TG Gourmet

Turkish yogurt and Greek yogurt are close cousins made the same basic way, but they differ in straining and tradition. Greek yogurt is heavily strained for a thick, high-protein result, while Turkish yogurt spans a spectrum from creamy set yogurt to thick strained "süzme." Most differences come down to how much whey is removed.

Part of our Turkish Breakfast Guide.

Key Takeaways

• Both start from the same process: milk cultured with live bacteria until it sets. The main difference is straining.
• "Greek yogurt" is largely a Western marketing label for strained yogurt; strained yogurt has been made across Turkey and the Eastern Mediterranean for centuries.
• Turkish süzme (strained) yogurt is the direct equivalent of what US shoppers call Greek yogurt.
• Straining raises protein and thickness while lowering lactose and moisture; unstrained yogurt is lighter and tangier.
• Turkish yogurt is the base for ayran, cacık, and countless cooked dishes, while Greek yogurt famously anchors tzatziki.

How Is Yogurt Actually Made?

At its core, yogurt is simple: milk is heated, cooled to a warm temperature, and combined with live cultures (usually Lactobacillus bulgaricus and Streptococcus thermophilus). Over several hours the bacteria ferment the milk's lactose into lactic acid, which thickens the milk into the tangy, custard-like food we know.

Traditional Turkish yogurt (called yoğurt, a word that entered English directly from Turkish) is often left to set undisturbed, giving a smooth, spoonable texture. It can be eaten as-is, whisked into drinks, or strained for a firmer product. This flexibility is central to Turkish kitchens.

Where Does Straining Come In?

Straining is the step that separates thin, pourable yogurt from thick, scoopable yogurt. When set yogurt is placed in a cloth or fine filter, the watery whey drains away. The longer it strains, the thicker and denser it becomes. Greek yogurt is defined by this heavy straining, and Turkish süzme yogurt is made exactly the same way.

What Is Süzme Yogurt?

"Süzme" simply means "strained" in Turkish. Süzme yogurt is regular Turkish yogurt that has been strained to remove much of its whey, leaving a thick, rich, spreadable product. If you have enjoyed Greek yogurt, you have essentially enjoyed süzme yogurt under a different name.

In Turkish homes and delis, süzme is spread on bread, drizzled with olive oil, mixed with herbs and garlic, or used as a cooling side. It is a staple you will find across our dairy collection and among our best sellers.

Why Is It Called "Greek" Yogurt Anyway?

Here is the honest answer: strained yogurt is not uniquely Greek. Strained and set yogurts have been made for centuries across Turkey, the Balkans, the Levant, the Caucasus, and Central Asia. The term "Greek yogurt" became popular in Western markets largely because of branding and a hugely successful US product launch in the late 2000s that used "Greek" as a shorthand for "thick, strained, high-protein yogurt."

In much of Europe, regulators have even required qualifiers like "Greek-style" when the yogurt is not actually produced in Greece. The takeaway: "Greek yogurt" describes a style (heavily strained), not a country of origin. Turkish süzme yogurt belongs to the very same family and predates the marketing term.

Turkish Yogurt vs. Greek Yogurt: Side-by-Side

How Are They Used in the Kitchen?

Ayran and Cacık

Turkish yogurt shines in ayran, a refreshing salted yogurt drink made by whisking yogurt with cold water and a pinch of salt. It is Turkey's everyday companion to grilled meats and pastries. Cacık is a chilled yogurt dish with cucumber, garlic, herbs, and sometimes a splash of water, served as a soup-like side or dip.

Tzatziki and Dips

Greek yogurt is the classic base for tzatziki, the thick cucumber-garlic dip. Cacık and tzatziki are close relatives; the main difference is consistency, since tzatziki uses strained yogurt for a thicker result. Turkish süzme yogurt works beautifully for both.

Cooking With Yogurt

Yogurt is a workhorse ingredient in Turkish cuisine. It enriches soups, forms the base of yogurt sauces poured over dishes like manti (dumplings), tenderizes meat in marinades, and adds moisture to baked goods. Full-fat yogurt resists curdling better when heated, which is why traditional cooks favor it in warm dishes. Explore staples for these recipes in our cheese & dairy selection.

Is One Healthier Than the Other?

Both Turkish and Greek yogurt are nutritious, minimally processed dairy foods. Here is an honest, evidence-based look without overselling:

• Protein: Strained yogurts (Greek and süzme) generally provide more protein per serving than unstrained yogurt, because straining concentrates the milk solids. Protein supports satiety and is a normal, useful part of a balanced diet.
• Probiotics: Yogurts made with live and active cultures contain beneficial bacteria. Research on probiotics and gut health is promising but still evolving; benefits vary by strain and amount. Yogurt is a reasonable dietary source of live cultures, not a cure for any condition.
• Lactose: Straining removes some liquid whey, which can lower lactose content. Many people who are mildly lactose-sensitive tolerate strained yogurt better, though this varies individually.
• Calcium and nutrients: Yogurt contributes calcium, some B vitamins, and other nutrients as part of a varied diet.

We avoid disease-cure claims. The reasonable takeaway is that yogurt is a wholesome, versatile food, and both Turkish and Greek styles fit well into everyday eating.

Which Should You Choose?

It depends on what you are making. Choose set (unstrained) Turkish yogurt for ayran, cacık, and lighter dishes where you want brightness and pourability. Choose strained süzme (or Greek) yogurt for thick dips, spreads, breakfast bowls, and baking. For most kitchens, keeping both on hand covers every use.

If you want the authentic Turkish experience, süzme yogurt gives you that traditional richness that inspired the whole "Greek yogurt" category in the first place. You can browse authentic options and pantry companions when you shop Turkish groceries online at TG Gourmet.

Frequently Asked Questions

Is Turkish yogurt the same as Greek yogurt?

They are very close. Both are made by fermenting milk with live cultures. Greek yogurt is always heavily strained, while Turkish yogurt ranges from unstrained set yogurt to fully strained süzme yogurt, which is essentially identical to Greek yogurt.

What is süzme yogurt?

Süzme means "strained" in Turkish. It is regular Turkish yogurt that has been drained of much of its whey to become thick, rich, and spreadable, making it the Turkish equivalent of Greek yogurt.

Why is strained yogurt called "Greek" yogurt?

Mostly marketing. Strained yogurt has been made across Turkey and the wider region for centuries, but the label "Greek yogurt" became popular in Western markets through branding. It describes a thick, strained style rather than a specific country of origin.

Can I use Turkish yogurt to make tzatziki?

Yes. Turkish süzme (strained) yogurt is ideal for tzatziki because it is thick enough to hold up to cucumber and garlic. It is also the traditional base for the closely related Turkish dish cacık.

Which yogurt has more protein?

Strained yogurts, both Greek and Turkish süzme, generally have more protein per serving than unstrained yogurt because straining concentrates the milk solids. Exact amounts vary by brand and fat level.

Is Turkish yogurt good for cooking?

Very much so. Turkish cuisine uses yogurt in sauces, soups, marinades, and baked goods. Full-fat yogurt is preferred for hot dishes because it resists curdling better than low-fat versions.