Strained Yogurt: Organic Cultured Pasteurized Nonfat Milk

Strained yogurt is a type of yogurt that has been thickened by straining out most of its whey. It is made from milk, typically from cows, that has been pasteurized and then cultured with live bacteria. The straining process results in a thicker, creamier product with a tangier flavor than regular yogurt.

Strained yogurt is used as a base for dips, spreads, and sauces due to its thick texture and mild flavor. It can also be used as a substitute for sour cream or mayonnaise in recipes. Manufacturers use it in yogurt products, parfaits, and frozen desserts.

Strained yogurt is a good source of protein and calcium. It contains live and active cultures, which may benefit gut health. It is generally recognized as safe (GRAS) by the FDA. Regulatory bodies like JECFA and EFSA have evaluated yogurt and its components, finding them safe for consumption. No specific health concerns are associated with typical consumption of strained yogurt.