What Is a Substitute for Greek Yogurt?

What's the best Greek yogurt substitute?

Sour cream is the closest 1-to-1 substitute for Greek yogurt in most applications. The texture is similar (thick and creamy), and the tang is comparable. Use 1 cup of full-fat sour cream for 1 cup of Greek yogurt in baking, dips, and savory cooking.

For applications where the higher protein of Greek yogurt matters (smoothies, breakfast bowls), sour cream isn't a great functional substitute. For these, regular yogurt strained in cheesecloth or thick European-style yogurts (Skyr from Iceland, labneh from the Middle East) get closer.

How do you strain regular yogurt to make Greek yogurt?

Line a fine-mesh strainer with cheesecloth and place over a bowl. Add 2 cups of full-fat plain regular yogurt. Cover with plastic wrap and refrigerate for 1-2 hours for a thicker yogurt, or 4-6 hours for true Greek-style consistency.

The result yields about 1 cup of thick yogurt (about half the original volume because whey gets removed). This homemade version is functionally identical to commercial Greek yogurt and works as a 1-to-1 substitute. The whey can be saved for other recipes (smoothies, soups, bread baking) or discarded.

What about cottage cheese or labneh?

Cottage cheese blended smooth in a food processor for 30 seconds substitutes for Greek yogurt at 1-to-1. The texture becomes creamy similar to Greek yogurt, with similar high protein content. The flavor is milder; add 1 teaspoon of lemon juice per cup for closer Greek yogurt tang.

Labneh is the Middle Eastern equivalent of Greek yogurt (yogurt strained for longer, producing even thicker results). It substitutes 1-to-1 for Greek yogurt and is available in Middle Eastern groceries. For Lebanese and Middle Eastern recipes, labneh is the more authentic ingredient; for general American recipes calling for Greek yogurt, the two are interchangeable.

When does the Greek yogurt substitute fail?

For high-protein breakfast bowls and recipes that specifically rely on Greek yogurt's nutritional profile, only Greek yogurt, strained regular yogurt, or labneh provide similar protein. Sour cream has much less protein. For meal-prep and fitness-focused recipes, this difference matters.

For Indian raita and Mediterranean tzatziki, the thick consistency of Greek yogurt is what makes the dip hold together. Sour cream is the closest functional substitute; regular yogurt is too thin without straining. For frozen Greek yogurt desserts, only Greek yogurt or strained regular yogurt produces the right texture; sour cream-based versions taste like a different dessert.