23 Baking Ingredients That Can Be Swapped For Greek Yogurt

Baking is, for the most part, about precision. Fluffy, foam cakes, crispy-yet-gooey cookies, and brownies that would make Paul Hollywood smile, are all the results of using the right amount of every ingredient. One of the most flexible and useful ingredients out there is Greek yogurt. Apart from being high in protein and low in carbs, it is incredibly versatile, and makes a range of baked goods lighter, tangier and richer. No wonder it's globally popular. 

But what happens if you run out of it? Whether you want to put together a quick quiche, need to knock out a batch of cookies, or just fancy a tea time cupcake treat, or just don't like Greek yogurt and want to use something else, we've got you covered and can help fix your baking crisis. Here are some handy baking ingredients that you can swap out for Greek yogurt in your next baking adventure.

There are two good reasons to reach for a pot of regular yogurt as a replacement for the Greek variety. First, if you have muscle power and a swatch of cheese cloth to hand, you can strain it to make your own Greek yogurt. This removes the liquid whey, which can be kept for brines, soups or sauces, leaving you with a thicker yogurt.

If you can't be bothered to do that, just use it exactly as you would the Greek variety for everything from cookies to quiches. Be aware that it will be thinner, so although you'll get the same tangy flavor, plain yogurt could alter the consistency of your recipe and you may need to add more dry ingredients.

The rise of plant-based products has opened up an array of vegan-friendly Greek yogurt substitutes for bakers. Products such as coconut yogurt and almond milk yogurt are both dairy-free, have the same thick, creamy consistency as Greek yogurt, and can be swapped at a 1-to-1 ratio.

People looking for plant-based options to Greek yogurt can also swap it for soy yogurt, though it's worth noting the flavor is not quite the same, which may be more noticeable to some people. All three plant-based alternatives are ideal for baking everything from cheesecake to bagels.

Finding a replacement for Greek yogurt when baking can be a minefield. One person's perfect alternative is another's absolute no-no. So it goes with crème fraîche: the thicker, milder and richer cousin of sour cream.

Made from a blend of heavy cream and bacteria, crème fraîche is a good swap for Greek yogurt thanks to its tangy flavor and solid consistency. It's also as flexible, and can be used in desserts, cookies and cakes. But it's worth noting that it can be pricey, and is richer than Greek yogurt.

Skyr has been a hit in the United States for almost a decade and it's no surprise the rest of the world too loves this Icelandic favorite. Although it looks like yogurt, it's technically not, as the bacterial cultures used are unique to Skyr producers — think of them as the yogurt equivalent of sourdough starters. That detail aside, it's an excellent substitution for Greek yogurt.

Skyr is thick and creamy, with a mild yet distinctive tangy flavor. It can be directly swapped out for Greek yogurt, so there's no messing about with ratios, but if you want to give it a more yogurt-like taste, lemon juice might help. Skyr makes light and airy cakes and is great for moreish muffins.

When it comes to dairy products that pack a protein punch, not many can beat quark. One cup contains 28 grams of the stuff, and that's the only benefit. It contains zero sugar, is low in carbs and can be suitable for people with lactose intolerance. Although technically a cheese quark behaves the same as Greek yogurt, so it's a perfect substitute.

Quark has a mild yet tangy flavor and the same rich, thick texture as Greek yogurt. It's been used in everything from cheesecakes and mousse desserts to savory quiches and cakes.

Greek yogurt is made by straining the whey out of yogurt to achieve a smooth, creamy product. Labneh is made in exactly the same way, but even more of the liquid is removed. Depending on how much whey is squeezed out, you can either get a thick, spreadable product, or a more solid ball which can be stored in olive oil.

Labneh can be used as an alternative to Greek yogurt, but there are a couple of things to bear in mind. First, it is much thicker, so the ratios will not be quite the same. Second, although labneh and Greek yogurt have a similar tang, the former has a richer flavor. If you've never used it before, give it a whirl in your next set of cakes or pies.

Proof that not every substitute for Greek yogurt has to be dairy-based comes in the form of pure pumpkin purée. Whether you make like Ina Garten and stock your pantry with a ready-made version or rustle it up yourself, this versatile ingredient has everything you need if you're out of Greek yogurt.

Not to be confused with the pie filling (which can have a lot of added ingredients), the pure version of pumpkin purée has the texture and body needed to lend structure to baked recipes, as well as the moisture that would come from using Greek yogurt. It also has a lovely earthy flavor, which lends itself beautifully to savory pies as well as cakes or cookies.

