Greek Yogurt
Greek yogurt is yogurt strained to remove much of its whey, producing a thicker, richer, more protein-dense product than regular yogurt.
How to buy
Check that it's actually strained, labeled Greek or Greek-style, rather than just thickened with starches or gums, which some brands use as a cheaper shortcut. Full-fat versions are noticeably creamier than fat-free, which can taste chalky by comparison.
How to store
Refrigerate tightly sealed and use within 1-2 weeks of opening. Freezing changes the texture, making it grainy and separated, so it's best reserved for smoothies after thawing rather than eating plain.
Culinary profile
- Flavor
- Tangier and more concentrated than regular yogurt, with a richer mouthfeel from the removed whey; full-fat versions taste notably creamier than fat-free ones.
- Texture
- Thick and dense, closer to a soft cheese than a pourable liquid, holding its shape well on a spoon.
- Aroma
- A tangy, clean lactic aroma, more concentrated than regular yogurt.
How to prepare
- Used as a swap — Substituted for sour cream or mayonnaise in dips and dressings for a lighter, tangier result.
- Strained further — Drained even more to make labneh, a thick, spreadable yogurt cheese.
- Baked in — Mixed into cake and bread batters for extra moisture and a tender crumb.
- Used as a marinade — Blended with garlic, lemon, and herbs to tenderize and flavor grilled meats.
Classic dishes
American
- Greek yogurt cheesecake — A lighter, tangier cheesecake using Greek yogurt alongside or in place of cream cheese.
- Greek yogurt ranch dip — A lighter take on ranch dressing built on Greek yogurt instead of mayonnaise.
- Greek yogurt banana bread — A banana bread made extra moist and slightly tangy with Greek yogurt in the batter.
- Greek yogurt chicken salad — Shredded chicken bound with Greek yogurt in place of some or all of the mayonnaise.
- Greek yogurt smoothie bowl — A thick smoothie bowl built on Greek yogurt and topped with fruit and granola.
- Greek yogurt pancakes — Pancakes made fluffier and tangier by folding Greek yogurt into the batter.
Greek
- Tzatziki — A cucumber and garlic dip made thick and rich with strained Greek yogurt.
- Greek yogurt parfait with honey and nuts — Layers of thick yogurt, honey, and walnuts, a traditional Greek dessert and breakfast.
- Chicken souvlaki marinade — Cubed chicken marinated in yogurt, lemon, and oregano before grilling on skewers.
- Marinated lamb kebabs — Lamb cubes tenderized in a yogurt and herb marinade before grilling.
- Yogurt with honey (yiaourti me meli) — A simple, classic Greek dessert of strained yogurt drizzled with honey.
- Greek salad dressing — A creamy variation on Greek salad dressing thickened with yogurt.
- Greek yogurt and cucumber dip with dill — A simple cooling dip of thick yogurt, cucumber, garlic, and fresh dill.
Middle Eastern
- Labneh — Yogurt strained until spreadably thick, served with olive oil and za'atar.
- Fattoush with yogurt dressing — A bread salad sometimes finished with a tangy yogurt-based dressing instead of plain vinaigrette.
Substitutions
- Plain Yogurt — Thinner and less tangy; strain through cheesecloth briefly to approximate Greek yogurt's thickness.
- Sour Cream — Similar thickness but higher in fat and less protein; a close swap in dips and baking.