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Eggs & dairy · Yoghurt & cultured

Greek yogurt

Thick, strained yogurt with much of the whey removed; creamy, tangy and stable in dips and sauces.

Also called: strained yogurt, süzme yoğurt, hung curd

A kind of yogurt

24 recipes with it

What it is

Greek or strained yogurt is plain yogurt drained through cloth so it loses much of its watery whey, becoming thick, dense and higher in protein. Indian hung curd and Turkish süzme yoğurt are made the same way. Check labels: some 'Greek-style' yogurts are thickened rather than strained.

How it’s used

  • Tzatziki and other thick dips
  • Marinades that cling to meat
  • Breakfast with honey, fruit and nuts
  • Replacing sour cream on chilli and baked potatoes
  • Shrikhand and other Indian sweets (as hung curd)

Characteristics

Taste
Tangy and creamy; full-fat versions taste rich.
Texture
Thick, smooth and spoonable.
When cooked
Slightly more heat-tolerant than thin yogurt, but still curdles at a boil; stir in at the end.
Sold as
fermented
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for baking

Storage

Refrigerated. Keep chilled and use a clean spoon; discard if mould appears.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
97 kcal
Protein
9 g
Carbohydrate
3.98 g
Fat
5 g
Fibre
0 g
Sugars
4 g

USDA FoodData Central: Yogurt, Greek, plain, whole milk.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Yogurt — Strain plain yogurt in a cloth-lined sieve in the fridge for a few hours.
  • Skyr — 1:1; slightly thicker and leaner.
  • Sour cream — 1:1 in dips and toppings; richer.

Related ingredients

Recipes with greek yogurt

See all 24

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