Greek Yogurt
Regular yogurt that's been strained to remove whey, making it thicker, creamier, and higher in protein. Full-fat (5%) is rich and creamy, 2% is a solid middle ground, and 0% is very thick and tangy. Plain unsweetened is the most versatile for cooking.
Where to Find It
Dairy aisle, with the regular yogurts. Large tubs (plain) are usually on a lower shelf. Individual flavored cups at eye level. Some stores have a separate Greek yogurt section. Fage, Chobani, and Stonyfield are popular brands.
How to Pick a Good One
For cooking and baking: always plain, unsweetened. Full-fat (5%) is richest and most stable when heated. 2% is a good all-around option. Check the ingredient list: milk and live cultures only is ideal. Avoid brands with lots of added thickeners (gelatin, starch).
How to Store
Refrigerate always. Keep sealed. Once opened, use within 7-10 days. The liquid on top (whey) is normal — stir it back in for extra nutrition, or pour it off for thicker yogurt.
Shelf life: Sealed: until expiration date (usually 2-3 weeks from purchase). Opened: 7-10 days. Frozen: 1-2 months (texture changes).
Prepping Tips
When adding to hot dishes (soups, sauces), temper it first: stir a spoonful of the hot liquid into the yogurt, then add the mixture back to the pot. This prevents curdling. For marinades, the lactic acid tenderizes meat — 2-24 hours for chicken (don't exceed 24 hours or it gets mushy).
Substitutions
Sour cream
Equal amountHigher fat, similar tang. Works in both cooking and as a topping.
Regular yogurt
Equal amount (but thinner)Strain through cheesecloth for 2 hours to approximate Greek yogurt thickness.
Cottage cheese (blended)
Equal amount blended smoothSimilar protein, milder flavor. Blend until smooth for dips and sauces.
Common Uses
Frequently Asked Questions
Can you substitute Greek yogurt for sour cream?
Yes — it's one of the easiest swaps in cooking. Use equal amounts. Greek yogurt is tangier and lower in fat, but works in dips, baked potatoes, tacos, baking, and most recipes calling for sour cream. Full-fat Greek yogurt is the closest match.
Can you cook with Greek yogurt?
Yes, but don't boil it — high heat causes curdling. Temper it first by stirring a spoonful of hot liquid into the yogurt before adding it to the pot. It's excellent in marinades (tenderizes meat), baking (adds moisture), and as a base for sauces and dressings.
What is the difference between Greek yogurt and regular yogurt?
Greek yogurt is regular yogurt that's been strained to remove liquid whey. This makes it thicker, creamier, higher in protein (roughly double), and lower in sugar. Regular yogurt is thinner and pours more easily. Both have live probiotic cultures.
Recipes Using Greek Yogurt
2 recipes in our collection use greek yogurt.
Nutrition
Per 3/4 cup (170g)
Key Nutrients