# Using Greek Yogurt as a sub for sour cream **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [November 10, 2026, 10:11pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795 "2026-11-10T22:11:50Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [November 10, 2026, 10:11pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/1 "2026-11-10T22:11:50Z")
As a lactose-intolerant person, I frequently skip dishes that I know will decimate me. A great NYC article lists dozens of Thanksgiving side dish recipes. I want to try the [Corn Casserole](https://cooking.nytimes.com/recipes/1020548-corn-casserole?art=100000008609101). Is there a method to substituting Greek yogurt for sour cream? I’ve dabbled a bit with it on the fly, but haven’t baked anything using this swap. Disaster?Great idea? Tips and tricks? ---
**Author:** ![ricepad](https://avatars.discourse-cdn.com/v4/letter/r/b38774/32.png) [@ricepad](https://boards.straightdope.com/u/ricepad)\ **Post date:** [November 10, 2026, 10:16pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/2 "2026-11-10T22:16:21Z")
I have subbed Greek yogurt 1-for-1 for sour cream for a lot of things successfully, but never in baking. On baked potatoes, in dips, or in stroganoff, for instance. Never a problem. I have no idea how it would work for baked goods, though. ---
**Author:** ![TroutMan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/troutman/32/6721_2.png) [@TroutMan](https://boards.straightdope.com/u/TroutMan)\ **Post date:** [November 10, 2026, 10:16pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/3 "2026-11-10T22:16:54Z")
I regularly use greek yogurt as a 1:1 substitute for sour cream and it works fine. You might have a little trouble with curdling in high-heat recipes like a pan sauce because of the increased protein, but I’ve never had any issues with baking. The recipe you linked doesn’t raise any concerns. It’s a little more tangy than sour cream, but again, I’ve never had a recipe that I thought was too tangy because of it. ---
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [November 10, 2026, 10:17pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/4 "2026-11-10T22:17:41Z")
I’ve subbed in full-fat Greek yogurt for buttermilk when baking biscuits, and it works quite well. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [November 10, 2026, 10:30pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/5 "2026-11-10T22:30:20Z")
I’ll note there’s Greek Yogurt and then there’s _Greek Yogurt_. Some of GY is very stiff, as stiff or slightly stiffer than sour cream. That stuff you can use 1-for-1 no brainer and except for the slight flavor difference you’ll be fine. Other GY is much creamier. Yes, supposedly the Greeking is about removing excess moisture leaving a thick almost-solid. But marketing departments listen to consumers and many of them want the trendy idea of Greekness but still want a smoother wetter texture. If I had some creamier GY, I’d be thinking of shorting the other liquids a _little_ bit. Less of a worry on a recipe where wetness can be baked out with a little more time. More of a worry on a recipe where you’re wanting the [whatever] to set up hard. Better yet, just say no to creamy “Greek but not really” yogurt. ---
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [November 10, 2026, 10:58pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/6 "2026-11-10T22:58:10Z")
These are all encouraging !!! Many thanks. Re: stiffness. Yeah. We frequently get low-fat Greek with vanilla. Makes us both happy. I recently found full-fat Greek with Honey. MIGHTY dense. But awfully nummy. It’s really good for about 3 or 4 indulgent spoonfuls with the fridge door ajar. A small bowl? Too sweet. That said, I am in a HUGE Greek area (Astoria, Queens, NYC). All manner of Greek yogurts to be found. I’ll mind how dense/stiff the container is when I try this recipe. But darn it, I’m gonna try it !! ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [November 10, 2026, 11:19pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/7 "2026-11-10T23:19:02Z")
I would think the full-fat part is the key. Subbing low/no fat Greek yogurt would give you much of the flavor, but wouldn’t perform similarly. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [November 11, 2026, 12:16am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/8 "2026-11-11T00:16:02Z")
Plain Greek yogurt is an excellent substitute for sour cream, as long as you get the full-fat variety. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [November 11, 2026, 12:17am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/9 "2026-11-11T00:17:50Z")
Oh yeah. 🤦‍♂️ I totally forgot that point. Thank you! There is no yogurt but full fat. All else is abject heresy. I’m doctrinaire to the point I forget any other kind exists. Also you cook only w plain. Sure you can eat other flavors as a sweet snack / dessert. But only plain is eaten as food or cooked with. ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [November 11, 2026, 12:31am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/10 "2026-11-11T00:31:46Z")
> [@LSLGuy](#): > > Other GY is much creamier. Yes, supposedly the Greeking is about removing excess moisture leaving a thick almost-solid. But marketing departments listen to consumers and many of them want the trendy idea of Greekness but still want a smoother wetter texture. IIRC traditional Greek yogurt is strained to remove the moisture. But the cheaper brands can’t be bothered with that part, but they still wanted to get in on the Greek yogurt trend. So instead they add thickeners like pectin or cornstarch to regular yogurt and market it as “Greek yogurt”. Without checking, I believe Fage is one relatively easy to find brand that actually is strained. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [November 11, 2026, 2:47am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/11 "2026-11-11T02:47:42Z")
