Running low on Greek yoghurt? Here are the best verified substitutes, including how to adjust your measurements.

About Greek yoghurt
Greek yoghurt is a strained yoghurt with a thick, creamy texture and a tangy flavour, produced by removing much of the whey from regular yoghurt. It has a significantly higher protein content than unstrained yoghurt and a lower water content, making it versatile in both sweet and savoury applications. Its acidity and fat content make it an excellent tenderiser in marinades and a reliable moisture-adding ingredient in baked goods.
Best substitute
Sour cream has a very similar fat content, tang, and thick consistency to Greek yoghurt, making it an almost seamless swap in most recipes. It performs particularly well in dips, dressings, baked goods, and dolloping applications.
Alternative
Plain full-fat yoghurt works well as a substitute but contains more moisture, which can thin out sauces, dressings, or batters. Straining it through a fine sieve or muslin cloth for 30–60 minutes will bring it closer to the texture of Greek yoghurt.
Alternative
| Country | Name |
|---|---|
| Australia | Greek yoghurt |
| Canada | Greek yogurt |
| New Zealand | Greek yoghurt |
| United Kingdom | Greek yoghurt |
| United States | Greek yogurt |
Labneh is yoghurt that has been strained even longer than Greek yoghurt, resulting in a very thick, almost cheese-like consistency with a pronounced tang. It can be thinned with a little milk or water to match the texture of Greek yoghurt if needed.
Alternative
Crème fraîche is a cultured cream with a rich, slightly tangy flavour and high fat content. It is less acidic than Greek yoghurt but provides a similar creamy texture and can withstand heat better than yoghurt without curdling.
Alternative
Blended silken tofu is a dairy-free alternative that mimics the thick, creamy texture of Greek yoghurt when processed until completely smooth. It has a neutral flavour, so adding a small amount of lemon juice or apple cider vinegar helps replicate the characteristic tang.