Greek yogurt substitute
For each cup of Greek yogurt, use 1 cup of plain regular yogurt strained in a cheesecloth-lined sieve in the fridge for at least 8 hours. Sour cream also swaps cup for cup.
Out of greek yogurt mid-recipe?
Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.
What are you making?
-
Plain yogurt, strained
Great fit1 cup plain yogurt, strained
For this dish: Same acid and moisture. Even unstrained yogurt works here.
How: Set a cheesecloth-lined fine-mesh sieve over a bowl, add the yogurt, cover and refrigerate at least 8 hours or up to 24 (America's Test Kitchen). Start with more yogurt than you need, since straining shrinks it.
What changes: Once strained it is the same thing as Greek yogurt. Unstrained, it still swaps 1:1 in baking and smoothies, but it is thinner.
Contains milk.
-
Sour cream
Great fit1 cup sour cream
For this dish: Adds moisture and acid. The extra fat makes cakes richer.
How: Swap cup for cup.
What changes: Richer and higher in fat, with a milder tang. Both sources rate it one of the closest swaps.
Contains milk.
-
Buttermilk
Great fit¾ cup buttermilk
For this dish: Acidic and moist, which suits pancakes, muffins and quick breads.
How: Use 3/4 cup per cup of Greek yogurt.
What changes: Thinner and lower in fat. Spatula Desserts says it is best in pancakes, muffins and quick breads.
Contains milk.
-
Labneh
Works1 cup labneh
For this dish: Works once thinned, but it is denser than Greek yogurt.
How: Swap cup for cup. Labneh is denser, so thin it with a little water or milk if needed (Spatula Desserts).
What changes: Very thick strained yogurt with a comparable tang.
Contains milk.
-
Cottage cheese, blended
Works1 cup cottage cheese, blended smooth
For this dish: Adds moisture, but less acid than yogurt.
How: Drain off any liquid, then blend until completely smooth. Swap cup for cup.
What changes: Milder and less tangy. Without blending, the curds stay lumpy.
Contains milk.
-
Plain kefir
Works¾ cup plain kefir
For this dish: Works in batters at the reduced amount.
How: Use 3/4 cup per cup of Greek yogurt, since kefir is much thinner.
What changes: Pourable, tangy and cultured. Both sources reduce the amount to avoid adding too much liquid.
Contains milk.
What greek yogurt does in a recipe
Greek yogurt is yogurt strained of much of its liquid whey, so it is thicker and tangier than regular yogurt. In baking it adds moisture and acid for a tender crumb. In dips and sauces like tzatziki it gives body and tang, and in marinades it coats and flavors meat. A swap needs the right thickness for the dish.
Swap it in your recipe with Sous Chef
A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.
You ask Sous Chef
"I don't have greek yogurt."
Sous Chef edits the recipe
1 cup plain yogurt, strained
Set a cheesecloth-lined fine-mesh sieve over a bowl, add the yogurt, cover and refrigerate at least 8 hours or up to 24 (America's Test Kitchen). Start with more yogurt than you need, since straining shrinks it.
When not to substitute
Where Greek yogurt has to hold its shape, as in tzatziki, a thick dip or a yogurt frosting, use strained yogurt or labneh. Kefir and buttermilk are too thin there.
Common questions
Can I use regular yogurt instead of Greek yogurt?
Yes, cup for cup. In baking and smoothies it works as is. For dips, strain it first so it is thick enough.
How long does it take to strain yogurt into Greek yogurt?
America's Test Kitchen strains plain whole-milk yogurt in a cheesecloth-lined sieve in the fridge for at least 8 hours or up to 24.
Can I use sour cream instead of Greek yogurt?
Yes, cup for cup. It is richer and a little milder, so dips and baked goods taste creamier.
Related
- Sour cream substitutes
- Buttermilk substitutes
- Cream cheese substitutes
- Ricotta substitutes
- Greek yogurt cups to grams
- All ingredient substitutes
- How to substitute an ingredient
Sources
- Substitutes for Greek yogurt (Live Eat Learn)
- Greek yogurt substitute (Spatula Desserts)
- How to transform regular yogurt into Greek yogurt (America's Test Kitchen)
Cook with what you have.
Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.