Eggs and dairy
Substitutes for yogurt and Greek yogurt
Greek yogurt is regular yogurt with much of the liquid strained out, so it is thicker and tangier. Swap one for the other by adding or removing liquid.
-
In place of Greek yogurt
Regular yogurt, strained
- How much
- About 1⅓ cups regular yogurt for each cup of Greek
- How
- Strain it in a coffee filter or paper-towel-lined sieve over a bowl in the fridge for 1 to 2 hours.
- What changes
- Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
-
In place of regular yogurt
Greek yogurt + milk
- How much
- ⅔ cup Greek yogurt + ⅓ cup milk for each cup of regular
- What changes
- Same texture as regular yogurt, a bit tangier.
-
Sour cream
- How much
- The same amount
- What changes
- Richer and less tangy. Fine in baking, dips and sauces.
- Best in
- Dips, baking, toppings.
-
Plant-based yogurt
- How much
- The same amount, plain and unsweetened
- What changes
- Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein. Most are thinner than Greek yogurt.
- Best in
- Smoothies, baking, marinades.
Good to know
- Vanilla and fruit yogurts are sweet; use plain yogurt in savory cooking.
Simmerbee recipes with yogurt and Greek yogurt (9)
- Classic Cucumber Tzatziki
- Grilled Chicken Souvlaki with Tzatziki
- Grilled Lamb Kofta with Garlic Yogurt Sauce
- Lemon Blueberry Muffins with Sugar Tops
- Peanut Butter Banana Overnight Oats
- Sheet-Pan Chicken Shawarma with Garlic Yogurt Sauce
- Sheet-Pan Chicken Souvlaki with Peppers and Onions
- Strawberry Banana Smoothie
- Weeknight Chicken Tikka Masala
On those recipes, tap Swaps next to the ingredient for the short version.
More eggs and dairy swaps
EggsButterMilkButtermilkHeavy creamHalf-and-halfSour creamCream cheeseParmesanCheddarRicotta