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Substitutes for Greek Yogurt

Common substitutes for greek yogurt are Buttermilk, Butter, and Sour Cream, with ratios below.

FatAcidMoistureTextureFlavor Carrier

Substitutes (6)

  • Buttermilk

    Okay with tweaks

    1:1

    BakingSauteingFryingSlow CookSteamingRaw ColdDrinks

  • Butter

    Okay with tweaks

    3/4:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Sour Cream

    Okay with tweaks

    1:1

    BakingSauteingSlow CookRaw Cold

  • Ricotta

    Okay with tweaks

    1:1

    BakingSauteingSlow CookSteamingRaw Cold

  • Tofu

    Stretch swap

    1:1

    SauteingFryingSlow CookGrillingSteamingRaw Cold

  • Mayonnaise

    Stretch swap

    1/4:1

    SauteingRaw Cold

FAQ

What else is Greek Yogurt known as?

Greek Yogurt is known as yogurt, strained yogurt, thick yogurt, tangy yogurt, creamy yogurt, and greek style yogurt.

What does Greek Yogurt taste like?

Greek Yogurt is moderate on acidity, moderate on fat richness, light on sweetness, light on saltiness, and light on umami.

What is the texture like raw?
  • Thick, dense, and spoonable.
  • Smoother and less watery than regular yogurt, with a slight grain and rich mouthfeel.
What is the texture like cooked?
  • Softens and loosens with heat.
  • Can separate into curds and whey if boiled or overheated directly.
How is Greek Yogurt used in recipes?

Greek Yogurt is use as a base for dips, dressings, and marinades, or stir into batters for tender, tangy cakes and flatbreads. Don't boil it directly or it'll split. Pairs well with garlic, cucumber, honey, and herbs. Keep refrigerated and use within a week of opening.

Does water content matter?

Greek Yogurt has high water content. Adds moisture; can thin batters or release liquid when heated.

Does Greek Yogurt help emulsify sauces?

Yes. Greek Yogurt helps oil and water stay mixed in dressings and dips.

Is Greek Yogurt sensitive to heat?

Yes. Greek Yogurt can break, curdle, or scorch if overheated.

Cooking methods

Works well

  • Baking

    Adds moisture and tang to cakes, muffins, and flatbreads. Keeps crumb tender. Can replace some oil or eggs in batters.

  • Sauteing

    Stir into finished pan sauces off heat. Direct high heat will split it into watery curds.

  • Slow Cook

    Stir in near the end of cooking, off direct heat, to avoid curdling and keep sauces smooth.

  • Steaming

    Holds up fine served alongside steamed vegetables or grains. Not cooked directly by steam.

  • Raw Cold

    Thick, tangy, and spoonable straight from the tub. Great base for dips, dressings, and bowls.

  • Drinks

    Blends smooth into smoothies and lassis, adding body and tang without watering things down.

Methods to avoid (2)
  • Frying

    Not for frying itself. Used as a marinade base or cool dip alongside fried foods.

  • Grilling

    Works as a marinade for tenderizing meat before grilling. Doesn't go on the grill itself.