What Can I Make With Greek Yogurt?

Greek yoghurt is a protein bowl, a marinade, a sauce, a salad dressing, or a substitute for sour cream and mayonnaise. 200g of the 0% version carries about 20g of protein before anything is added to it.

Greek yoghurt is strained, so it has roughly double the protein and half the sugar of regular yoghurt. Its lactic acid also tenderises meat, which is why yoghurt marinades produce noticeably softer chicken than acid-only ones.

Dishes you can make

• High-protein yoghurt bowl — Yoghurt, fruit, nuts, seeds. 30g protein with a scoop of protein powder stirred in.
• Yoghurt chicken marinade — Two hours minimum, overnight ideally. The lactic acid tenderises without turning the surface mushy.
• Tzatziki — Salt and squeeze the cucumber first, or it waters the sauce down.
• Yoghurt salad dressing — Yoghurt, lemon, garlic, olive oil. Replaces mayo-based dressings entirely.
• Yoghurt flatbread — Equal parts self-raising flour and Greek yoghurt. No yeast, no proving.

Tips that actually matter

• Temper yoghurt with a little hot liquid before adding to a hot pan, or it splits.
• Full-fat holds up to heat; 0% splits far more easily.
• Swap it for sour cream or mayo 1:1 in cold applications.

Frequently asked questions

How much protein is in Greek yoghurt?

Around 10g per 100g, so a 200g serving is roughly 20g — about double regular yoghurt.

Can I cook with Greek yoghurt?

Yes, but keep the heat low and stir it in off the boil. Full-fat is far more stable than 0%.

Is it good for weight loss?

It's high in protein and low in sugar, which supports satiety. The plain version — flavoured tubs often carry substantial added sugar.

Related guides

• high protein ingredients
• avocado and eggs
• bananas and oats

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