Ingredient hub

Greek Yogurt (Plain)

Greek yogurt is strained, creating a dense, protein-rich texture. Because it is semi-solid, measuring by 'cup' is notoriously inaccurate due to air pockets forming when you spoon it in. Weighing eliminates this 'packing error' ensuring your dips and cakes have the exact moisture content intended.

Use for dips, marinades, or baking as a sour-cream/buttermilk swap; adds body and tang.

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

• Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
• For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Keep refrigerated and sealed; discard if off-smell. Stir liquid whey back in if it separates.

Sources: CDC · FDA

FAQ

Can I substitute Regular Yogurt for Greek Yogurt?

Only if you strain it. Regular yogurt has much more water (whey). Using it directly in place of Greek yogurt will make batters too runny and cakes soggy. Use 30% less volume or strain it through a cheesecloth.

All conversions for this ingredient

• Cup → g /en/convert/yogurt_greek_plain/cup-to-grams/
• g → Cups /en/convert/yogurt_greek_plain/grams-to-cups/
• Tbsp → g /en/convert/yogurt_greek_plain/tbsp-to-grams/
• Tsp → g /en/convert/yogurt_greek_plain/tsp-to-grams/
• mL → g /en/convert/yogurt_greek_plain/ml-to-grams/
• oz → g /en/convert/yogurt_greek_plain/oz-to-grams/