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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, it typically stays fresh for 7 to 10 days if kept refrigerated and sealed.
Freezing is not recommended for eating plain as the texture becomes grainy and watery, though it can be used in smoothies after freezing.
Greek yogurt is strained to remove liquid whey, resulting in a thicker consistency and higher protein concentration.
Full-fat yogurt is more satiating and often contains less added sugar than low-fat versions, though it is higher in calories.
Sour cream, Icelandic skyr, or thick labneh are the best substitutes for texture and tang.
Look for visible mold, a sharp sour or yeasty smell, or an unusually large amount of liquid separation (though a little whey is normal).
Many people with mild lactose intolerance tolerate Greek yogurt well because the straining process removes much of the lactose-rich whey.
Yes, it adds moisture and a slight tang to cakes, muffins, and breads, often acting as a substitute for butter or oil.
Full-fat Greek Yogurt is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
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