Which Yogurt is Called Greek Yogurt? The Complete Guide

December 7, 2025 •

3 min read

Greek yogurt has captured nearly half of the U.S. yogurt market since 2007, a testament to its surging popularity. Despite its widespread availability, many people still wonder what distinguishes it from regular yogurt. The key lies in its unique production method, which removes a significant amount of whey to achieve a denser, creamier product.

Quick Summary

Greek yogurt is primarily a strained yogurt, made by removing liquid whey, which results in a thicker, higher-protein product than regular yogurt. The term is often used interchangeably with "strained yogurt," but can be misleading as some brands labeled "Greek-style" use thickeners rather than the traditional straining method.

Key Points

Straining is Key: Greek yogurt is defined by the process of straining to remove liquid whey, which regular yogurt skips or does minimally.
Texture and Flavor: This straining gives Greek yogurt its characteristic thick, dense texture and tangier flavor.
High in Protein: Due to the concentration of milk solids, Greek yogurt has significantly more protein per serving than regular yogurt.
Check for Additives: Be aware of products labeled "Greek-style," which may use thickeners like gelatin instead of the traditional straining process.
Culinary Versatility: The thick consistency of strained Greek yogurt makes it an excellent, versatile ingredient for both sweet and savory recipes.
Nutritional Differences: Greek yogurt is generally lower in sugar and lactose but contains more calcium than regular yogurt.

Understanding the Straining Process

The fundamental difference between Greek yogurt and regular yogurt comes down to one crucial step: straining. Both types of yogurt begin with the same basic ingredients—milk and live bacterial cultures—that are fermented to convert lactose into lactic acid. However, after fermentation, Greek yogurt is strained, typically through a cloth or sieve, to remove the majority of the liquid whey. This process gives Greek yogurt its signature thick, creamy consistency and tangy flavor. It also concentrates the milk solids, resulting in a product with a higher protein content and lower lactose content per serving.

The Impact of Straining on Nutrition and Texture

Because more milk is required to produce a single cup of Greek yogurt, its nutritional profile differs significantly from that of regular yogurt. A typical 6-ounce serving of Greek yogurt can have up to twice the amount of protein as a similar serving of regular yogurt. This high protein content promotes satiety and makes it a favorite among athletes and those looking to manage their weight. The straining process also removes some of the natural milk sugar (lactose), making it a potentially better option for individuals with mild lactose sensitivity.

Greek vs. Greek-Style: A Tale of Two Yogurts

Not all products labeled with the word "Greek" are created equal. This is where the distinction between true Greek yogurt and "Greek-style" yogurt becomes critical. In many regions, the term "Greek yogurt" is not legally regulated by production origin.

Traditional Straining: True Greek yogurt, and many reputable brands marketed as Greek yogurt, achieve their thick texture by traditionally straining the yogurt to remove whey.
Added Thickeners: "Greek-style" yogurt, on the other hand, often mimics the texture of its strained counterpart by adding thickeners like gelatin, cornstarch, or pectin. These products generally have a lower protein content and a milder flavor than traditionally strained yogurt.

It is always wise to check the ingredient list to ensure you are getting a product that aligns with your nutritional goals. A longer list of ingredients, especially those containing added thickeners, is a clear sign that you are looking at a "Greek-style" product.

The Versatility of Strained Yogurt

Beyond its nutritional advantages, the thick texture of strained Greek yogurt makes it incredibly versatile in the kitchen. Its ability to hold up better under heat makes it an excellent substitute for ingredients like sour cream, mayonnaise, or buttermilk in many recipes.

Savory Applications: It is a core ingredient in classic Mediterranean dips like tzatziki and can be used to create creamy sauces for grilled meats or dressings for salads.
Sweet Applications: It forms a hearty base for breakfast parfaits, smoothies, or can be topped with honey and nuts for a satisfying dessert.
Baking: Greek yogurt can also add moisture and richness to baked goods like muffins and cakes.

Comparison Table: Greek Yogurt vs. Regular Yogurt


Feature	Greek Yogurt	Regular Yogurt
Production Method	Strained to remove liquid whey	Not strained, or strained minimally
Texture	Thick, dense, and creamy	Thinner and more liquid
Taste	Tangier and more robust	Milder, with less tartness
Protein Content	Higher (concentrated)	Lower (less concentrated)
Lactose Content	Lower (some removed with whey)	Higher
Use in Cooking	Excellent for dips, sauces, and baking	Better for smoothies, marinades, and dressings
Ingredients	Usually just milk and cultures; some "Greek-style" have thickeners	Milk and cultures, often with stabilizers or added sugars

Conclusion: Decoding the Yogurt Aisle

Ultimately, the yogurt referred to as Greek yogurt is defined by its straining process, which concentrates it into a thicker, tangier, and more protein-dense product than its regular counterpart. While the name can sometimes be misleading due to the presence of "Greek-style" options, a quick check of the ingredient label will reveal if you're getting a genuinely strained product or one with added thickeners. Knowing this distinction allows consumers to make an informed choice based on their nutritional needs and culinary preferences, whether they want a protein-packed snack or a versatile cooking ingredient. The rising demand for this high-protein dairy option shows no signs of slowing down.

Frequently Asked Questions

The main difference is the straining process. Greek yogurt is strained to remove most of the liquid whey, resulting in a thicker, creamier product with a higher protein content. Regular yogurt is not strained to the same extent.

Not necessarily. While authentic Greek yogurt is strained, some products labeled "Greek-style" achieve a similar thick texture by adding thickeners and stabilizers, rather than undergoing the traditional straining process.

The straining process removes liquid whey while leaving the milk solids behind. This concentrates the protein, resulting in a higher protein content in the final product.

Check the ingredient list. True strained yogurt will typically only list milk and live cultures. A product labeled "Greek-style" with a list of additives like gelatin, pectin, or starches indicates it was not traditionally strained.

It can be. The straining process removes some of the lactose along with the whey, making Greek yogurt naturally lower in lactose than regular yogurt. This can make it easier for people with mild lactose sensitivity to digest.

Yes, you can make Greek yogurt at home by straining regular plain yogurt. You can use a cheesecloth-lined sieve placed over a bowl and refrigerate it for several hours to allow the whey to drain, with longer straining times yielding thicker yogurt.

Due to its thick consistency, Greek yogurt is excellent for creamy dips (like tzatziki), sauces, and as a substitute for sour cream or mayonnaise. Regular yogurt is thinner and better suited for dressings, marinades, or smoothies.

Generally, yes. Because it requires a larger volume of milk to produce a smaller amount of finished yogurt, the production cost is higher, which is reflected in the retail price.