Dairy | Vegetarian Low Calorie High Protein

Nonfat Plain Greek Yogurt

Lactobacillus bulgaricus, Streptococcus thermophilus Allergens: Milk
Nonfat Plain Greek Yogurt

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Mediterranean|Middle Eastern|Global
  • Seasonality Year-Round
  • Source Cow's milk

The Forktionary Angle

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Definition

A strained, fermented dairy product made from nonfat milk, characterized by its thick texture, high protein content, and tangy flavor.

Sensory Profile

TasteTangy, Sour, Creamy, Lactic
TextureThick, Smooth, Viscous, Creamy
AromaLactic, Fresh, Slightly Sour
AcidityHigh

Technical Metrics

Nutrition Facts

Per 1 cup (227g)
Calories59 kcal
Total Fat0.4g
Saturated Fat0.2g
Trans Fat0g
Cholesterol5mg
Protein10.2g
Total Carbohydrate3.6g
Dietary Fiber0g
Total Sugars3.6g
Calcium110mg
Iron0mg
Potassium141mg

Chef’s Secret

For a thicker, creamier sauce, temper Greek yogurt with a small amount of hot liquid before adding it to avoid curdling.

Substitutions

Best Match

Plain Regular Yogurt

1:1

Similar flavor, but thinner consistency; may need to strain for thickness.

Sour Cream

1:1

Good for savory applications and dips, higher fat, less tangy.

Buttermilk

1:1

For marinades and baking where acidity and moisture are key, much thinner.

Silken Tofu (blended)

1:1

Dairy-free option for creamy sauces or smoothies, mild flavor, needs acidity.

Buying Guide

Look for live active cultures. Check expiration date and store refrigerated.

Flavor Pairings

Berries granola honey curries marinades dips smoothies baked goods.