Are Greek yogurt and whole milk yogurt the same? What to know

December 12, 2025 •

4 min read

Yogurt sales in the United States reached approximately $8.5 billion in 2023, showcasing its popularity. Despite this, many consumers still wonder: Are Greek yogurt and whole milk yogurt the same, or is there a crucial difference between them?

Quick Summary

Greek yogurt is strained to remove whey, giving it a thicker texture and higher protein content, while whole milk yogurt's characteristics are determined by its whole milk base.

Key Points

Production Method: Greek yogurt is strained to remove liquid whey, while whole milk yogurt is not, regardless of its fat content.
Texture and Taste: Straining makes Greek yogurt thicker and tangier, whereas unstrained whole milk yogurt is smoother and milder.
Nutritional Differences: Greek yogurt has more protein and fewer carbs than regular yogurt, while regular yogurt has more calcium.
Base Milk: Greek yogurt can be made with whole milk, creating a "whole milk Greek yogurt" that combines the qualities of both types.
Culinary Uses: Greek yogurt's thickness is ideal for dips and baking, while whole milk yogurt's smoother texture is better for smoothies and dressings.
Health Choice: Your best choice depends on your specific nutritional goals, like prioritizing protein, calcium, or fat content.

The Fundamental Difference in Production

At its core, the primary difference between Greek and whole milk yogurt is the manufacturing process. The term "whole milk" describes the type of milk used, while "Greek" refers to a straining technique performed after the milk has been cultured. This distinction is critical for understanding their final characteristics.

How Greek Yogurt is Made

Greek yogurt, also known as strained yogurt, begins the same way as regular yogurt. Fresh milk is heated, then a culture of live bacteria, typically Streptococcus thermophilus and Lactobacillus bulgaricus, is added to ferment the milk. The fermentation process converts the lactose into lactic acid, which thickens the milk and gives it its tangy flavor. The key additional step for Greek yogurt is straining. The yogurt is strained multiple times to remove the liquid whey and lactose. This extra step concentrates the yogurt, resulting in a much thicker, creamier texture and higher protein concentration.

How Whole Milk Yogurt is Made

In contrast, whole milk yogurt's identity comes from its main ingredient: whole milk. The straining process that defines Greek yogurt is optional. After fermentation, the yogurt is left unstrained, retaining more liquid whey, which gives it a smoother, less dense consistency compared to strained varieties. It is important to note that Greek yogurt can also be made with whole milk, resulting in a "whole milk Greek yogurt" that combines the high-fat content of whole milk with the thickness and high protein of the straining process.

A Closer Look at the Nutritional Profiles

The differences in production methods lead to significant variations in the nutritional content of Greek and whole milk yogurt. A comparison of plain, unsweetened versions shows clear distinctions, particularly in fat, protein, and calcium content.

Greek vs. Whole Milk Yogurt Comparison


Feature	Greek Yogurt (Plain, Low-Fat)	Regular Yogurt (Whole Milk, Plain)
Production	Strained to remove whey	Not strained; retains whey
Texture	Thicker, denser, creamier	Smoother, less dense, thinner
Protein Content	Roughly double that of regular yogurt	Lower than Greek yogurt
Carbohydrate Content	Lower due to straining	Higher due to retained lactose
Calcium Content	Lower due to straining	Higher than Greek yogurt
Lactose Content	Less lactose	More lactose
Taste	Tangier, less sweet	Milder, slightly sweeter

How Texture and Taste Affect Culinary Uses

The variations in texture and taste make these yogurts suitable for different culinary applications. Greek yogurt's thickness and tanginess make it an ideal substitute for high-fat ingredients.

Greek Yogurt:
- Dips and Sauces: The thick, dense consistency is perfect for creating dips like tzatziki or as a base for creamy sauces.
- Baking: Adds moisture to baked goods like cakes, muffins, and breads.
- Protein Boost: Use in smoothies or as a topping for fruit and granola to increase protein intake.
Whole Milk Yogurt:
- Smoothies: Its thinner consistency blends seamlessly into smoothies and shakes.
- Dressings and Marinades: Works well as a base for salad dressings and marinades, where a lighter texture is desired.
- Parfaits: The smooth texture layers beautifully with fruits and grains for a simple parfait.

Making the Right Choice for Your Needs

Choosing between Greek and whole milk yogurt depends on your personal preferences and dietary goals. If you are looking for a protein-packed snack to keep you full longer, Greek yogurt is an excellent choice. However, if your priority is a higher calcium intake for bone health, unstrained whole milk yogurt may be better suited. For those with mild lactose intolerance, the lower lactose content of Greek yogurt can also be a deciding factor. The fat content is also a consideration; while Greek yogurt is available in whole milk, reduced-fat, and non-fat varieties, the base milk determines the fat level, and plain whole milk yogurt is generally higher in fat and calories than its low-fat counterpart. For more detailed information on specific products and their nutritional composition, consult resources like the USDA's FoodData Central.

Conclusion: Not Identical, But Both Are Healthy

So, are Greek yogurt and whole milk yogurt the same? Absolutely not. While both can be made with whole milk, the defining difference is the straining process that creates Greek yogurt. This fundamental distinction impacts everything from texture and taste to the nutritional profile. Greek yogurt is thicker, tangier, higher in protein, and lower in carbohydrates, while whole milk yogurt is creamier, milder, and higher in calcium and carbohydrates. Both are healthy, probiotic-rich options, but their unique characteristics make them better suited for different tastes and dietary needs. The right choice depends on whether you prioritize protein concentration or a milder, less-strained texture.

Choose Greek yogurt if... your primary goal is high protein intake, a very thick texture, or a lower carb content.
Choose whole milk yogurt if... you desire a creamier, milder flavor and a higher calcium content. You can also opt for whole milk Greek yogurt for a high-fat, high-protein combination.

Frequently Asked Questions

Yes, Greek yogurt can be made with whole milk, resulting in a product that combines the thickness and higher protein of strained yogurt with the higher fat content of whole milk.

Greek yogurt is significantly higher in protein than regular yogurt because the straining process removes water and concentrates the protein.

Neither is universally 'healthier'; it depends on your dietary needs. Greek yogurt has more protein, but regular yogurt often contains more calcium.

Yes, regular yogurt (including the whole milk variety) typically has more calcium than Greek yogurt because some calcium is lost during the straining process.

The higher protein content in Greek yogurt can promote a feeling of fullness, which may help reduce overall calorie intake and support weight management.

Greek yogurt has a very thick, dense texture due to straining, while whole milk yogurt is creamier and thinner since it retains more liquid whey.

Greek yogurt is often preferred for baking due to its thickness, which can add moisture and structure to baked goods.

Yes, because the straining process removes much of the liquid whey and lactose (a milk sugar), Greek yogurt generally has a lower carbohydrate and sugar content than regular yogurt.