Also known as greek yoghurt, strained yogurt.
Strained yogurt with a thick, creamy texture and high protein content.
Strained to roughly 10 percent protein and 5 percent fat, Greek yogurt is the densest, most acidic cultured dairy in the standard baker's pantry. That concentration is why a quarter cup tenderizes crumb where the same volume of regular yogurt would just thin the batter.
Use 1:1
Very similar in acidity and thickness. Higher fat content.
| cups | grams |
|---|---|
| 1/4 cups | 63.0 grams |
| 1/3 cups | 83.0 grams |
| 1/2 cups | 125 grams |
| 1 cups | 250 grams |
| 1.50 cups | 375 grams |
| 2 cups | 500 grams |
| 3 cups | 750 grams |
| 4 cups | 1000 grams |
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Very similar in acidity and thickness. Higher fat content.
Very similar in acidity and thickness. Higher fat content.
Much thinner. Adjust liquid ratios in the recipe.
Much thinner. Adjust liquid ratios in the recipe.
Refrigerate. Use within 1-2 weeks of opening.
Strained to remove whey, concentrating protein (10-15g per serving). Acidity tenderises baked goods. The thick texture adds moisture without excess liquid.
Swap one cup of yogurt for the butter-and-sour-cream combo in a standard pound cake and you get a tighter, springier crumb that stays moist for four days. Drop the baking powder to a teaspoon since the yogurt's acid will activate the soda. Bake at 325 rather than 350 to protect the protein from over-coagulating.
Half a cup of full-fat Greek yogurt per two cups of flour gives naan its signature chew and the slight sour note that distinguishes it from pita. Let the dough rest at least four hours so the cultures soften the gluten; any less and you get a stiff, cracker-like result. Cook on a screaming-hot cast iron until charred in spots.
Replacing a third of the cream cheese with Greek yogurt cuts the richness and brightens the strawberry flavor without sacrificing set. Strain the yogurt another hour in cheesecloth before mixing — even Greek yogurt sheds enough whey to crack the top. Bake in a water bath at 300 and cool slowly to prevent surface fissures.
Baseline reference: 1 cup greek yogurt = 250g. In real kitchens, a practical range is usually 235g-265g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.
Figures use the US cup (236.6 ml).Yes, but strain regular yogurt in a coffee filter for two hours first, or reduce the other liquids in the recipe by about a third. Otherwise the batter goes slack and the bake stays undercooked at the center.
It matters enormously. Full-fat (around 5 percent) gives the tender, plush crumb people associate with yogurt baking; non-fat lacks the lipids that coat gluten strands and produces rubbery, dry results.
The proteins coagulate above roughly 180 degrees, so adding yogurt to a hot mixture shocks it. Bring it to room temperature first, fold it in off the heat, or stabilize it with a half-teaspoon of cornstarch per cup.
1 cup of greek yogurt weighs 250 grams.
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.