A cultured dairy ingredient that adds moisture, acidity, richness, and tenderness to baking.
1 cup = 245g
Plain whole-milk yogurt
Measured
stirred smooth, spooned into a liquid measuring cup, and leveled
Category
Liquid
Plain whole-milk yogurt contains water, milk solids, fat, acidity, and a cultured gel structure. In cakes and quick breads it adds moisture and tenderness, and its acidity may be part of the recipe’s leavening balance.
Keep it refrigerated and stir separated whey back in before measuring. Spoon it into the cup and level without trapping air; the adopted reference is about 245 grams per US cup and excludes strained yogurt or fruit pieces.
Data last verified: August 5, 2026
Greek yogurt has less whey and more concentrated solids than unstrained plain yogurt.
Separated whey, fruit pieces, and air pockets make a cup inconsistent unless the stated plain yogurt is stirred smooth.
stirred smooth, spooned into a liquid measuring cup, and leveled
Plain whole-milk yogurt
245g per cup
Stirred smooth with separated whey mixed back in.
Greek or strained yogurt
Less water and usually denser; it needs a separate measurement.
These limited reference values are derived from the canonical cup weight. Use the converter for any other amount.
| Cups | Grams |
|---|---|
| ¼ cup | 61.3g |
| ⅓ cup | 81.7g |
| ½ cup | 122.5g |
| 1 cup | 245g |
Sour cream
Similar richness but often thicker and higher in fat.
Buttermilk
Thinner; adjust other liquid when substituting.
Stirred plain whole-milk yogurt is about 245 grams per US cup under the adopted reference.
No. Straining removes whey and raises density, so Greek yogurt should use its package weight or a separate conversion.
Yogurt adds moisture, fat, milk solids, and acidity. Its acid can react with baking soda, while its cultured gel helps create a tender crumb.
Keep it refrigerated and tightly covered. Stir separated whey back in before measuring unless the recipe explicitly asks for drained yogurt.