The first option for a Greek yogurt alternative comes from the same probiotic family as the first. Because they are manufactured from comparable components, comparing plain yogurt to Greek yogurt is simple. Plain yogurt, on the other hand, has more water, less protein, and less saturated fat than Greek yogurt, making it less creamy and thick. Plain yogurt works well as a substitute for Greek yogurt in dips like tzatziki sauce. With the addition of fresh dill and cucumbers, the tanginess of the yogurt will still shine through. Tzatziki can be used as a dip for crudités or as a topping for handmade gyros.

Not feeling inspired by Mediterranean flavors? To top your chili-broiled salmon, you may also use plain yogurt instead of Greek yogurt. After the heat of the fish, the yogurt gives a pleasing creaminess and isn't runny enough to produce a huge sensory disruption in your tongue.

Sour cream has the same thickness as Greek yogurt and is an excellent substitute for recipes that call for tang and thickness. Because the moisture from the dairy product penetrates the batter, providing flavor and a firm texture, sour cream is an excellent alternative for Greek yogurt in baked products such as pound cake. If a recipe calls for Greek yogurt or sour cream, combine these components at the end before adding the dry ingredients. This procedure eliminates clumping and flour pockets in your baked products.

You should use caution when replacing sour cream for yogurt in high-heat meals, according to Our Everyday Life. Under high heat, yogurt separates into curds (the chunky chunks) and whey (the watery substance), but sour cream does not. Sour cream may be a better match in soups and creamy sauces than yogurt unless you want to go through the laborious process of tempering your yogurt.

Cottage cheese, like Greek yogurt, is popular among weightlifters due to its high protein content. However, cottage cheese contains more than simply protein and calories. According to Medical News Today, it's also abundant in calcium and vitamin A. The texture might be off-putting, but once combined into a sauce or dip, you won't even notice.

Smoothies are an excellent way to smoothly swap cottage cheese for Greek yogurt. Along with your favorite fruit and milk, cottage cheese becomes indistinguishable from Greek yogurt, and you'll enjoy the satiating advantages of adding an extra dose of protein to your smoothie. Chatelaine offers a dollop of cottage cheese instead of Greek yogurt for your morning breakfast bowl, along with your choice of sweet berries and crunchy granola. Cottage cheese provides 6 grams more protein per serving than Greek yogurt, making it the ideal breakfast option that will keep you satisfied until lunch.

Buttermilk is a chef's secret weapon for making fluffy pancakes and baked goodies. But how does this enigmatic liquid stack up against its creamy cousin? According to Southern Living, buttermilk is a byproduct of the butter-making process. When the fat begins to coagulate in the vat's center, the liquid that separates is allowed to grow with naturally occurring bacteria and yeast before being bottled and kept as buttermilk.

Although buttermilk is significantly thinner than Greek yogurt, the two have some tanginess in common. Buttermilk should be substituted for Greek yogurt in recipes with caution and changes to other liquid ingredients to guarantee the right moisture in the batter or dough. Because the buttermilk's thinness does not give the fattiness and texture required for a yogurt sauce or dip, you should make tzatziki using other types of dairy products.

Mayonnaise is maybe the most contentious condiment. Whatever your opinions are about the egg-based spread, you can't deny its culinary flexibility. Mayonnaise works well in cakes because the oil keeps the crumb moist while the acidic flavor balances out the sweetness of the batter. According to the Chobani Kitchen Conversion Chart (via KosherEye), you can use a 1-to-1 ratio of mayonnaise to Greek yogurt in baked products.

Mayonnaise is somewhat richer than Greek yogurt, so if you want to use Greek yogurt instead of mayonnaise in a tuna salad, add a few teaspoons of oil to equal parts Greek yogurt. To enhance the flavor and texture of Greek yogurt, blend it with white vinegar and cornstarch. If you haven't already guessed, there are some instances where replacing mayonnaise with Greek yogurt is just not an option. Unless you have the ability to consume a dish of mayonnaise without gagging.

Applesauce has long been used as a healthier alternative to oil in boxed cake mixes. According to I Forgot It's Wednesday, you may use a 1-to-1 ratio of applesauce to Greek yogurt. Because Greek yogurt is considerably more sour and thick than applesauce, it works best in recipes that call for a little amount of it. Applesauce is also considerably sweeter than Greek yogurt, so if you use more than a little amount of applesauce in your recipe, you may need to alter the extra sugar. If you are allergic to apples, purée alternative fruits such as pears for a comparable result.

