Strained yoghurts are types of yoghurt which are strained through a paper or cloth filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency and a distinctive, slightly tangy taste. Strained yoghurt is becoming more popular with those who make yoghurt at home, especially if using skim milk which results in a thinner consistency. Once yoghurt is made and refrigerated overnight, it is poured in a muslin or cheesecloth bag and hanged in the coolest place in the house, with a tub placed underneath to collect the dripping whey. In cold weather a single day (or night) of straining is sufficient. In higher ambient temperatures yoghurt will spoil rapidly, therefore it had best be actively squeezed or strained until about a third or more of its initial weight has run off. The remainder is now strained and is refrigerated again.
Labneh is a strained yoghurt used for sandwiches popular in Arab countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kebbeh (كبة) balls.