Yogurt substitutes
Yogurt substitutes — 7 options, ranked, with the exact amount
Use Greek yogurt
Same amount as the yogurt
Strained yogurt with thicker, creamier texture and higher protein content than regular yogurt.
The best substitutes for yogurt are Greek yogurt, sour cream, or buttermilk, depending on the use.
- The tweak —
- May need to thin with a little milk if too thick.
- Best for —
- baking
Updated 19 Aug 2026 · no sponsored swaps
But first: what’s the yogurt doing?
Pick your caseWhat is the yogurt for — the tang, the liquid, or the creaminess?
You need both the acid and the water. Buttermilk and kefir are the best fits, because they are thin and tangy exactly like the yogurt was. Greek yogurt also works but it is strained, so thin it with a splash of milk or the batter will be too stiff.
Notes on buttermilk, kefir or Greek yogurt
Same amount
Go thicker and richer. Sour cream and Greek yogurt both do this well, and blended cottage cheese does it at lower fat. Buttermilk and kefir are too thin and will give you a pourable dressing instead of a dip.
Notes on sour cream, Greek yogurt or cottage cheese
Same amount
Any of the cultured options will tenderise. Kefir and buttermilk are the classic choices and the easiest to coat meat with; Greek yogurt clings best if you want a thick crust on it.
Notes on kefir, buttermilk or Greek yogurt
Same amount
Coconut yogurt is the closest, because a cultured one brings the tang as well as the texture — check the label says cultured or live, since some are only thickened. Cashew cream matches the richness but is not fermented, so if the recipe leans on baking soda for its rise, the tablespoon of lemon juice below will not go far enough; use a cultured vegan yogurt instead.
Notes on coconut yogurt or cashew cream
Same amount
Plain yogurt is milk that bacteria have soured into a soft gel. It is doing two things in almost every recipe it appears in: it is the acid, which fires baking soda, tenderises a crumb and tastes tangy, and it is a good part of the liquid, because it is still mostly water. It is only mildly fatty and it is not especially thick, which is why the thick swaps and the thin swaps fail in opposite directions.
Fat & richnesssecondary
Whole-milk yogurt is only around 3.5-4% fat, so it adds some richness but not much. That is why yogurt is a mild swap for sour cream and a poor one for cream.
Moisture & hydrationprimary
It is roughly 85% water, so in a batter it is genuinely part of the liquid and not just a flavouring. Replace it with something strained and thick and the batter goes stiff and the bake comes out dry.
Acidprimary
At about pH 4.4 it releases carbon dioxide the moment it meets baking soda, and it keeps gluten from tightening, which is why yogurt cakes and naan are soft. In a marinade the same lactic acid tenderises meat gently.
Thickeningsecondary
It has enough body to make a dip or a smoothie creamy rather than watery. That body is a cold gel, though — boil it and the protein clumps and it splits, and it will never set firm enough to slice.
Every option, one card
Ranked| # | Substitute | Instead of yogurt |
|---|---|---|
| 1 | Greek yogurtbaking | Same amount |
| 2 | Sour creambaking | Same amount |
| 3 | Buttermilkbaking | Same amount |
| 4 | Cottage cheesesmoothies | 1 cup cottage cheese + 2 tbsp milk per 1 cup yogurt |
| 5 | Kefirsmoothies | Same amount |
| 6 | Coconut yogurtsmoothies | Same amount |
| 7 | Cashew creamvegan smoothies | 1 cup soaked cashews + ¼ cup water + 1 tbsp lemon juice per 1 cup yogurt |
Greek yogurt
similar, slightly tangier
Strained yogurt with thicker, creamier texture and higher protein content than regular yogurt.
- Covers
- Fat & richness
- Acid
- Thickening
- Misses
- Moisture & hydration — not covered
- Best for
- baking, cooking, smoothies, dips, marinades, breakfast bowls
- Texture
- thicker, creamier
- Prep
- May need to thin with a little milk if too thick.
Thicker and more protein-rich than regular yogurt. Use plain, unsweetened for savory dishes.