Using applesauce instead of yogurt in baking has several advantages. According to Souper Sage, applesauce has less fat than Greek yogurt and is a lower-calorie alternative. However, because applesauce is considerably thinner than Greek yogurt, recipes that call for a fattier, creamier replacement should opt for plain yogurt, sour cream, or cottage cheese.

Another baking replacement is the simple banana. It has a texture comparable to applesauce but is not as sweet. As a result, you may use mashed bananas for Greek yogurt in recipes without adjusting the other sweeteners too much. Aside from Greek yogurt substitutes, many people use mashed bananas to preserve moisture in a dish without adding a lot of oil.

The main disadvantage of using mashed bananas instead of Greek yogurt is that the banana taste may come through. You may compensate for this by using less ripe, yellow bananas instead of the super-ripe, spotted, and slightly mushy bananas you'd use for your next banana bread loaf. You won't get the same tang from mashing sweet bananas as you would from adding Greek yogurt; if desired, a splash of lemon juice might help provide extra acidity.

In addition to spreading cream cheese on your favorite bagel, you may use this dairy product as a substitute for Greek yogurt. Cold cream cheese has a significantly stiffer texture than soft Greek yogurt, which is obvious from the texture. If you intend to use cream cheese instead of Greek yogurt in your recipes, take the time to remove the cream cheese from the refrigerator. This step is essential for softening the cream cheese and making it simpler to work with.

Cream cheese has a complex flavor that makes it an excellent substitution for Greek yogurt in baked goods, sauces, and our favorite buffalo chicken dip. Instead of a cup of Greek yogurt, use a cup of whipped, room-temperature cream cheese in your dips. To make the cream cheese soft and malleable for your other dip components, use a high-speed stand mixer fitted with a paddle attachment.

This is for vegetarians and soy lovers out there. Silken tofu (through Bob's Red Mill) is a smooth, delicate custard-like substance created from thickened soy milk. The resultant tofu may be utilized in mousses, sauces, and a variety of meals with distinct identities and regional flavors. Silken tofu is an excellent Greek yogurt alternative that has practically no flavor. For baking or cooking, use a 1-to-1 ratio of silken tofu to Greek yogurt. If you want the flavor of Greek yogurt in your tofu, consider adding acid (in the form of lemon juice or distilled white vinegar).

To make silken tofu, place the package (available in the refrigerated or natural foods aisles of the grocery store) in a food processor or blender and puree until smooth. If you have any leftover silken tofu, consider adding a scoop to your smoothies for added creaminess and protein.

Mashed avocado is a terrific dairy-free alternative to Greek yogurt that hits all the fatty notes you're looking for. Although avocados are most frequently associated with making the ideal guacamole, they may also be utilized to provide moisture and fat to a plate of avocado brownies. When replacing avocados and Greek yogurt, use a one-to-one ratio.

Rather than weighing a full avocado vs a cup of Greek yogurt, pureeing your avocados in a food processor or blender before measuring will provide the greatest substitute results. If you want a distinct, yogurt-like tang, add some lemon or lime juice to the mashed avocado before combining it with the rest of the ingredients. If you have leftover avocado after cooking, you may prepare fast guacamole or use the mashed avocado as a fatty boost in a smoothie.

Both crème fraiche and sour cream can be used in place of Greek yogurt, however, the two dairy products are not the same. Crème fraiche is thicker than sour cream and contains 10% more fat. The thickness of crème fraiche complements berries and scones, and its resistance to heat (which would curdle and render other dairy products useless) makes crème fraiche a good option for a Greek yogurt substitute.

Although crème fraiche rivals other substitutes in terms of structure, it lacks the tang of yogurt or sour cream. Many yogurt products' acidity aids in the breakdown of gluten in baked goods, making pound cakes and brownies smooth and pillowy. Crème fraiche, on the other hand, adds exactly the right amount of moisture. Consider adding acid complements, as with other alternatives, to help improve the flavor of the crème fraiche — or simply select a more sour substitution instead.