Greek yogurt is great for both sweet and savory dishes. While there are lots of alternatives that can be used in its place, whipped feta is best reserved for the savory kind. To make whipped feta, break up a block of the crumbly, oily cheese in a bowl and whisk it with cream or milk until it becomes smooth.

As well as having a similar consistency as Greek yogurt, whipped feta brings its rich, briny flavor to any recipe, and offers more ways to use this cheese other than cubing it into a salad. You can use it in pies or quiches to give them a Mediterranean twist, or incorporate it into bread for a salty kick.

There are many reasons to love ricotta, but two good ones are that it's economical, as it's made from the leftover whey of cheese production, and it can be swapped for Greek yogurt. Like many other dairy items, ricotta is high in protein but not in calories, and it has a mild, somewhat nutty flavor.

Ricotta is grainier and thicker than Greek yogurt, so although you can use it in a 1-to-1 ratio, a cheesecake or even a boxed cake recipe may need a splash of extra liquid to achieve the same consistency. You should also leave ricotta at room temperature before you use it so it's a little easier to mix.

One of the easiest and best alternatives for Greek yogurt is sour cream. If you don't have any in the freezer or refrigerator, make your own by adding a squeeze of lemon juice or vinegar to some heavy cream. Like Greek yogurt, sour cream has a distinctive tang, as well as a creamy taste and thick texture, making it perfect for a variety of baked goods.

Swap it at a 1-to-1 ratio in cakes, cookies, pies, pancakes, and breads. Anything Greek yogurt can do, sour cream can do almost as well.

Made from heavy cream with a dash of citric acid, mascarpone cream cheese is probably best known for its starring role in the classic dessert tiramisu. But there's so much more to this sweet cheese than pairing it with coffee — it's also a great substitute for Greek yogurt.

Mascarpone not only has the same thick texture and richness, it's also as flexible as Greek yogurt. To make your own, add lime juice to warm heavy cream, rest it overnight, and then strain out the liquid.  When it's ready, mix your mascarpone into the filling of a fruit tart, cheesecake or the batter for cookies.

If your diet or lifestyle means dairy — including Greek yogurt — is off the table, but you're still eager to flex your baking muscles, silken tofu is a great substitute. Like the wide range of standard tofus, it has a neutral flavor, but the silken variety has a much softer, crumbly texture. Pop it in a blender, whizz until it reaches the consistency of Greek yogurt, and use it in exactly the same way.

Silken tofu is perfect for rich chocolate or butterscotch puddings, baked into a creamy cheesecake, and makes a divine pound cake, whether you're a committed vegan or not. If you find the flavor of silken tofu needs a little boost, you can add a little lemon juice to give it the same tang as Greek yogurt.

If you need to add a creamy tang to your baking but don't have Greek yogurt to hand, buttermilk makes for a quick and easy stand-in. It's long been used as a baking ingredient in its own right, but buttermilk's distinctive taste makes it an ideal swap for Greek yogurt, too.

You can buy it at the store or make buttermilk at home by adding a tablespoon of lemon juice or apple cider vinegar to a cup of whole or almond milk. Unlike many dairy alternatives to Greek yogurt, the ratio of buttermilk isn't a straight swap because it's a liquid. To avoid unbalancing things, use ¼ less buttermilk than the recipe demands.

If the only time you have ever peeled back the foil on a pot of cream cheese was to make a cheesecake, prepare to be well and truly dazzled. It is a sublime alternative to Greek yogurt and works in a wide range of sweet and savory recipes. Like ricotta, cream cheese is much thicker and has less liquid than Greek yogurt, so it is best used when it has reached room temperature.

Cream cheese is a straight 1-to-1 replacement for Greek yogurt and carries the same tangy flavor that fans of the latter know and love. A hefty dollop will bring an added richness to everything from brownies, tarts and puddings, to cookies and tiramisu — as well as a range of savory quiches.

Many people, especially those taking care of their gut health, would think nothing of cutting up a banana and serving it with a spoonful of Greek yogurt as a healthy way to boost their potassium intake. But the popular fruit can do more than just pair with the yogurt — it can even replace it in some recipes.

Although not as broad an alternative as some other food items, mashed banana has the moisture and texture to more than hold its own when used in muffins and cakes, infusing them with its delicious sweetness. It doesn't just shine in baked goods: Mashed banana can also be an excellent replacement for Greek yogurt in overnight oats, too.

Making a batch of brownies or waffles, but don't have a tub of Greek yogurt to hand? No problem. Kitchen staple heavy cream is a great substitute. On its own, it doesn't have quite the same consistency as Greek yogurt so you may have to whip it to make it thicker, depending on your recipe. Likewise, it doesn't have the sharp tang of yogurt, but if the recipe doesn't call for it, you don't have to do anything.