If you’re lactose intolerant, are you okay with Greek yogurt? Sour cream contains less lactose than sour milk. ---
**Author:** ![chela](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chela/32/21582_2.png) [@chela](https://boards.straightdope.com/u/chela)\ **Post date:** [November 11, 2026, 2:55am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/12 "2026-11-11T02:55:08Z")
Also Chobani gy is triple strained. Good stuff! I’m going to try a recipe using Greek yogurt and self rising flour to make a pizza dough or garlic knots ---
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [November 11, 2026, 9:25am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/13 "2026-11-11T09:25:32Z")
> [@WildaBeast](#): > > > [@LSLGuy](#): > > > > Other GY is much creamier. Yes, supposedly the Greeking is about removing excess moisture leaving a thick almost-solid. But marketing departments listen to consumers and many of them want the trendy idea of Greekness but still want a smoother wetter texture. > > IIRC traditional Greek yogurt is strained to remove the moisture. But the cheaper brands can’t be bothered with that part, but they still wanted to get in on the Greek yogurt trend. So instead they add thickeners like pectin or cornstarch to regular yogurt and market it as “Greek yogurt”. > > Without checking, I believe Fage is one relatively easy to find brand that actually is strained. I need to disagree here. I’m lactose intolerant. I buy all different brands of Greek yogurt. If any of those brands were going cheap and just calling themselves “Greek yogurt”, I’d have known after my first serving of it. Neither added pectin nor added cornstarch would remove the fairly awful reaction my body has to lactose. To the points made above regarding flavors: Hell yeah. Only plain for cooking or baking. ---
**Author:** ![NorrisFByrd](https://avatars.discourse-cdn.com/v4/letter/n/5f8ce5/32.png) [@NorrisFByrd](https://boards.straightdope.com/u/NorrisFByrd)\ **Post date:** [November 11, 2026, 9:42am UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/14 "2026-11-11T09:42:58Z")
Full-fat is the only version that has worked for me too. I tried the low-fat kind once on baked potatoes and it went a bit watery, and my brother still brings it up when we have tacos. For dips I just do a straight swap now, but in baking I cut back a spoonful of milk if the batter already looks loose. The tang is fine, I actually like it a little sharper in a cucumber dip. ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [November 11, 2026, 3:02pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/15 "2026-11-11T15:02:56Z")
Greek, schmeek. Ordinary full-fat plain yogurt works just fine as a substitute for sour cream (I use it in my grandma’s Sour Cream Coffee Cake recipe). If you want a thicker consistency, then line a wire-mesh strainer with a paper napkin, set it over a bowl, and dump some yogurt into it. Let it sit in the fridge for a couple hours up to overnight, and you can get anything from Greek-style thick yogurt to full-on “yogurt cheese” like soft cream cheese. (The drained-off whey can also be used as a tangier substitute for water in many recipes.) But yeah, I wouldn’t bother doing this with a low-fat yogurt or any other kind with thickeners, stabilizers, etc., if you can avoid it. It’s the draining off of the whey that produces the properly thick consistency. ---
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [November 11, 2026, 3:30pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/16 "2026-11-11T15:30:35Z")
You’ve missed the parts of my posts where I mention that my inclination towards Greek yogurt is not because I want to be chi-chi or snooty, but because my digestive tract demands it. The price differential is SO slight, at least in my supermarkets, that I won’t be home-filtering out the whey. I’ll just buy the Greek. ---
**Author:** ![Crafter\_Man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crafter_man/32/458_2.png) [@Crafter\_Man](https://boards.straightdope.com/u/Crafter_Man)\ **Post date:** [November 11, 2026, 3:42pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/17 "2026-11-11T15:42:49Z")
I recently learned some Greek yogurts aren’t allowed to be called “yogurt.” Take [:ratio](https://ratioyogurt.com/), for example. According to their webpage, > Technically, our :ratio dairy snacks do not meet the official standard of identity for yogurt due to the additional vegetable-based fats. It is fermented and does contain live and active cultures similar to yogurt. So they call them “dairy snacks” or “protein snacks.” ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [November 11, 2026, 4:43pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/18 "2026-11-11T16:43:23Z")
> [@Cartooniverse](#): > > You’ve missed the parts of my posts where I mention that my inclination towards Greek yogurt is not because I want to be chi-chi or snooty, but because my digestive tract demands it. Totally! Sorry I wasn’t sufficiently clear and/or on-topic, I was following the semi-digression into culinary properties of the yogurt/sour cream substitution in general. ---
**Author:** ![caligulathegod](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/caligulathegod/32/9685_2.png) [@caligulathegod](https://boards.straightdope.com/u/caligulathegod)\ **Post date:** [November 11, 2026, 11:38pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/19 "2026-11-11T23:38:44Z")
I make my own Greek yogurt using non-homogenized A2 milk in my Instant Pot which is supposed to be more tolerant for those of the lactose intolerant variety. I use it instead of sour cream. ---
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [November 11, 2026, 11:54pm UTC](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795/20 "2026-11-11T23:54:37Z")
OOooooooh, wicked tempting. I own a small InstaPot. What is A2 milk? And how would I get some non-homogenized? [Next page](https://boards.straightdope.com/t/using-greek-yogurt-as-a-sub-for-sour-cream/1034795.md?page=2)