What can I substitute for Greek yoghurt?
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
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.
Use 1 cup for every 1 cup
bakingdipsdressingsmarinadesdollopingNot suitable for: high-heat cooking
Alternative
Regular plain yoghurt
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.
Use 1 cup for every 1 cup — strain first if texture is important
bakingdipsdressingsmarinadesNot suitable for: recipes requiring thick texture (unless strained)
Alternative
What is Greek yoghurt called in other countries?
| Country | Name |
|---|---|
| Australia | Greek yoghurt |
| Canada | Greek yogurt |
| New Zealand | Greek yoghurt |
| United Kingdom | Greek yoghurt |
| United States | Greek yogurt |
Common names for Greek yoghurt
strained yoghurtGreek-style yoghurtyoghurt cheese