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High-protein dairy spread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Curd and strained yogurt spread (30 g) has 35 calories. That works out to 118 calories per 100 g. It contains 1.1 g of carbs, 3.4 g of protein, 1.8 g of fat and 0 g of fiber. Its 0.2 µg of B12 covers 8% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
35
KCAL / 30G
Carbs
1.1g
· 0% DV
Protein
3.4g
· 7% DV
Fat
1.8g
· 2% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 13% · Protein 40% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 35 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 1.11 g | 6% |
| Trans fat | 0.04 g | |
| Sodium | 19 mg | 1% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 35 kcal |
| 1 tablespoon (small) | 15 g | 18 kcal |
| 1 piece (thin) | 25 g | 30 kcal |
| 1 piece (thick) | 40 g | 47 kcal |
| 1 serving (small) | 45 g | 53 kcal |
| 4 tablespoon (large) | 60 g | 71 kcal |
| 1 serving (medium) | 75 g | 89 kcal |
| 100 g | 100 g | 118 kcal |
| 1 serving (large) | 120 g | 142 kcal |
| 1 cup (whole) | 220 g | 260 kcal |
Calculated from 118 calories per 100 g.
Curd and strained yogurt spread is a soft, tangy spread made by mixing fresh cheese curds with yogurt that has been drained until thick. It can be served plain or seasoned, and its texture ranges from creamy to slightly crumbly depending on the curd.
To make curd and strained yogurt spread, mash the curds with a fork, then mix in strained yogurt a little at a time until the spreadable consistency you want. Add salt or olive oil to taste, and chill it briefly before serving if you prefer it firmer.
Curd and strained yogurt spread is not the same as labneh: it includes fresh cheese curds as well as strained yogurt, so it is usually less uniformly smooth. Labneh is strained yogurt on its own, with a tangier, more consistently creamy texture.
Curd and strained yogurt spread works well with flatbread, toast, crackers, and raw vegetables. Serve it alongside olives, sliced cucumber, or tomatoes for a snack or breakfast, or add a spoonful to a grain bowl as a creamy, tangy topping.
Curd and strained yogurt spread should be kept in a sealed container in the refrigerator and eaten within a few days. Use a clean spoon each time, and discard it if you notice mold, an unusual smell, or a change in color.
Freezing curd and strained yogurt spread is not ideal because the yogurt can separate and the curds may turn grainy after thawing. For the best texture, make a small batch and refrigerate it rather than freezing leftovers.
Curd and strained yogurt spread can turn watery when the yogurt has not been drained enough or when moisture separates during storage. Stir it before serving; if it is still too loose, mix in more curds or drain the yogurt more thoroughly next time.
Yes, fresh dill, parsley, chives, mint, and spring onion all pair well with curd and strained yogurt spread. Chop the herbs finely and stir them in shortly before serving; add garlic or black pepper if you want a more savory flavor.
Yes, curd and strained yogurt spread makes a suitable sandwich filling, especially with cucumber, tomato, or leafy greens. Keep the mixture thick so it does not make the bread soggy, and assemble the sandwich shortly before eating.
Yes, you can make curd and strained yogurt spread with store-bought thick Greek-style yogurt instead of straining regular yogurt yourself. Add it gradually to the curds, since different yogurts vary in thickness and too much can make the spread runny.
Vitamins
B12
0.19µg · 8% DV
B2
0.07mg · 5% DV
Biotin
0.93µg · 3% DV
B5
0.13mg · 3% DV
Minerals
Phosphorus
50mg · 7% DV
Calcium
41mg · 4% DV
Iodine
5.4µg · 4% DV
Selenium
1.38µg · 3% DV
Potassium ⭐
47mg · 1% DV
Sodium
19mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 35 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Curd and strained yogurt spread combines lor, a mild Turkish fresh curd cheese, with thick, strained yogurt. It has a soft, creamy texture and a gentle tang, and is easy to make at home. In Turkey, it may be served at breakfast or alongside bread and vegetables; fresh herbs or a little olive oil are common ways to add flavour.
It is a protein-rich dairy spread, with 11.2 g of protein per 100 g. For a satisfying but simple snack, serve it with whole-grain bread and crunchy vegetables, or use it as a sandwich filling. You can adjust the seasoning to suit your taste.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.11g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.