Thick Yogurt and Herb Meze
A spoonable strained-yogurt meze with white cheese, mint, dill and garlic.
The Turkish pantry
Yogurt (strained)
Thick, tangy yogurt for dips and spoonable sauces. Check the milk source, fat level and added salt rather than relying on thickness alone.
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This is an overview of plain strained dairy yogurt. Straining removes part of the liquid whey and makes a thicker product. The recipe identity specifies neither milk animal nor fat percentage. It is not a claim that every product called Greek-style yogurt has identical ingredients or nutrition.
Types & forms
Plain strained yogurt
A thicker yogurt that holds soft spread marks. Milk source, fat level and degree of straining can differ.
Greek-style products
Read the ingredients and label: the name alone does not establish milk source, fat level or a single production method.
Labneh or unstrained yogurt · comparison
Labneh may contain salt; unstrained yogurt is looser. Check the actual product before substituting.
Strained cow-milk yogurt
A milk-specific version of strained yogurt. Whole-milk, low-fat and nonfat products have different composition; thickness alone identifies neither milk source nor fat level.
What to look for when buying
- Choose plain, unsweetened yogurt. Read the milk source, fat and salt information, especially when buying for a savory dip.
- Keep chilled and check the seal, date and storage directions. Do not infer the milk source from white color or a thick texture.
Prepare & cook
- For a dip, mix gently and add the recipe’s seasonings. Measure the finished strained yogurt when that is the ingredient requested.
- To strain plain yogurt at home, use a clean food-safe cloth or filter over a bowl and keep it in the refrigerator while it drains. Longer draining changes the thickness; there is no universal starting-to-finished weight ratio.
Store it well
- Keep covered at 40°F or below and follow the product’s opening directions. Use clean utensils.
- Keep homemade strained yogurt refrigerated. If mold appears, discard it; removing only the visible spot is not sufficient.
- Straining does not reset the original yogurt’s storage life. Keep prepared dips cold and follow the recipe’s storage guidance.
Substitutions depend on the dish
A different plain strained yogurt
Match milk source and fat level where specified. Taste and texture may differ, so follow the recipe’s consistency cues.
Labneh
Check for added salt and a firmer texture. Adjust only where the recipe permits; it is not automatically the same ingredient.
Nutrition
Example: plain whole cow’s-milk Greek-style strained yogurt [1]
| Nutrient | Amount |
|---|---|
| Energy | 97 kcal |
| Protein | 9 g |
| Total fat | 5 g |
| Saturated fat | 2.4 g |
| Carbohydrate | 3.98 g |
| Dietary fiber | 0 g |
| Total sugars | 4 g |
| Sodium | 35 mg |
| Cholesterol | 13 mg |
| Calcium | 100 mg |
| Iron | 0 mg |
| Potassium | 141 mg |
| Vitamin D | 0 µg |
This USDA record is one whole-milk cow’s yogurt example. It does not represent all strained yogurts, fat levels or milk sources, or assign a milk source to the recipe. Check the product label. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Süzme yoğurt describes the strained form, not one animal’s milk or one region. The linked recipes show uses of this ingredient without assigning every version the same composition.
Cook with Yogurt (strained)
Turkish Poached Eggs with Garlic Yogurt
Çılbır pairs warm poached eggs with thick garlic yogurt and a red-pepper butter drizzle.
Carrot Yogurt Dip
Soft grated carrots, garlic yogurt and walnuts make a creamy meze with a gentle sweetness.
Eggplant Yogurt Salad
Flame-charred eggplant folded into garlic yogurt with lemon and olive oil, finished with parsley.
Gaziantep Yogurt Soup
Tiny rice-and-lamb balls, chickpeas and tender lamb in a yogurt broth finished with mint butter. Gaziantep yuvalama is a substantial celebratory dish, often described locally as a meal rather than an everyday soup. This home adaptation uses rice flour for the small balls; traditional preparations may grind soaked rice with meat.
Herb and Cheese Meze
A textured white-cheese meze with strained yogurt, walnuts, pistachios and fresh herbs.
Lamb with Yogurt Eggplant
Hot lamb and pepper butter over smoky eggplant folded into garlic yogurt. This diced-lamb adaptation is related to Gaziantep’s alinazik, which is also made with coarsely minced meat. Let the eggplant cool to warm before folding it into the yogurt so the base stays creamy.
Lamb, Lentil and Chard Stew
A Van-style pressure-cooker stew of lamb, green lentils, wheat, cooked chickpeas and chard, finished with strained yogurt, garlic and red pepper butter.
Purslane with Garlic Yogurt
Tender purslane leaves folded into thick garlic yogurt with olive oil and a little red pepper.
Roasted Pumpkin with Garlic Yogurt
Golden roasted pumpkin with garlic-lemon yogurt, toasted pine nuts, parsley and a light sprinkle of sumac.
Russian Salad
Diced potatoes, carrots, peas and tangy cornichons in a creamy mayonnaise dressing.
Spicy Yogurt with Dried Chiles
Garlic strained yogurt topped with dried cayenne peppers warmed in butter and olive oil.