Substitutions

What can I use instead of greek yogurt?

Yogurt strained of much of its whey, leaving it thick, high in protein and pronouncedly tangy.

What it does in a recipe: Thick body, acidity, and protein - it tenderises marinades and enriches batters. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.

Also called: Strained yogurt

3substitutes

2close matches

Dairy & milkscategory

Quick answer

Sour cream

1 cup Greek yogurt = 1 cup sour cream

All substitutes, best first

3 ways to replace greek yogurt

Sour cream

Closest match

1 cup Greek yogurt = 1 cup sour cream

Nearly the same thickness and acidity, arrived at by culturing cream rather than straining milk.

Trade-offRicher and higher in fat, lower in protein.

BakingCookingRaw / no-cookSaucesVegetarianGluten-freeNut-freeEgg-freeSoy-free

Plain yogurt, strained

Closest match

1 cup Greek yogurt = 1 1/2 cups plain yogurt, strained through cheesecloth for 2 hours

Greek yogurt simply is strained yogurt - you are removing the whey yourself, which is why it takes half again as much to end up with a cup.

BakingCookingRaw / no-cookSaucesVegetarianGluten-freeNut-freeEgg-freeSoy-free

Coconut yogurt

Reliable

1 cup Greek yogurt = 1 cup thick unsweetened coconut yogurt

Cultured the same way, so it brings real tang rather than just acidity, and the coconut fat gives it body close to the strained original.

Trade-offMuch lower in protein, so it will not do yogurt's tenderising work in a marinade.

BakingRaw / no-cookSaucesVeganVegetarianGluten-freeDairy-freeEgg-freeSoy-free

Allergen checkCoconut is labelled as a tree nut in the US. Check the tub for added thickeners and shared-line warnings if allergies are in play.

At a glance

Greek yogurt in summary

Greek yogurt at a glance: category, its job in a recipe, the diets it suits, the diets its substitutes can satisfy, and how many substitutes there are.
Category	Dairy & milks
Job in a recipe	Thick body, acidity, and protein - it tenderises marinades and enriches batters
Suits	Vegetarian, Gluten-free, Nut-free, Egg-free, Soy-free
Swaps available for	Dairy-free Egg-free Gluten-free Nut-free Soy-free Vegan Vegetarian
Number of substitutes	3

Questions

Swapping greek yogurt: quick answers

Can I use sour cream instead of greek yogurt?

1 cup Greek yogurt = 1 cup sour cream. Nearly the same thickness and acidity, arrived at by culturing cream rather than straining milk. Richer and higher in fat, lower in protein.

Can I use plain yogurt, strained instead of greek yogurt?

1 cup Greek yogurt = 1 1/2 cups plain yogurt, strained through cheesecloth for 2 hours. Greek yogurt simply is strained yogurt - you are removing the whey yourself, which is why it takes half again as much to end up with a cup.

Can I use coconut yogurt instead of greek yogurt?

1 cup Greek yogurt = 1 cup thick unsweetened coconut yogurt. Cultured the same way, so it brings real tang rather than just acidity, and the coconut fat gives it body close to the strained original. Much lower in protein, so it will not do yogurt's tenderising work in a marinade.

More dairy & milks

Almond milk3 substitutes Buttermilk5 substitutes Cheddar3 substitutes Coconut milk (canned)3 substitutes Cottage cheese3 substitutes Cream cheese3 substitutes

Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.