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greek yogurt
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Greek Yogurt Substitute

Greek yogurt has a thick, tangy consistency, but you can easily replicate it with a few simple ingredients. My homemade Greek yogurt substitute works great in dips, dressings, and baking.
Calories: 111kcal
Author: Nivenka

Equipment

  • One small airtight jar
  • Food colander
  • Measuring spoons
  • Measuring cup
  • Blender or food processor

Ingredients

  • ½ cup cottage cheese or silken tofu
  • 2 teaspoon milk (or dairy-free alternative)
  • 1 teaspoon lemon juice
  • ½ teaspoon apple cider vinegar (optional, for extra tang)

Instructions

  • If using cottage cheese, drain any excess liquid using a food colander.
  • Add the cottage cheese (or silken tofu) to your blender or food processor.
  • Pour in the milk and lemon juice for that signature tang.
  • Blend until smooth and creamy, scraping down the sides as needed.
  • Taste and adjust the tanginess with apple cider vinegar if desired.
  • Transfer your mixture into an airtight jar and refrigerate until needed.

Notes

  • This homemade Greek yogurt substitute lasts 3-4 days in the fridge.
  • Works well in smoothies, salad dressings, marinades, and baking.
 

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 335mg | Potassium: 131mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 0.1mg