Can I cook it without curdling?

Use gentle heat or temper with starch; full-fat resists curdling better.

Ingredient hub

Yogurt, plain

By Fidamen-Chefsolver Team | Reviewed by Ugo Candido | Updated August 12, 2026

Unsweetened plain yogurt is fermented milk with a creamy texture and a tangy flavor. It adds moisture and tenderness to baked goods.

Ideal for marinating meat (the acidity tenderizes it), in cold sauces like tzatziki, or as a substitute for sour cream or buttermilk in cakes.

Quick convert

Ingredient

US cup = 236.588 mL
1 tbsp = 14.787 mL
1 tsp = 4.929 mL

Density source:USDA FoodData Central

Yogurt, plain — Tbsp → g

Tbsp	g
1	15
2	30
3	46
4	61
5	76
6	91
7	107
8	122
9	137
10	152
11	168
12	183
13	198
14	213
15	228
20	305
25	381
30	457

Yogurt, plain — mL → g

mL	g
10	10
25	26
50	52
75	77
100	103
125	129
150	155
200	206
250	258
500	515
750	773
1000	1030

Yogurt, plain — oz → g

oz	g
1	28
2	57
3	85
4	113
5	142
8	227
10	283
12	340
15	425
20	567
25	709
30	850
40	1134
50	1417

Yogurt, plain — Cup → g

Cups	g
1/8 cup	30
1/4 cup	61
1/3 cup	81
1/2 cup	122
2/3 cup	162
3/4 cup	183
1 cup	244
1 1/2 cups	366
2 cups	487

Yogurt, plain — g → Cups

g	Cups
50	0.2
100	0.4
150	0.6
200	0.8
250	1.0
300	1.2
350	1.4
400	1.6
450	1.8
500	2.1
600	2.5
700	2.9
800	3.3
900	3.7
1000	4.1

Yogurt, plain — Tsp → g

Tsp	g
1	5
2	10
3	15
4	20
5	25
6	30
7	36
8	41
9	46
10	51
11	56
12	61
13	66
14	71
15	76
20	102
25	127
30	152

Kitchen Conversion Chart

Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.

See the Kitchen Chart

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.

Does fat percentage matter?Yes. A cup of heavy cream is heavier than milk; swapping without weight alters richness and texture.

Storage & tools

Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
Cool hot foods in shallow containers so they chill quickly without condensation.
Use an appliance thermometer to verify fridge and freezer temperatures.

Keep refrigerated and consume by the expiration date.

Sources: CDC · FDA

FAQ

Can I cook it without curdling?: Use gentle heat or temper with starch; full-fat resists curdling better.