greek, labneh and skyr: a field guide

Strained yogurt is having a moment, but the words get thrown around a lot. Here's the short version of what's actually different.

the family

Greek, labneh, and skyr all start the same way. Take yogurt, strain out the watery whey, and what's left is thicker, tangier, and higher in protein.

• greek strains some of the whey. thick, creamy, familiar.
• labneh strains even more. almost a soft cheese, deeply tangy.
• skyr is technically icelandic, made with skim milk. high protein, mild.

where nudes lands

Our base leans mediterranean, closer to greek and labneh in body. Dense, cold, and tangy enough that you taste yogurt first and sweetness second.

strained means less water, more flavor, and a spoon that stands up.

None of it is complicated. It's just yogurt done the older way, and it happens to be better for you.