If, however, that flavor or a rise from the acid in the yogurt is needed, you can add a splash of lemon juice or apple cider vinegar. Despite the name, heavy cream is still a liquid, so you should substitute ¾ of a cup for every single cup of Greek yogurt.

There will be many raised eyebrows at this suggestion, but a ripe avocado can be a sublime swap for Greek yogurt. Whether you mash in a food processor or with a fork, that smooth, silky flesh, which is great for guacamole, also works well for all kinds of baked goods. The neutral flavor allows others to shine, it's moist without being soggy, and it brings the same richness to cakes and cookies that Greek yogurt does so well.

As well as being a great substitute for Greek yogurt, mashed avocado has lots of health benefits. Each fruit is packed with fiber, vitamins and minerals. Use it in your next batch of chocolate chip cookies, then congratulate yourself on sneaking all that nutrition into the kids without them knowing.

With its mild, creamy flavor and soft texture, cottage cheese can sometimes be seen as bland and uninteresting. But this protein powerhouse is a great alternative for Greek yogurt. It can be added to recipes in its natural form and bring its distinctive tang to all manner of cakes and cookies. However, if you need the texture of Greek yogurt but don't have any in the cupboard, blending a tub of cottage cheese is an easy swap.

Although cottage cheese has more fat than regular yogurt many brands don't have the live or active cultures found in Greek yogurt or other alternatives. If you prefer your cottage cheese with these probiotics, Nancy's whole milk version will do the job.

Every experienced baker has a few tricks of the trade up their sleeve, including which ingredients they can switch out for others without ruining a recipe. Applesauce has to be one of the most flexible, standing in for sugar, butter, oil, eggs, and Greek yogurt. It has the same consistency as the dairy product, as well as a similar sharpness.

If you're baking a batch of muffins for someone with dietary restrictions, applesauce is the perfect solution. To make it at home, all you need to do is cook peeled and chopped apples in water and a little sugar, or you can buy ready-made, sugar-free varieties. Applesauce is a good source of vitamin C and potassium, giving a healthy kick to cakes, cookies, breads, and pies.

We've all done it. Gripped by the need for homemade cookies, we're halfway through making the recipe before the realization dawns: There is no Greek yogurt in the refrigerator. There's also no heavy cream, bananas, or even a plain yogurt to be found. Panic not! In this situation, whole milk has got your back.

Yes, it's thinner than Greek yogurt. No, it won't have the tangy flavor or creaminess we know and love. But when push comes to shove, whole milk will do the job. Drop in a splash to loosen up any stiff cake mix or cookie dough, and of course it's great for waffle or breakfast pancake batters. You can add it to beaten eggs for a quiche, while a knob of butter will boost the richness.

Not to be confused with coconut milk, coconut cream is the thick liquid that sits on top of the milk. Both are made from a blend of coconut water and flesh, and the cream can be a great substitute for Greek yogurt. Coconut cream contains a lot of fat, so it's rich and thick enough to stand in for its Greek counterpart in pie fillings and toppings.

While it's a great dairy-free alternative to Greek yogurt in baked items such as cakes, bread and pies, the one drawback can be the taste. Although coconut cream is not very strongly flavored, it is worth keeping in mind that its particular, nutty hint might affect the final taste of your recipe. If you have any leftover cream, keep it in an airtight container.

Greek yogurt is popular among bakers because of its rich and creamy texture. While some ingredients are obvious alternatives, nut butter is one that might not immediately spring to mind, but it's a surprisingly good swap. Peanut butter is arguably the most well known of the range, but there are many more available in stores and online, including almond, walnut, cashew, and hazelnut butters, to name but four.

Nut butter has a similar thick texture to Greek yogurt, and brings a rich creaminess to cheesecakes, cookies or brownies. The more processed the variety, the more stability it will bring to the recipe, so it's worth doing your research. As well as being vegan friendly, nut butters are loaded with omega-3 fatty acids and proteins.

Foodies and home bakers are divided about whether a jar of classic mayonnaise can be swapped for Greek yogurt. Some people are firmly in the 'pro mayo' camp, and believe that its effectiveness outweighs the con of the flavor being different.

Others disagree, especially noting that it should not be used in sweet recipes. That said, if your baking recipe uses baking powder (which doesn't need acid to be activated), mayo could easily stand in for Greek yogurt. Although it might not work in sweet baked treats, it would bring a similar tang and creaminess to a savory quiche.