Is Greek Yogurt Made With Whey? The Definitive Answer

January 12, 2026 •

4 min read

Greek yogurt's signature thick, creamy texture and high protein content come from a deliberate process that removes most of the liquid, or whey, from regular yogurt. It is therefore not made with whey, but rather, is a product created by removing it.

Quick Summary

Greek yogurt is made by straining regular yogurt to remove the majority of its liquid whey, resulting in a thicker, higher-protein product. This contrasts with regular yogurt, which retains most of its whey, and other "Greek-style" products that may use thickeners instead of straining.

Key Points

Not made with whey: Greek yogurt is not made with whey, but rather by straining regular yogurt to remove most of the watery whey liquid.
Straining removes whey: The dense, thick texture and high protein content are achieved by physically removing the excess whey.
Whey removal increases protein density: The straining process concentrates the milk solids, resulting in significantly higher protein per serving.
Lower in lactose: Since some lactose is strained out with the whey, Greek yogurt contains less milk sugar than regular yogurt.
'Greek-style' may use thickeners: Some products labeled 'Greek-style' use additives to achieve a thick texture without the traditional straining process.
Whey has many uses: The liquid acid whey byproduct is valuable and can be used in baking, smoothies, animal feed, or converted to electricity.

The Fundamental Difference: Straining vs. Unstrained

To understand whether is Greek yogurt made with whey, one must first grasp the core difference in how it's produced compared to regular yogurt. Both start from the same base ingredients: milk and live bacterial cultures. The key divergence occurs after the milk is fermented and cultured into yogurt.

Regular yogurt is simply fermented milk, containing all the resulting whey and milk solids. This gives it a thinner, more liquid consistency. Greek yogurt, by contrast, is a 'strained' yogurt. During its production, the yogurt is strained, traditionally through cloth bags or, in modern factories, using centrifuges or ultrafiltration. This process removes the watery whey, leaving behind the thicker, more concentrated yogurt. This is why Greek yogurt requires significantly more milk to produce the same quantity, making it denser in protein and calories.

What is Whey and Why is it Removed?

Whey is the liquid byproduct created during cheesemaking and yogurt production. It is primarily composed of water, lactose, and certain types of protein, along with vitamins and minerals. The whey removed from Greek yogurt is specifically 'acid whey' due to the type of fermentation used. The removal of this whey serves several purposes:

Concentrates Protein: Because the straining process removes a large portion of the liquid, the remaining Greek yogurt has a much higher concentration of casein protein than regular yogurt.
Achieves Thick Texture: The physical removal of the liquid is what gives Greek yogurt its signature thick and creamy consistency.
Reduces Lactose: By straining out the whey, Greek yogurt also has less lactose, the sugar found in milk, which makes it a suitable option for those with mild lactose sensitivity.

The Traditional Method vs. "Greek-Style" Yogurt

It's important to distinguish between authentically strained Greek yogurt and products labeled "Greek-style". The former achieves its thickness through the mechanical removal of whey, while the latter can use shortcuts to imitate the texture. Some manufacturers add thickeners like pectin, locust bean gum, or starches, or add milk protein concentrates to regular yogurt to boost the protein content and create a thicker product. These products bypass the labor-intensive straining process, but may lack the true tangy flavor and nutritional profile of traditionally strained Greek yogurt.

Uses for the Leftover Whey

The vast quantities of acid whey produced by commercial Greek yogurt manufacturers were once considered a waste problem. However, innovative uses have been developed to transform this valuable byproduct:

Animal Feed: Many dairy companies sell the acid whey to farmers, who mix it with animal feed.
Fertilizer: The nutrients in acid whey, like nitrogen and potassium, make it a useful fertilizer for agricultural fields.
Protein Powders and Supplements: While most whey protein powder is made from 'sweet whey' (a byproduct of cheese), advancements in technology are allowing some companies to explore protein extraction from acid whey.
Anaerobic Digestion: Some facilities use the acid whey to produce methane, which can then be used to generate electricity.
Cooking and Baking: For home yogurt makers, leftover whey is a versatile ingredient. It can be used in marinades, smoothies, baking (as a substitute for buttermilk), and even to ferment vegetables.

Comparison: Greek Yogurt vs. Regular Yogurt


Feature	Greek Yogurt	Regular Yogurt
Production Process	Strained to remove whey.	Unstrained, retains all whey.
Texture	Very thick, creamy, and dense.	Thinner, more liquid consistency.
Protein Content	Higher; concentrating the milk solids boosts protein levels significantly.	Lower; protein levels are not concentrated.
Lactose/Sugar	Lower; straining removes some lactose.	Higher; retains more natural milk sugar.
Taste	More tangy or sour due to concentrated flavor and less sugar.	Milder and often sweeter.
Calcium Content	Often lower than regular yogurt, as some calcium is lost with the whey.	Higher; retains more of the milk's original calcium content.

The Takeaway on Whey and Greek Yogurt

Ultimately, the relationship between Greek yogurt and whey is one of removal, not inclusion. Greek yogurt is defined by the process of having its whey strained out, which is exactly why it has its distinct characteristics. The answer to the question "is Greek yogurt made with whey?" is no, it's made by removing it. This straining process is what delivers the dense texture and concentrated protein that consumers seek.

Consumers should be mindful of product labels, as "Greek-style" yogurt may use artificial thickeners rather than the traditional straining method. Knowing this distinction allows one to make a more informed choice based on their nutritional goals and taste preferences. The byproduct, acid whey, which is removed during the process, is also finding new purpose in various industries, from agriculture to energy production. For the home cook, it represents a versatile ingredient to be repurposed, not discarded. The next time you enjoy a bowl of thick Greek yogurt, you'll know that the creamy consistency is a direct result of the whey being left behind.

Frequently Asked Questions

Yes, Greek yogurt still contains a small amount of whey, as it is impossible to strain out 100% of the liquid. However, the majority is removed during the straining process, which is the key distinction from regular yogurt.

That liquid is whey that has naturally separated from the yogurt's milk solids over time. It is perfectly safe and nutritious to stir back in before eating.

Greek yogurt and whey protein powder serve different purposes. Greek yogurt is a whole food that is digested more slowly, while whey protein powder is a concentrated supplement with faster absorption. One isn't inherently better, it depends on your specific nutritional goals.

The acid whey from Greek yogurt has several uses. It can be sold to farmers for use in animal feed or as a field fertilizer. Some is also repurposed into products or processed to create methane for energy production.

Yes, leftover acid whey is a versatile ingredient. You can use it as a starter culture for another batch of yogurt, as a substitute for buttermilk in baking, or as a liquid base for smoothies.

No, straining primarily removes water and lactose. The process concentrates the milk solids, which is why Greek yogurt is so much higher in protein. However, some nutrients like calcium are partially lost with the whey.

Greek yogurt's thickness is a direct result of the straining process, which removes most of the liquid whey. This concentrates the remaining milk solids, including casein protein, which forms the dense, creamy texture.