Sour cream
tangy, slightly different
Cultured cream with tangy flavor and smooth texture. Higher fat content than yogurt.
- Covers
- Fat & richness
- Moisture & hydration
- Acid
- Thickening
- Best for
- baking, cooking, dips, toppings, sauces
- Texture
- smooth, similar
- Prep
- May need to thin with a little milk if too thick.
More tangy and higher in fat than yogurt. Works well in baked goods and savory dishes.
Buttermilk
tangy, similar
Cultured milk with tangy flavor and thinner consistency. Great for baking and marinades.
- Covers
- Moisture & hydration
- Acid
- Misses
- Fat & richness — not covered
- Thickening — not covered
- Best for
- baking, marinades, dressings, pancakes, biscuits
- Texture
- thinner, liquid
Thinner than yogurt but adds tanginess and helps tenderize meat. Good for baking.
Cottage cheese
mild, slightly different
Fresh cheese with curds that can be blended smooth. High in protein and lower in fat.
- Covers
- Moisture & hydration
- Acid
- Thickening
- Misses
- Fat & richness — not covered
- Best for
- smoothies, dips, baking, breakfast bowls
- Texture
- smooth when blended
- Prep
- Blend 1 cup cottage cheese with 2 tbsp milk until smooth.
Blend until smooth for best texture. Add milk to achieve yogurt-like consistency.
Kefir
tangy, similar
Fermented milk drink with tangy flavor and probiotic benefits. Thinner than yogurt.
- Covers
- Fat & richness
- Moisture & hydration
- Acid
- Misses
- Thickening — not covered
- Best for
- smoothies, drinks, baking, marinades
- Texture
- thinner, liquid
Thinner than yogurt but has similar tangy flavor and probiotic benefits.
Coconut yogurt
slightly coconut · similar texture
Plant-based yogurt made from coconut milk. Creamy texture with subtle coconut flavor.
- Covers
- Fat & richness
- Moisture & hydration
- Acid
- Thickening
- Best for
- smoothies, breakfast bowls, dips, vegan baking
- Prep
- Shake well before using.
Vegan alternative with creamy texture. May have subtle coconut flavor.
Cashew cream
neutral, slightly nutty
Vegan alternative made from blended cashews. Rich and creamy with neutral flavor.
- Covers
- Fat & richness
- Moisture & hydration
- Thickening
- Misses
- Acid — not covered
- Best for
- vegan smoothies, dips, breakfast bowls, baking
- Texture
- smooth, creamy
- Prep
- Soak 1 cup raw cashews for 2-4 hours. Drain and blend with ¼ cup water and 1 tbsp lemon juice until smooth.
Soak cashews 2-4 hours for best results. Add lemon juice for tangy flavor.
Questions
4 questionsCan I use Greek yogurt instead of yogurt?
Yes, Greek yogurt is a good substitute for yogurt. It has a different texture but similar flavor and can be used in most recipes.
What's the difference between yogurt and Greek yogurt?
Yogurt is a fermented dairy product with tangy flavor, while Greek yogurt is strained yogurt with thicker texture. Both have similar flavor but different textures.
Can I use sour cream instead of yogurt?
Yes, sour cream can work as a substitute, though it has a different flavor. It provides similar creaminess and can be used in most recipes.
Why is yogurt so popular in cooking?
Yogurt is popular because it adds tangy, creamy flavor and is versatile in many different types of cuisine and dishes.
Tips for substituting yogurt
10 tips- Choose your yogurt substitute based on the recipe's needs
- For baking: Greek yogurt or buttermilk work best for moisture and tanginess
- For smoothies: any substitute works, but Greek yogurt adds protein
- For marinades: buttermilk or kefir tenderize meat best
- For dips: sour cream or Greek yogurt provide creamy texture
- For vegan recipes: coconut yogurt or cashew cream work well
- For breakfast bowls: Greek yogurt or coconut yogurt are creamiest
- For dressings: buttermilk or kefir add tangy flavor
- For lower fat: cottage cheese blended smooth works well
- Always use plain, unsweetened varieties for savory dishes