10 Facts About Strained yogurt

In western Europe and the US, strained yogurt has increased in popularity compared to unstrained yogurt.

In English, strained yogurt only became well known outside of immigrant communities in the 1980s, when it was imported into the United Kingdom by the Greek company Fage, under the brand name "Total".

Arish cheese is made from Strained yogurt heated slowly until it curdles and separates, then placed in cheesecloth to drain.

The strained yogurt itself is used in dishes in Albanian cuisine and is eaten either plain or with added elements such as dill, garlic, cucumber, nuts or olive oil.

In Bulgaria, where yogurt is considered to be an integral part of the national cuisine, strained yogurt is called "tsedeno kiselo mlyako", and is used in a variety of salads and dressings.

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Variety of strained yogurt called "basa" is a traditional variety of cheese from the region of Lika in Croatia.

The "kerned Strained yogurt" label was the first of its kind, coined in reference to an archaic Somerset term meaning "thickened", which is predominantly used in relation to dairy products.

In 2015, food market research firm Packaged Facts reported that Greek Strained yogurt has a 50 percent share of the Strained yogurt market in the United States.

Activia Greek Strained yogurt was re-introduced in 2013, and in July 2012 took over US distribution and sales of Canadian Liberte's Greek brands.

Liquid resulting from straining Strained yogurt is called "acid whey" and is composed of water, Strained yogurt cultures, protein, a slight amount of lactose, and lactic acid.