Greek Yogurt
Greek yogurt is yogurt that has been strained to remove much of its whey, producing a thick, creamy, protein-rich yogurt. It is not actually Greek in origin — the straining technique is traditional across the Eastern Mediterranean — but it became widely known as 'Greek' through its commercial popularity.
Greek yogurt is thick, dense, and creamy, almost like a soft cheese. It is tangier and richer than regular yogurt, with a smooth, luxurious mouthfeel. The straining concentrates the protein (up to 20g per cup) and removes much of the lactose, making it more tolerable for some.\n\nThe texture is spoonable but substantial — it holds its shape and can even be piped. It is less tart than regular yogurt because some of the acidic whey is removed.
Available year-round. Read the label carefully — some 'Greek-style' yogurts are thickened with gums or protein rather than strained. True Greek yogurt should have only milk and cultures, with a high protein content.\n\nWhole-milk Greek yogurt is richer and creamier; nonfat is lighter and more tart. For cooking and eating, whole-milk is the best choice.
Breakfast
Thick and satisfying with fruit and honey — a protein-rich, filling breakfast.
Dips
The base for tzatziki and other dips — its thickness makes it ideal for dipping and spreading.
Savory Swaps
Replaces sour cream or mayonnaise in dressings and sauces for a lighter, higher-protein option.
Baking
Adds moisture and richness to cakes and muffins — its thickness makes baked goods tender.
Keep Greek yogurt refrigerated and use within 1–2 weeks of opening. It keeps longer than regular yogurt. Strained further, it becomes labneh, a soft cheese. Do not freeze — the texture separates.