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  • Bulgarian
  • In Bulgaria, where yogurt is considered to be an integral part of the national cuisine, strained yogurt is called "tsedeno kiselo mlyako" (Bulgarian: цедено кисело мляко), and is used in a variety of salads and dressings. (wikipedia.org)
  • widely
  • citation needed] As in Greece, strained yogurt is widely used in Cypriot cuisine both as an ingredient in recipes as well as on its own or as a supplement to a dish. (wikipedia.org)
  • whey
  • Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained. (wikipedia.org)