Greek Yogurt is a versatile ingredient that can be used in both savory and sweet applications. Because of its thick consistency and tart profile, it functions as a high-protein, lower-fat alternative to cream cheese, sour cream, or even burrata.
Greek Yogurt is a soft, spreadable, and tangy dairy product. It is also known as Yogurt Cheese, Strained Yogurt, or Labneh. This is made when they strain the liquid whey from plain yogurt. Greek Yogurt is smooth, thick, and spreadable like cream cheese.
Greek Yogurt works best as a spread, sauce, or dip. It can sometimes be a cream cheese, mayonnaise, or sour cream substitute.
Be aware that some products in the store will add gelatin, vegetable gum, or food starch to the Greek Yogurt. These prevent the Greek Yogurt breaking down during packaging.
See recipes that use Greek Yogurt.
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Serving Ideas:
- Spread the cheese in a shallow bowl, create a “well” with a spoon, and fill it with extra-virgin olive oil. Sprinkle with za’atar, sumac, or dried mint and serve with warm pita or crudités.
- Use it as a base for vegetable sandwiches. It pairs particularly well with sliced cucumbers, tomatoes, radishes, and fresh mint leaves.
- Use a dollop on top of shakshuka, spicy chili, or roasted butternut squash soup to balance heat and add creaminess.
- Substitute for sour cream on baked potatoes or smashed crispy potatoes.
- Roll very thick yogurt cheese into small balls (often called labneh korat) and coat them in herbs or chili flakes. These can be tossed into green salads or pasta salads.
- Serve alongside grilled lamb, chicken skewers, or roasted salmon to provide a cooling contrast to charred flavors.
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