If a recipe calls for strained yogurt, which part do you use in the recipe?

You use the strained yogurt. The water was strained out because it is unecessary.

If you don’t wish to strain this yourself, you can buy good quality Greek yogurt at most grocery stores.

The solid that comes from the straining.

I am straining to add something new to the discussion but they’ve got it solidly covered.

Thanks for the puns and the cultured answers…I look forward to making tart, tangy frozen yogurt tomorrow, by the whey.

What @SpatzieLover said. “by the whey” – love it!!!

Yes, I would think you’d use the strained yogurt.

Yogurt experts, I thought you might like it: http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

No whey!