Greek yogurt

Regular yogurt that has been strained to remove most of the whey, producing a thick, creamy texture with roughly double the protein of unstrained yogurt. Tangier than regular yogurt.

Greek yogurt

Used for

  • parfaits
  • dips
  • tzatziki
  • smoothies
  • baking substitute for sour cream

In the kitchen

  • Strain.
  • Stir.
  • Fold.
  • Dollop.

Picking it at the store

  • Full-fat (whole milk) Greek yogurt has the richest texture; 2% is a good middle ground; nonfat works in dips but is thinner.
  • Plain unsweetened is most versatile. Sweetened varieties have added sugar that limits savory uses.

Related terms

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