is the Arabic pronouncement for bread,in which both the freshly made bread (khubz) and the labneh are mixed with some water, (some amount of animal fat) some salt and then mashed into a porrige. The food is then rolled into balls by using the (right) hand and eaten like kabsa. It is similar to the stringed, dry yak cheese cubes made by Tibetan nomads.

Palestinian Labneh

In the West Bank, Gaza and amongst Israeli Arabs and the Palestinian diaspora, labneh is a common breakfast food typically eaten with Arabic flat bread, olive oil and oftentimes mint. It is usually lightly salted and eaten in a fashion similar to Hummus in the region; being spread on a plate with thicker edges and a more shallow center, drizzled in olive oil. It is often served with an assortment of pickled vegetables, olives, Hummus and cheeses as part of a meal. Armenians who historically lived in Palestine have adopted the food as well as the name and mode of consumption. Like the Bedouin Arabs, Palestinians also press and dry strained cheese as a mode of preservation and flavor enhancement. Like in Jordan and amongst the Bedouins, Palestinians often use this product to make Jameed for use in a common national dish shared with Jordanians, mansaf.

Jordan

In Jordan, labneh is very common for breakfast, sandwiches and mezze too. It comes in two forms: soft labneh, which is manufactured and sold in large quantities at supermarkets, and hard or authentic labneh, which is sold in small shops in towns such as Jerash, Ajloun and Kerak. Each town makes labneh in small factories which also make other dairy products like Jameed and salted White Cheese. Authentic labneh is stored in olive oil, which adds to its flavour.

Lebanon and Palestine

Laban (yoghurt), labneh (strained yoghurt), Yoghurt, strained or not, is an important element in Levantine cuisine, eaten for breakfast, lunch, and dinner. One famous Levantine dish is labaneh mixed with crushed dry mint leaves, garlic, salt and sliced cucumbers. Laban can be eaten sweet or salted, and used for stuffed vegetables, meat stew, and fried kibbe.

Labneh is most commonly made of cows' milk, which is available all year; it is also made from goats' milk from April to September. It is either eaten alone or used as a filling for pita sandwiches. It can also be served as a light dish at dinner. Labneh is used as a spread on pita bread or Marouq bread. Olive oil, vegetables, mint, thyme, garlic or other spices are usually added to dishes and sandwiches. Labneh bil zayit (labneh in oil) is also very popular because the cheese can be kept for over a year. However, as it ages it turns slightly more sour. This is prepared by rolling the labneh into little balls the size of a nut and filling a jar with olive oil then filling it with the labneh balls. Labneh malboudeh is drained labneh.

Egypt

In Egypt, yoghurt, both strained and unstrained, is called "zabadi" ("laban" meaning "milk" in Egyptian Arabic); some may call the strained variety "labnah" under Lebanese influence. Both strained and unstrained yoghurt are eaten with accompaniments both savory (e.g. olives and oil) and sweet (e.g. honey) as a snack or breakfast item.

Syria

In Syria it is eaten for breakfast with olive oil, cheese, olives and bread.

Armenian Diaspora

Labneh (known as lebni in Armenian) is popular among Armenians expatriates from Levantine countries such as Jordan, Lebanon, Syria and Palestine.

Turkey

A thicker, higher-fat variety known as süzme yoğurt ("strained yoghurt") or torba yoğurdu ("bag yoghurt") is made by straining the yoghurt curds from the whey. In many houses yogurt is put in a cotton cloth bag which is tied to the tap above the basin. As the whey leaves the yogurt, the strained part becomes much thicker. Süzme yogurt can be kept in fridge for longer periods safely such as 2-3 weeks. Depending on how it will be consumed, a little water can be added before use. Strained or Süzme Yogurt is used in Turkish mezzes and dips such as "haydari" as well as a long-life version of the regular yogurt.

