Strained Yogurt: Cultured Pasteurized Nonfat Grade A Milk

Strained yogurt is a type of yogurt that has been thickened by straining out most of its whey. It is made by culturing pasteurized milk, typically nonfat milk, with live bacterial cultures. This process results in a thicker, creamier product with a tangier flavor than regular yogurt.

Manufacturers use strained yogurt as a protein-rich ingredient and a creamy base in various foods. Its thick texture makes it a good substitute for sour cream or mayonnaise in dips, sauces, and spreads. It is also commonly found in yogurt products, parfaits, and frozen desserts.

Strained yogurt is a dairy product and a source of protein and calcium. It is generally recognized as safe (GRAS) by the FDA when used as food. International bodies like EFSA have evaluated yogurt cultures. While generally considered healthy, individuals with lactose intolerance may experience digestive discomfort.