What's the difference between Greek yogurt and Turkish yogurt?

December 10, 2025 •

4 min read

While Greek yogurt has become a supermarket staple globally, Turkish yogurt holds a rich culinary history that predates modern commercialization. The primary distinction lies in their preparation: Greek yogurt is heavily strained, while Turkish yogurt can refer to a wider variety, including unstrained and lightly strained types.

Quick Summary

Greek yogurt and Turkish yogurt differ in thickness, tanginess, and culinary application, primarily due to varying levels of straining. Greek yogurt is heavily strained for a thick, high-protein result, while Turkish yogurt encompasses both creamy unstrained and lightly strained varieties, each with distinct uses.

Key Points

Straining Process: Greek yogurt is heavily strained, making it thick and dense; Turkish yogurt can be unstrained or lightly strained for a creamier consistency.
Texture and Taste: Greek yogurt is tangier and thicker, while standard Turkish yogurt is milder and smoother.
Nutritional Content: Greek yogurt has more protein and fewer carbs per serving due to the straining process.
Culinary Uses: Greek yogurt is popular for sweet dishes, dips, and smoothies, while Turkish yogurt is often used in savory sauces, soups, and drinks.
Whey Content: Greek yogurt has most of its whey removed, while standard Turkish yogurt retains more whey, contributing to its texture and flavor.
Variations: The term 'Turkish yogurt' encompasses different types, including the thick süzme yoğurt, which is more similar to Greek yogurt.

Production Differences: Straining is Key

Both Greek and Turkish yogurt begin with the same basic process: heating milk and fermenting it with live bacterial cultures. However, the crucial step that creates their distinct characteristics is straining. Greek yogurt is famously and heavily strained to remove most of the liquid whey. This intensive process removes a significant amount of the moisture, lactose, and carbohydrates, which in turn concentrates the protein. The result is a dense, thick, and tangy product.

In contrast, Turkish yogurt, or yoğurt, can describe a few different forms. The standard, unstrained version is runnier and creamier than its Greek counterpart because it retains most of its whey. However, a very popular Turkish variety, süzme yoğurt, or “strained yogurt,” is also common and is more similar in texture to Greek yogurt but may still be less dense and more creamy depending on the extent of straining. This variety in preparation techniques highlights a key cultural difference in how yogurt is prepared and consumed.

Texture, Taste, and Nutritional Variations

Due to the different preparation methods, Greek and Turkish yogurts have notable differences in texture, taste, and nutritional profile. Greek yogurt's heavy straining results in a very thick, almost cheese-like consistency, and its higher protein concentration gives it a characteristic tangy flavor. Standard Turkish yogurt is smoother and silkier, and its taste is often described as milder and creamier because of the higher whey content.

From a nutritional perspective, the straining process makes Greek yogurt lower in carbohydrates and higher in protein per serving compared to regular yogurt. For example, a serving of low-fat Greek yogurt can have up to double the protein of regular yogurt, which is a major draw for those seeking high-protein snacks. While still a healthy option, unstrained Turkish yogurt will have more carbohydrates and less protein by volume. The fat content varies for both types depending on whether they are made with whole or skim milk.

Culinary Applications: Sweet vs. Savory

The distinct properties of each yogurt make them suitable for different culinary uses.

Uses for Greek Yogurt

Breakfast: A common choice with fruits, granola, and honey.
Smoothies: Adds a thick, creamy texture and a protein boost without watering down the drink.
Desserts: Used as a lower-fat substitute for cream cheese or sour cream in baked goods.
Dips: A staple for thick, tangy dips like tzatziki.

Uses for Turkish Yogurt

Savory Dishes: The milder flavor and creamier texture pair perfectly with savory foods.
Soups and Sauces: Added to hot dishes like soups without curdling, a popular technique in Turkish cuisine.
Meze: Used in appetizers like haydari (garlic and dill yogurt dip).
Drinks: Essential for making ayran, a refreshing, salty yogurt drink popular in Turkey.

A Comparison Table of Greek and Turkish Yogurts


Feature	Greek Yogurt	Turkish Yogurt
Straining	Heavily strained to remove most whey.	Can be unstrained (runnier) or lightly strained (süzme).
Texture	Very thick, dense, and firm.	Ranges from creamy and smooth (unstrained) to semi-thick (strained).
Taste Profile	Tangier and more acidic due to higher protein and lower sugar.	Milder, creamier, and less tangy.
Nutritional Content	Higher in protein, lower in carbs and sugar per serving.	Lower in protein, higher in carbs and sugar (unstrained version).
Best For	Sweet applications, dips, protein-heavy breakfasts.	Savory dishes, soups, sauces, and drinks like ayran.

Finding the Right Yogurt for Your Kitchen

Ultimately, the choice between Greek yogurt and Turkish yogurt comes down to personal preference and intended use. If you need a thick, protein-packed base for a smoothie or a tart dip, Greek yogurt is the clear winner. For rich, creamy sauces, savory meze, or adding a silky texture to soups, the milder, versatile profile of Turkish yogurt is more appropriate. Many international food markets carry a wide range of Turkish yogurts, including the thick süzme variety, allowing you to explore the full spectrum. You can also make your own strained yogurt at home by hanging regular yogurt in a cheesecloth for several hours, which allows you to control the thickness.

Conclusion

While both Greek and Turkish yogurts are delicious and healthy fermented dairy products, the difference between them is more than just geography. The extent of the straining process fundamentally alters their texture, taste, and nutritional makeup. Greek yogurt is defined by its thick, tangy, high-protein nature, a result of significant whey removal. Turkish yogurt, on the other hand, refers to a broader category of yogurts that are often less strained, leading to a creamier, milder product better suited for savory applications. Understanding these differences allows you to choose the perfect yogurt for your next recipe, whether you're making a sweet parfait or a savory Mediterranean dip.

Frequently Asked Questions

Yes, Greek yogurt is essentially regular yogurt that has been strained to remove excess whey and moisture, resulting in a much thicker, higher-protein product.

From a high-protein, low-carb standpoint, Greek yogurt is often considered healthier due to its concentrated protein and reduced carbohydrate content. However, both contain beneficial probiotics, and nutritional value depends on the fat content and added sugars.

It depends on the recipe. For a cold dip like tzatziki, the substitution works well. However, for a creamy, savory sauce or soup where the milder flavor is desired, Greek yogurt's tanginess might be overpowering. For hot dishes, both strained types are often more stable and less likely to curdle.

The Turkish term for strained yogurt is süzme yoğurt. This is the variety most similar in consistency to the Greek yogurt widely sold in Western markets.

Greek yogurt tastes tangier because the straining process concentrates the yogurt solids and lactic acid, while reducing the sugar content from the removed whey. This results in a more pronounced, acidic flavor.

Ayran is a popular, salty yogurt drink in Turkey. It is typically made with unstrained Turkish yogurt, water, and salt.

No, Turkish cuisine features both unstrained yogurt and süzme yoğurt, a thick, strained variety. The unstrained version is used in different dishes than the strained one.