Central Asia

Strained yoghurt in Iran is called Mâst Chekide and is usually mixed with water for various dishes. In Northern Iran, Mâst Chekide, is a variety of kefir with a distinct sour taste. It is usually mixed fresh herbs (pesto-like) pure called Delal. Yoghurt is a side dish to all Iranian meals. Strained yoghurt is used as dips and various appetizers with multitudes of ingredients: cucumbers, onions, shallots, fresh herbs (dill, spearmint, parsley, cilantro), spinach, walnuts, zereshk, garlic, etc. The most popular appetizers are spinach or eggplant borani, 『』Mâst-o-Khiâr』』 with cucumber, spring onions and herbs, or 『』Mâst-Musir』』 with wild shallots. In Afghanistan and other Central Asia (i.e., Tajikistan and Uzbekistan), a type of strained yoghurt called "Chaka" is eaten.

South Asia

A disposable clay pot with "dahi"

In south Asia (primarily India and Pakistan), regular unstrained yoghurt (dahi or curd), made from cow or water buffalo milk, is often sold in disposable clay pots (called matkas). Kept for a couple of hours in its clay pot, some of the water evaporates through the clay's pores. But true strained yoghurt (chakka) is made by draining dahi in a cloth.

Shrikhand is an Indian dessert (eaten with poori) made with strained yoghurt and sugar, saffron, cardamom, diced fruit and nuts mixed in. It is particularly popular in the state of Gujarat and Maharashtra, where dairy producers market shrikhand similar to ice cream. In Pashtun-dominated regions of Pakistan a strained yoghurt known as chaka is often consumed with rice and meat dishes.

The Americas

The United States and Canada

Strained yoghurt (often marketed as "Greek yogurt") has become popular in the United States and Canada, where it is often used as a lower-calorie substitute for sour cream or crème fraîche.

"Greek yogurt" brands in North America include FAGE, Chobani, Voskos, Olympus, Oikos and organic Oikos. FAGE began importing their Greek products in 1998 and opened a domestic production plant in Johnstown, NY in 2008.[3] Chobani, based in New Berlin, NY, began marketing their Greek-style yogurt in 2007. The Voskos brand entered the US market in 2009 with imported Greek yogurt products at 10%, 2%, and 0% milkfat. Stonyfield Farms, owned by Groupe Danone, introduced Oikos Organic Greek Yogurt in 2007; Danone began marketing a non-organic Oikos Greek Yogurt in 2011 and also produce Activia brand Greek-style yogurt. General Mills introduced a Greek-style yogurt under the Yoplait brand name in early 2010 and as of June 2012 was planning to roll out its Canadian Liberté brand in the US during the summer of 2012. [4]

As of August 2012, Chobani, FAGE, Oikos, Olympus, and Wegman's Greek-style yogurts are manufactured from only pasteurized milk and yogurt cultures. The characteristic thick texture and high protein content are achieved through either or both of two processing steps. The milk may be concentrated by ultrafiltration to remove a portion of the water before addition of yogurt cultures. After culturing, the yogurt may be centrifuged or membrane-filtered to remove whey, in a process analogous to the traditional straining step. Brands described as "strained" yogurt, including Chobani, Trader Joe's and FAGE, have undergone the second process. Process details are highly guarded trade secrets. Other brands of Greek-style yogurt, including Yoplait, Activia and some store brands, are made by adding milk protein concentrate and thickeners [5] to standard yogurt to boost the protein content and modify the texture. [6] The Greek Gods brand is described as strained, with pectin and/or inulin added as a thickener.[7] [8]

Mexico

Strained yoghurt is called jocoque in Mexico. It was popularised by local producers of Lebanese origin and is widely popular in the country. The name jocoque is Nahuatl, and is also used for an indigenous cultured milk product similar to labneh.

Northern Europe

Strained yoghurt, in full-, low-, and no-fat versions, has become popular in Northern European cookery as a low-calorie alternative to cream in recipes. It is typically marketed as "Greek" or "Turkish" yoghurt.

In Denmark, a type of strained yoghurt named ymer is available. In contrast to the Greek and Turkish variety, only a minor amount of whey is drained off in the production process. Ymer is traditionally consumed with the addition of ymerdrys (lit. 丹麥語：ymer sprinkle), a mixture of bread crumbs made from rugbrød and brown sugar. Like other types of soured dairy products, ymer is often consumed at breakfast. Strained yoghurt topped with muesli and maple syrup is often served at brunch in cafés in Denmark.

See also

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