Strained yoghurt (also spelled strained yogurt), yoghurt cheese, labneh, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk.

Yoghurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in both cooked and raw, savoury and sweet dishes. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.

In Western Europe and the U.S., strained yoghurt has become increasingly popular because it is richer in texture than unstrained yoghurt, but low in fat. Since straining removes whey, strained yoghurt is higher in protein and lower in sugar and carbohydrates than unstrained yoghurt.