Is Greek yogurt classified as dairy? A Comprehensive Guide

December 5, 2025 •

4 min read

Despite its unique texture and tang, Greek yogurt starts life as milk, placing it firmly in the dairy category. This is crucial information for anyone with a dairy allergy, lactose intolerance, or those simply wondering, "Is Greek yogurt classified as dairy?"

Quick Summary

Greek yogurt is a fermented dairy product made from milk and live cultures. Its characteristic thick texture comes from straining, which reduces lactose, but does not remove its dairy origins.

Key Points

Dairy Product: Greek yogurt is a dairy product because it is made from fermented milk and bacterial cultures.
Straining Process: What makes Greek yogurt unique is the straining process, which removes liquid whey and makes it thicker and higher in protein.
Lower Lactose: The straining process also reduces the lactose content, which can make it easier to digest for some individuals with mild lactose intolerance.
Not Lactose-Free: Unless explicitly labeled otherwise, Greek yogurt is not lactose-free and should be avoided by those with a severe milk protein allergy.
Dairy-Free Alternatives: Excellent non-dairy substitutes, including soy, coconut, almond, and cashew yogurts, exist for those who avoid dairy.
Nutritional Differences: Greek yogurt has more protein and less sugar than regular yogurt, while regular yogurt often has more calcium.

The Dairy Foundation: Why Greek Yogurt is Milk-Based

Greek yogurt is definitively a dairy product, sharing the same fundamental origin as milk, cheese, and butter. The initial steps for making both regular and Greek yogurt are the same: fresh milk is combined with bacterial cultures, including Streptococcus thermophilus and Lactobacillus bulgaricus, to ferment. This fermentation process is where the bacteria consume lactose, the naturally occurring sugar in milk, and convert it into lactic acid, which gives yogurt its characteristic tangy flavor and causes the milk to thicken. The type of milk used, which can be whole, low-fat, or non-fat, will determine the final product's fat and calorie content.

The Straining Process: A Key Difference

What distinguishes Greek yogurt from its regular counterpart is an additional, critical step: straining. After the milk has fermented, regular yogurt is ready to be chilled and packaged. For Greek yogurt, however, the yogurt is strained to remove most of the liquid whey.

This straining process has several important consequences for the final product:

Thicker Consistency: Removing the whey concentrates the yogurt solids, resulting in the incredibly thick, creamy texture Greek yogurt is known for.
Higher Protein: The straining concentrates the protein, giving Greek yogurt almost double the protein per serving compared to regular yogurt.
Lower Lactose and Sugar: Since much of the lactose is carried away with the strained liquid whey, the final product has a significantly lower lactose content.

For the final product to be called Greek yogurt, it must undergo this straining process. Some manufacturers, however, add thickeners like gelatin or milk protein concentrate to achieve a similar texture, labeling their product as "Greek-style" yogurt instead. These products may have a different nutritional profile than true strained Greek yogurt.

Is Greek Yogurt Suitable for Lactose Intolerance?

While Greek yogurt is not lactose-free, many individuals with lactose intolerance can tolerate it better than other dairy products. This is due to two factors: the straining process and the live cultures. The straining process removes a substantial amount of lactose, and the live active cultures in the yogurt help pre-digest the remaining lactose. This makes it more easily digestible for those with mild to moderate lactose sensitivity. For individuals with severe intolerance or a milk protein allergy, however, it is still not a suitable option. For them, there are specific, certified lactose-free versions of Greek yogurt available, which are made using lactase enzymes to break down all the lactose.

Greek Yogurt vs. Regular Yogurt: A Nutritional Comparison

The different production methods result in some key nutritional differences between Greek and regular yogurt. The following table highlights some of the main distinctions based on a standard serving size.


Feature	Greek Yogurt	Regular Yogurt
Protein	Significantly higher (approx. 15-20g per 170g serving)	Lower (approx. 8-10g per 170g serving)
Texture	Thicker, creamier, denser	Smoother, less dense, sometimes runnier
Lactose	Lower due to straining	Higher, as it is not strained
Carbohydrates	Lower (approx. 5-10g per 170g serving)	Higher (approx. 10-15g per 170g serving)
Calcium	Often lower, as some is removed with the whey	Higher, as the whey is not removed
Flavor	More tangy and robust	Milder and sometimes sweeter

Exploring Dairy-Free Alternatives to Greek Yogurt

For those who must avoid dairy entirely due to allergies, vegan diets, or severe lactose intolerance, there are many excellent non-dairy alternatives that mimic the texture and culinary uses of Greek yogurt. These products are typically plant-based and come in a variety of options:

Soy Yogurt: Often a top choice for its high protein content, which is comparable to that of dairy yogurt.
Coconut Yogurt: Valued for its rich, creamy texture and often made into a thick, Greek-style consistency.
Almond Yogurt: A lighter alternative, available in both regular and thicker varieties.
Cashew Yogurt: Can be made into a very dense, creamy product, ideal for spreads and dips.
Oat Yogurt: A growing category that provides a smooth, mild flavor.

Conclusion: The Definitive Answer

So, is Greek yogurt classified as dairy? Yes, it is. The production process begins with milk, which is undeniably a dairy product. The distinction comes not from its origin, but from the straining process, which affects its texture, nutritional profile, and lactose content. While it may be more digestible for some with lactose intolerance, it remains a milk-based food. Understanding its classification is key to making informed dietary choices, especially for those with allergies or specific dietary needs. For those seeking non-dairy options, a wide range of plant-based alternatives are readily available to enjoy. For more information on food classification and nutritional facts, check out the resources from the U.S. Dairy website.

Frequently Asked Questions

Greek yogurt is classified as dairy because it is made from milk, which is a dairy product. The straining process simply removes some of the liquid whey, concentrating the milk solids, but it does not change its fundamental dairy origin.

For many people with mild lactose intolerance, Greek yogurt is tolerable because the straining process and active cultures significantly reduce the lactose content. However, those with severe intolerance should be cautious or seek certified lactose-free versions.

True Greek yogurt is made by straining fermented yogurt to naturally thicken it. Greek-style yogurt, on the other hand, is thickened with additives like milk protein concentrate, gelatin, or starches and may not be strained.

Yes, many plant-based alternatives are available that mimic the thick consistency of Greek yogurt, including those made from soy, coconut, cashew, and almond milk.

Yes, Greek yogurt has nearly twice the amount of protein as regular yogurt per serving. The straining process removes much of the liquid whey, which concentrates the protein content.

Yes, like regular yogurt, Greek yogurt contains live and active cultures, or probiotics, which are beneficial bacteria that aid digestion and promote gut health.

Yes, but be mindful of the difference in consistency. Greek yogurt is much thicker, so you may need to thin it with a bit of water or milk for recipes that require a runnier texture. For dips and sauces, the thickness is often preferred.