Plain yogurt and plain Greek yogurt can be versatile power house ingredients to keep on hand. Not only can you boost protein and calcium, but you can invest in an ingredient that do many different, delicious things. Here’s what to do with plain yogurt.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
You know those interviews with celebrities when they ask what’s always in your fridge? Well, if I were a celebrity (which I’m not) and I was asked this question, my answer would always include:
plain yogurt
… specifically plain Greek yogurt
This is an odd answer, I know, especially since I was raised on Yoplait, usually lemon or cherry. But, desperate times, ie paying off debt, can prompt one to do wild and crazy things.
For some that might mean selling body parts, for me that means buying plain yogurt.
All jokes aside, plain yogurt has a lot of things going for it, making it one of the most versatile budget grocery items you can stock in your kitchen. Not only is plain Greek yogurt rich in calcium and protein, it’s also a great pantry staple that you can use in dozens of ways.
Why Buy Plain Yogurt
Why buy plain yogurt instead of flavored varieties?
It’s versatile. Why buy a food that can serve just one purpose when you can buy another that can be used for many different things? Since it’s unflavored, you can choose to make your yogurt sweet or savory in any flavor you like.
It’s a great substitution. You can swap in plain yogurt or plain Greek yogurt for a number of other ingredients, such as mayonnaise or sour cream.
It’s cheaper. As a way to save money, a large tub of plain yogurt is a sure bargain over many flavored yogurt cups. You can also make plain yogurt yourself!
Ways to Use Plain Yogurt
There are so many ways to use plain yogurt. It truly is a versatile ingredient worthy of your grocery money. Why buy unitaskers when you can buy one ingredient that does lots of things?
Use plain yogurt…
As Breakfast
You can enjoy a low fat breakfast or snack when you add jam, maple syrup, sugar, or honey to your yogurt. My older children were slow to catch on at first, but the younger ones were totally on board from the start. In fact, they love it with maple syrup to taste as does my husband. He makes it a regular lunch or afternoon snack.
I love to make parfaits with berries and granola or top it with meusli and fruit. Plain yogurt brings the prots to my Protein Overnight Oats.
As a Main Dish
Yogurt is an affordable protein that you can make the star of the show, playing center role in a bowl meal.
If you’re not in the mood for sweet food, you can prepare a savory yogurt bowl. My friend Andrea tops her Greek Yogurt Bowl with veggies, chick peas, mint, and pine nuts. Yum!
As a Baking Ingredient
My family loves baked goods; I love to sneak extra protein into their muffins and cakes. Adding plain greek yogurt in place of some of the milk or other liquid in your baking recipes adds a tenderness as well as that boost of protein.
I particularly like to use it in my Homemade Muffins and for doctoring up a cake mix in my Lemon Cupcakes. Yogurt is commonly used in Naan to add tenderness to the flatbread.
Run out of buttermilk? Use plain yogurt thinned with milk as a perfect baking substitution.
As a Mayo Substitute
While the yogurt taste may take a bit of getting used to, substituting all or part of the mayonnaise in your favorite chicken salad recipe can be a way to reduce the fat content as well as increase the protein.
I’ve done this when making deviled eggs and been really pleased with the results. And a fish dinner isn’t the same without my Greek Yogurt Tartar Sauce.
I used this substitution strategy when I was developing the recipe for my Greek Yogurt Salad Dressing. Mixed with lemon juice, herbs, and spices, it’s one of my favorite recipes using yogurt. It tastes so fresh on a salad!
As a Substitute for Sour Cream
Greek yogurt has a similar taste to sour cream with more protein and less fat. While the fat free Greek yogurt is much more sour than sour cream, the full fat versions are a closer approximation.
When a recipe calls for sour cream, use full fat Greek yogurt instead! Use it to top your favorite dishes, like baked potatoes or enchiladas.
I love using Fage 5% plain Greek yogurt in my Instant Pot Mac and Cheese. It takes the place of traditional sour cream in my recipe for classic Lemon Blueberry Cookies.
As a Way to Enrichen Sauces
Plain yogurt adds a bit of acid as well as creaminess to sauces. When you use plain Greek yogurt, you’re also boosting the protein.
Yogurt is a common ingredient in Indian-style recipes. My Veggie Curry is really delicious with plain Greek yogurt stirred in. Swap out the cream for yogurt in Chicken Tikka Masala.
As a Meat Marinade
Buttermilk has long been an excellent marinade for fried chicken. The lactic acid breaks down the fibers making the meat more tender and the thickness helps the coating stick — both characteristics of plain yogurt as well.
Plain yogurt is a cultured cousin of buttermilk, making it a great option to include in marinades for chicken and meat, especially your fried chicken.
It’s delicious in Tandoori Chicken while I use both in my Grilled Chicken Marinade.
Pro-tip: Plain yogurt is a fantastic substitute for buttermilk in many recipes, not just marinades. Often, the two dairy products have the same texture, but if your yogurt is thick, thin it with milk and then substitute for buttermilk.
In Smoothies and Frozen Yogurt
Plain yogurt is a great addition to your smoothie bar or freezer smoothies. You can also add it to popsicles, sweetened to taste.
You can make your own frozen yogurt, diluting plain yogurt with cream and sweetening it to taste.
Note: adding sugar will help the texture of the frozen product.
Tips for Buying Plain Yogurt & Saving Money
Clearly, plain yogurt has a lot going for it. While the costs have doubled over the last ten years, it’s still a mainstay protein to stock. Keep these thoughts in mind as you work to add plain yogurt to your regular grocery shopping.
- Plain yogurt and plain Greek yogurt vary greatly in taste and texture. The same applies to fat content. Try a few different varieties until you find one you like. I am partial to Fage, though the Kirkland brand is a more affordable option if you don’t mind its more tart flavor and slightly thinner texture.
- In your taste-testing phase, consider buying single-serve cups instead of large tubs. While the large tubs are more affordable per unit, that’s also a lot to use up. Find the brand you really love, then load up on large tubs.
- Watch for sales and clearance. This is the best time to buy yogurt. Keep in mind yogurt is generally good for several days past its “best by date”, especially if it hasn’t been opened. Consult the USDA info on food safety dates.
- Remember you can freeze yogurt if you have too much to use in the next week or two. It may experience slight texture changes for fresh eating, but is perfectly fine to use in baking.
- Consider making your own yogurt! If you have an inexpensive source of milk, you may be able to save money doing this. I am partial to the heating pad method of making yogurt.
Recipes that Use Plain Yogurt
Tell us what you think!
We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.
This post was originally published on July 19, 2010. It has been updated for content and clarity.
Monica
You should read The Schwarzbein Principle written by a doctor who has done lots of research on diabetic patients. It completely changed the way I looked at fats!
Alex Hall
I still have a hard time with plain yogurt, as do my kids, but I think it’s mainly due to what we are used to – sugared yogurt! As for the fat, I know that with milk, the fat makes it easier to digest and makes it so you absorb more of the vitamins (that are fat soluble). I’m not sure if the same is true for yogurt, as it usually has the live cultures that aid in digestion.
Mikki
I just finished licking the inside of my Vanilla yogurt container!! LOL!
Seriously! Yogurt has become my go to snack. Some chocolate chips, some walnuts.. and I’m a happy girl!
Great post!
Jennie
About Full Fat Items – not just yogurt! Add this to your bookin it list! I know you would like it
Eat Fat, Lose Fat
by Dr. Mary Enig and Sally Fallon
Liz
I agree with Jennie. Eat full fat. I stopped doing low-fat/no-fat a year ago.
teresa
i use the all natural nonfat plain yogurt and add about 2 T of fruit (mashed banana, fresh pears or cooked cinnamon apples) to lightly sweeten a portion of yogurt. i mix this in with fiber one cereal and top with frozen blueberries. add a cup of coffee and it’s my favorite breakfast. yum.
mary
We are making the transition to full fat dairy and it is a bit daunting. After hearing my whole life that fat makes you fat, it is hard to wrap my head around the fact that it is healthier for me. But I must say, the whole milk plain yogurt tastes much better than the fat-free. It is creamier and smoother. Not at boingy tasting. I make my own using a good quality whole milk yogurt and some yummy non-homogenized whole milk. Even with the cost of the milk ( about $5 a gallon) it is a bargain to make my own.
We use the yogurt in smoothies, just to eat, or even as a remedy for umm… feminine yeast problems.
My favorite way to enjoy the homemade plain yogurt is in a bowl, topped with my homemade coconut granola. The granola is sweet, just enough, and it balances out the tanginess of the yogurt perfectly without making it sicky sweet. Let me know if you would like the recipe….
Liz
I, too, was scared to go full fat because all the food authorities say otherwise, and that’s all I knew. I made the switch a year ago, and I have been happy with that move.
TSandy
We went back full fat about three years ago on the advice of a weight loss specialist. Fat helps signal satiety in the brain and when you eat higher full fat food you eat less. Most of the lower fat food items have extra sugar in order to do the same thing.
jan
over 30 years ago (back in the day) we lived in a co-op and made our own yogurt. Plain mixed with jam can be wonderful. I bet it could be nice paired with homemade apple butter.
I noticed that the Yoplait cobbler and shortcake flavors are basically vanilla yogurt with some fruit. (hey, I can do that, and crumble in some muffin to give the cobbler/cake rif that’s ignored by yoplait)
Meg
I second making yougurt. I actually do it in my crockpot and it is super easy and super inexpensive. It is also really yummy!
If you google “make yogurt in a crockpot” you should be able to find the directions.
DarcyLee
I just bought some full fat plain yogurt and the only ingredient is milk compared to the fat free version with a whole list of ingredients. I’m all about simplifying my food and making it with the least amount of added ingredients as possible. The full fat version tastes better, too.
Trixie
I love plain yogurt too! I prefer the greek because it’s nice and thick. My favorite way to eat it is to spoon some in a dish and add 1/2 of berries and a 1/4 cup of granola or some kind of grain cereal. I’ve also had very good luck in cooking with it.
Emily
Foodrenegade.com has a lot of great info on why saturated fat isn’t bad for you! Here’s one post to get you started: http://www.foodrenegade.com/does-saturated-fat-cause-heart-disease/
Anne
So true! I buy the small cups of plain yogurt and make more yogurt with them. (1 6oz cup of yogurt, 2 cups milk, heat the milk, mix in the yogurt and place in yogurt machine. I get 6 ind. cups of yogurt, and can use one of them to make the next batch and reduce the cost even further.) Unfortunately, my DH hates “real” yogurt, but he has to eat it every day b/c of his digestive system, so I still buy him the individually packaged not-really-. One of these days, though, I’ll convert him;). In the meantime, I use my plain yogurt in cooking and baking, which he doesn’t mind. I also use it as a base for tuna/chicken/’egg salad.
Shelah
Have you ever drained your plain yogurt to get it to a thicker consistency?….makes it even more like sour cream.
COleen
We love plain yogurt… it is great in cucumber salad and the like. We also experiment with the Greek yogurt and the Australian yogurt…so different yet perfect in different recipes! It amazes us the amount of shelf space that is taken up by the yogurt cups in the stores and one usually has to search out the plain ones.
Kelly Hassenzahl
I have been told that making your own homemade yogurt is both economical and easy as well as healthier. Does anyone else have experience with this. I’d love to try it, but I’ve been a bit chicken to just jump into it. Thanks!
Kristen@TheFrugalGirl
I make my own yogurt every week, actually! My recipe is here: http://www.thefrugalgirl.com/2009/10/how-to-make-homemade-yogurt-2/
It’s super simple and doesn’t require any weird contraptions or equipment.
Nancy
I make my own yogurt in the crock pot all the time. It’s super easy and inexpensive. Check out instructions on the internet. Here’s how I do it and I’ve never had a failure:
Ingredients: 1/2 gallon milk (2% works) and 1/2 cup plain unflavored yogurt with live active cultures. (Then save a half cup of homemade yogurt for the starter next time.)
1. Warm the milk crock pot on low for 2 hours and 30 minutes
2. Turn off the crock pot, unplug it, and let it sit for 3 hours
3. Add the half cup of yogurt to the warm milk. Mix together thoroughly with a whisk.
4. Put the lid back on crock pot and wrap the crock pot with a large beach towel or blanket. MAKE SURE THE POT IS UNPLUGGED.
5. Let stand for 8-12 hours.
Voila, yogurt.
TSandy
I make yogurt every week in my crockpot. If you are on a budget or want healthier food to feed your family making your own yogurt is the way to go.
1. I heat my milk for 3.5 hours (I know from experience that it takes my crockpot this long for the milk to reach 180 degrees and hold for 30 minutes.) This helps the yogurt thicken without adding powdered milk or other thickeners.
2. Add any sugar or sweetener you want to use
3. Pour milk into bowl and with ice water bath reduce temperature to 112-114 degrees (I put the lid back on my crockpot and stick the crock in the oven to keep it warm).
4. I temper in one container of Fage greek yogurt as starter in a separate small bowl gradually adding about two cups of the warm milk. MAKE SURE YOU KEEP THIS SMOOTH AND CREAMY OR YOU WILL HAVE LUMPS IN YOUR YOGURT. I pour the tempered yogurt/milk mixture back into the milk and stir.
5. Pour milk/yogurt mixture back into the warm crock. Put lid on and stick crock in the oven. I warm the oven just until it reaches 115 degrees which is about 3 minutes. Turn it off. Set timer for 4 hours. (We like sweet creamy yogurt thus the shorter incubation period. If you like it tangier then increase your incubation time to 8-10 hours which an overnight incubation would be ideal so you don’t tie up your oven all day.)
6. Next day I put the yogurt into individual quilted jelly jars leaving an extra inch space to add fruit et. I use the reusable plastic canning lids for the jars because my husband takes it to work everyday for a snack. Then you have yogurt as portable as those little containers from the store. When I make preserves I always make an additional batch of no sugar fruit preserves which my husband then adds a heaping spoonful to the yogurt every day before he packs it in his lunch. Currently I have peach, cherry, and triple berry so he always has a variety. I do want to recommend- The Book Of Yogurt by Sonia Uvezian. She has some great recipes in how to use yogurt in dishes.
Tina
I made a quart and a half of yogurt last night from milk that was on its last few days. All you need is a double broiler (and I devise my own), a candy thermometer, dry milk, a half packet of unflavored gelatin, a starter (which can be your homemade yogurt after the first time you make it) and your oven (with the light on for incubation.) I was afraid to do this at first, but it turns out every time and cost less than $1.00 per quart. Better yet, it’s healthy and taste better than any yogurt I’ve ever bought. It taste most like the Breyer’s fruit on the bottom – but better! I follow the instructions here: http://chetday.com/howtomakeyogurt.htm The only change I make is I add 1 T vanilla to the hot yogurt before incubating. I do method A for thick yogurt and I don’t add sweetener. I like to add just a little homemade (could certainly use store bought) jam to sweeten it. So good! Don’t be intimidated by the directions. Read through them and just do it! It’s very simple and so worth it. I used to ration yogurt and only buy it on sale. Now I allow the children to eat it for snacks, dessert or breakfast whenever! They love it!
Darcy
We’ve been learning the joys of plain yogurt, as well. I still won’t eat it (I dislike yogurt..it tastes like spoiled milk to me), but my kids love it, I cook with it tons now, and it’s wonderful stuff. I also mix in applesauce.
To me, non-fat yogurt isn’t much different than the flavored stuff you buy. It still is loaded with sugar to make it taste good since the fat has been removed. Here’s a great website on fat and why it’s good for you in it’s natural forms in case you want to read a bit on it:
http://westonaprice.org/know-your-fats.html
Ginger
I have used it in smoothies, and Saturday I made your fish tacos. My son loved it and called it “ranch dressing.” But, it’s expensive here; the only ones I can find are close to $4 a carton.
Ginger
I do now! I have used it in smoothies for a long time, but Saturday I made your fish taco recipe, and my son loved it. He called it “ranch dressing”, and I did not tell him any differently. But, I can’t get it cheap around here. The only ones available are almost $4 a carton!
Denise.C
I love using plain yogurt in cooking! When my kids want yogurt, I will add a wee bit of vanilla extract and boost the flavor. It’s easier on my wallet to buy one big container, rather than a bunch of small flavored ones.