Greek Yogurt

Strained yogurt: 245 g per cup — dramatically denser than regular yogurt, and the swap that breaks volume recipes.

1 cup

245 g

Regular yogurt

245 g/cup too — but 60% more water

Swap

Greek replaces sour cream 1:1 by weight

Fat levels

0%, 2%, 5% — same density

Baking use

buttermilk substitute with milk

Storage

1–2 weeks sealed

About Greek Yogurt

Greek and regular yogurt fill a cup to nearly identical weights — the difference is that Greek removed the whey (water), so the same 245 g carries double the solids. Volume-swapping Greek into recipes written for regular yogurt over-delivers tang and thickness; weight-swapping with added water (2 tbsp per ½ cup) preserves the recipe. Its sour-cream replacement runs 1:1 by weight, honestly.