🥛 Plain Greek yogurt
Plain Greek yogurt is yogurt strained of much of its whey, which leaves it thick, creamy and pleasantly tangy, with more protein per spoonful than regular yogurt. It has no added sugar. It is eaten on its own, topped with fruit, used as a base for dips such as tzatziki or stirred into savoury dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain yogurt
- A clean muslin cloth or coffee filter
- Fresh berries or cucumber to serve (optional)
Method
- Line a sieve with the cloth and set it over a bowl.
- Spoon in the yogurt, cover and refrigerate for 4–8 hours, until it is as thick as you like.
- Discard the whey or use it in baking.
- Stir the strained yogurt until smooth and serve chilled.
How to make it lighter
- Choose 0–2% versions for fewer calories with similar protein.
- Sweeten with fresh fruit or cinnamon instead of sugar or syrup.
- A 170 g pot makes a filling snack — keep portions to one pot.
History
Strained yogurt has been made for centuries across Greece, the Balkans, Turkey and the Middle East, where versions like labneh are close relatives. The term 'Greek yogurt' became widespread internationally from the late 20th century, as strained yogurt spread to supermarkets worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →