I Asked 5 Chefs for Their Favorite Yogurt—and Now I’m Buying This Brand Forever

Yogurt sales have been climbing since 2020, and for very good reason. This dairy aisle darling is versatile, gut-friendly, and protein-rich. So, it’s no wonder that the supermarket shelves are stacked high with a wide variety of flavors, fat levels, and styles, from Greek to Icelandic to dairy-free and more.

We certainly have our favorite yogurts, but to help differentiate the best from the rest, we tapped a panel of chefs who are regular yogurt users to dish about one of the most popular and prominent categories: plain Greek yogurt. Ahead, we’re revealing their runaway favorite, the runner-up, and some dreamy ways to use this creamy, tangy staple.

Our Panel of Yogurt-Rating Chefs

• Lindsey Baruch, content creator and recipe developer of Lindsey Eats in Los Angeles
• Erin Clarke, a Milwaukee, Wis.-based recipe developer and the author of “Well Plated Every Day“
• Yumna Jawad, the Grand Rapids, Mich.-based CEO and founder of Feel Good Foodie and the author of “The Feel Good Foodie Cookbook: 125 Recipes Enhanced With Mediterranean Flavors“
• Arnold Myint, chef-partner of International Market 2.0 in Nashville, Tenn. and the author of forthcoming cookbook “Family Thai: Bringing the Flavors of Thailand Home“
• Emily Susman, the Tulsa, Okla.-based chef, creator of Emma Claire’s Kitchen, and author of “Get Stuffed: Everyday Recipes Irresistibly Transformed“

Qualities of the Best Greek Yogurt

These pros are far from fair-weather fans of plain Greek yogurt. Cookbook author Yumna Jawad tells Allrecipes it’s “always in my fridge” since she uses it daily. And recipe developer Erin Clarke is “a self-professed Greek yogurt queen,” and deems it “one of my most used ingredients.”

When they and the rest of our other experts are stocking up, here are the features they seek out:

• Rich and creamy consistency. The texture should be thick enough that it holds onto the spoon, Clarke says. Anything watery, chalky, or super-thin isn’t worthy of refrigerator real estate, the chefs agree.
• Clean and light, tangy flavor. The best plain Greek yogurts are “tangy and fresh, but not overly sour,” says chef Emily Susman. This makes it “versatile enough to work in both sweet and savory dishes,” Susman adds. 
• Contains active cultures—and not a bunch of additives. Jawad likes to start by flipping around a package of plain Greek yogurt to inspect the ingredient label. “I check for live active cultures and a short ingredient list; just milk and cultures is ideal,” she says. “If it’s plain yogurt, it should be plain,” Jawad continues, which means that when she’s shopping, anything with added thickeners, flavors, or sugar goes directly back on the shelf.
• Aligns with your preferred fat level. It all boils down to personal preference here. Clarke finds that certain brands have 0% fat versions that are “incredibly thick and creamy, and it tastes far richer than they are.” But chef Arnold Myint feels like “anything less than full-fat disappoints me, so I just avoid them entirely.” Choose whatever aligns best with your own goals and desires.

The Best Greek Yogurt Brand, According to Chefs

Described as “my favorite” by three chefs, the best plain Greek yogurt is Fage.

“It’s luxuriously thick, extremely creamy, and has just the right tang without being too tart. It also holds up beautifully in recipes and never gets watery, which makes it stand out in the dairy aisle,” Susman tells Allrecipes. Since Fage “never separates in the fridge,” according to Clarke, it’s a terrific team player. Try it in smoothies or as a swap for sour cream to top Tex-Mex dishes, she suggests.

It’s much easier to make a too-thick yogurt thinner than attempting to salvage a runny one, the chefs say. To transform Fage into more of a sauce-like consistency that you can drizzle, follow Baruch’s lead and “thin it out with olive oil, water, or lemon juice.”

Recipe developer Lindsey Baruch raves about Fage’s streamlined ingredient list, which “doesn’t contain any additional gums, sugar, or flavors—and doesn’t taste like it either.” Pasteurized milk, cream, and live active cultures are the only things invited to this probiotic party. If you’re tracking, each 3/4-cup-sized serving delivers 15 to 18 grams of protein (depending on the fat percentage).

Honorable Mentions

Coming in a close second place is the brand that earned the crown in our internal Greek yogurt taste test: Stonyfield Organic. Both Myint and Jawad rely on this brand, which we found to have a mildly tart and bright flavor, with a whisper of floral notes.

With “a perfect creamy texture and just the right tang,” Jawad applauds the fact that Stonyfield’s recipe only includes pasteurized organic milk and live active cultures. Plus, a 3/4-cup-sized serving offers 16 grams of protein.

If you can’t find Fage or Stonyfield in your neck of the woods, Myint adds that “Trader Joe’s whole milk plain Greek yogurt is also pretty darn good. It has a subtle tartness and full-bodied consistency,” and again, is made only with pasteurized milk, cream, and live active cultures. It clocks in at about 14 grams of protein per 3/4 cup.

How To Use Greek Yogurt Like a Chef

Whether you invest in one of the chefs’ top three or stick with your tried-and-true brand, it’s probably wise to buy the bulk size (often, 32 ounces) since there are so many stellar ways to add Greek yogurt to your menu.

“It makes dressings lighter, dips tangier, and baked goods softer,” Clarke says. “I’m not saying Greek yogurt can do everything…but it comes close!”

If you’re craving some inspiration about how to make the most of each ounce, consider these chef-recommended strategies:

• Assemble a yogurt parfait with granola and fruit (plus a drizzle of nut butter or honey, if you like)
• Use it instead of mayo as the base for egg salad, tuna salad, or chicken salad
• Dollop it on top of Middle Eastern dishes like Mujaddara (lentils and rice) or Arayes (meat-stuffed pitas), or Tex-Mex favorites, such as chili, tacos, and enchiladas
• Fold it into the batter for muffins and quick breads to replace some of the oil or butter while keeping the finished product moist and tender 
• Blend it into smoothies
• Use it as a base for savory sauces and dips, such as tzatziki, lemon-garlic yogurt sauce, or whipped feta dip
• Swirl it with a spoonful of jam or preserves for a makeshift flavored yogurt snack
• Try it as a marinade to tenderize and add flavor to chicken
• Whisk it into creamy salad dressings