Plain Yoghurt Substitutes

Out of plain yoghurt? These are the swaps that actually work, with conversion ratios for any recipe size and notes on how each one changes the result.

Need to convert plain yoghurt between cups, grams, or ounces first? Open the plain yoghurt converter.

What to use instead of plain yoghurt

  • Greek Yoghurt

    Ingredient swap

    1 cup plain yoghurt = 1 cup Greek yoghurt (1:1 by volume)

    Greek yoghurt is strained, so it is thicker, higher in protein, and barely heavier (260 g vs 258 g per cup). Swap straight into cakes and quick breads; for dressings, marinades, or anything pourable, thin it with a splash of milk to match plain yoghurt's looser texture.

    See greek yoghurt substitutes →

  • Sour Cream

    Ingredient swap

    1 cup plain yoghurt = 1 cup sour cream (1:1 by volume)

    Sour cream is cultured cream with more fat, so it bakes richer and tastes milder than yoghurt's sharper tang. They weigh almost the same (250 g vs 258 g per cup), so swap 1:1 in cakes, dips, and dressings for a denser, creamier result.

    See sour cream substitutes →

  • Buttermilk

    Ingredient swap

    1 cup plain yoghurt = 1 cup buttermilk (thin yoghurt with 2–3 tbsp milk to match)

    Buttermilk brings the same lactic tang and activates baking soda the same way, but it is thinner and pourable (255 g vs 258 g per cup). Best in pancakes, scones, and quick breads; reduce other liquid slightly or stir milk into the yoghurt to match its texture.

    See buttermilk substitutes →

Frequently Asked Questions

What can I substitute for plain yoghurt?
There are 3 workable substitutes for plain yoghurt, depending on what you have on hand and which property of plain yoghurt matters most for your recipe. The closest swap is usually 1 cup plain yoghurt = 1 cup Greek yoghurt (1:1 by volume). Each option below lists the conversion ratio for any recipe size, plus notes on how the swap changes the texture, flavour, rise, or browning.
Will substituting plain yoghurt change how my recipe turns out?
Yes, every swap trades one property for another: fat content, moisture, acidity, or protein. The notes on each substitute describe what changes in texture, flavour, rise, or browning, so you can choose the swap that matters least for your recipe. Open the plain yoghurt converter
How do I measure plain yoghurt accurately?
Weighing in grams is more reliable than scooping cups, especially when a substitute has a different density from what the recipe expects. The plain yoghurt converter on this site converts between cups, grams, ounces, tablespoons, and teaspoons, so you can scale a recipe up or down without losing the ratio. Open the plain yoghurt converter

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