22 Ways to Use Up Leftover Greek Yoghurt

(Before It Goes to Waste)

If you've ever opened the fridge to find a big tub of Greek yoghurt sitting there with only a few days left on it, you're not alone - it's one of those things that's easy to buy in bulk (because it's healthy! because it's versatile!) and then forget about until it's almost out of date. The good news is Greek yoghurt is one of the most flexible ingredients you can have on hand, swinging happily between sweet breakfasts, savoury dinners and everything in between. Here are 22 ways to use it up before it goes to waste - some old favourites, and a few you might not have tried yet.

Why This Works

Greek yoghurt's thick, creamy texture and mild tang make it a natural stand-in for cream, mayonnaise, sour cream and even some of the oil in baking - often with less fat and more protein than what it's replacing. Because it works across both sweet and savoury dishes, a single tub can stretch across breakfast, lunch, dinner and dessert, which makes it one of the easiest ingredients in the fridge to use up completely rather than let go to waste.

Sweet & Breakfast Ideas

Fruit and Yoghurt Bark

What You Need:

● 2 cups Greek yoghurt

● 1–2 tbsp honey

● Mixed berries (fresh or frozen, roughly chopped)

● Granola or nuts (optional)

Method:

1. Line a tray with baking paper.

2. Spread the yoghurt evenly, about 1cm thick.

3. Drizzle with honey and scatter over the berries (and granola, if using).

4. Freeze for at least 4 hours, then break into shards to serve.

Keep a batch in the freezer for a cool afternoon treat the kids can help themselves to.

Smoothies

What You Need:

● 1 cup Greek yoghurt

● 1 frozen banana

● 1 cup frozen mixed fruit

● Splash of milk

Method:

1. Blend all ingredients until smooth, adding more milk to loosen if needed.

2. If you're not using it all straight away, spoon leftover yoghurt into ice-cube trays and freeze in portions for next time.

Breakfast Bowls

What You Need:

● Greek yoghurt

● Seasonal fruit

● Granola

● Honey or jam

● Nuts

Method:

1. Spoon yoghurt into a bowl.

2. Top with fruit, granola, nuts and a drizzle of honey or jam.

3. Serve straight away for the best crunch.

Overnight Oats

What You Need:

● 1/2 cup rolled oats

● 1/2 cup milk

● 1/2 cup Greek yoghurt

● Pinch of cinnamon

● Fruit, to serve

Method:

1. Stir the oats, milk and yoghurt together in a jar with the cinnamon.

2. Cover and refrigerate overnight.

3. Top with fruit in the morning and eat cold, or warm through if you prefer.

Quick Pancakes

What You Need:

● 1 cup Greek yoghurt

● 1 egg

● 1 cup self-raising flour

● Splash of milk

Method:

1. Whisk the yoghurt and egg together, then fold in the flour and a splash of milk until just combined.

2. Cook spoonfuls in a lightly greased pan over medium heat, flipping once bubbles appear.

3. Serve warm with your favourite toppings.

Frozen Yoghurt Bites

What You Need:

● Greek yoghurt

● Chopped fruit (berries, mango, banana)

● Mini muffin tray

Method:

1. Spoon yoghurt into mini muffin holes, filling about halfway.

2. Press a piece of fruit into each one.

3. Freeze until solid, then pop out and store in a container in the freezer.

Cheesecake Cups

What You Need:

● 1 cup Greek yoghurt

● 1 cup softened cream cheese

● 2–3 tbsp honey

● Crushed biscuits

● Fruit, to layer

Method:

1. Beat the yoghurt, cream cheese and honey together until smooth.

2. Layer crushed biscuits, the yoghurt mixture and fruit in small cups or jars.

3. Chill for at least an hour before serving.

Muffins or Cakes (Baking Swap)

What You Need:

● Your favourite muffin or cake recipe

● Greek yoghurt, to substitute for sour cream (equal amount) or part of the oil (start with half the oil quantity)

Method:

1. Swap the sour cream for an equal amount of Greek yoghurt, or replace half the oil in the recipe with yoghurt.

2. Bake as usual — the yoghurt keeps the crumb moist without changing the flavour much.

Greek Yoghurt Lemon Loaf Cake

What You Need:

● 1 cup Greek yoghurt

● 1 cup sugar

● 3 eggs

● Zest and juice of 1 lemon

● 1/2 cup oil

● 1.5 cups self-raising flour

Method:

1. Whisk the yoghurt, sugar, eggs, lemon zest, lemon juice and oil together until smooth.

2. Fold in the flour until just combined.

3. Pour into a greased loaf tin and bake at 170°C (340°F) for about 45–50 minutes, until a skewer comes out clean.

4. Cool before slicing - a simple lemon glaze on top is lovely if you have a few extra minutes.

Whipped Honey Yoghurt Fruit Dip

What You Need:

● 1 cup Greek yoghurt

● 2 tbsp honey

● 1/2 tsp vanilla extract

● Sliced fruit, to serve

Method:

1. Whisk the yoghurt, honey and vanilla together until light and fluffy.

2. Serve alongside sliced apple, strawberries or other fruit for dipping.

Savoury & Fridge-Staple Ideas

Yoghurt Flatbreads

What You Need:

● 1 cup Greek yoghurt

● 1 cup self-raising flour

● Pinch of salt

Method:

1. Mix the yoghurt and flour with a pinch of salt until it forms a soft dough.

2. Knead briefly on a floured surface, then divide into portions and roll out thinly.

3. Cook in a hot, dry pan for 1–2 minutes each side until puffed and lightly charred.

Tzatziki

What You Need:

● 1 cup Greek yoghurt

● 1/2 cucumber, grated and squeezed of excess liquid

● 1 clove garlic, crushed

● Squeeze of lemon juice

● Salt

● Chopped mint or dill

Method:

1. Combine all ingredients in a bowl and stir to combine.

2. Season to taste and chill before serving with flatbreads, grilled meat or vegetables.

Creamy Salad Dressing

What You Need:

● 1/2 cup Greek yoghurt

● Squeeze of lemon juice

● 1 small clove garlic, crushed

● Chopped herbs

● Drizzle of olive oil

● Salt and pepper

Method:

1. Whisk everything together until smooth.

2. Loosen with a little water if you'd like a thinner, pourable consistency.

Potato-Salad Dressing

What You Need:

● Greek yoghurt, to replace some or all of the mayonnaise in your usual potato salad

● Mustard

● A little vinegar or lemon juice

Method:

1. Swap out some or all of the mayonnaise in your potato salad recipe for Greek yoghurt.

2. Stir through the mustard and vinegar or lemon juice, then mix through warm potatoes as usual.

Creamy Coleslaw

What You Need:

● Shredded cabbage and carrot

● 1/2 cup Greek yoghurt

● 2 tbsp mayonnaise

● 1 tsp mustard

● Squeeze of lemon juice

Method:

1. Combine the yoghurt, mayonnaise, mustard and lemon juice.

2. Toss through the shredded vegetables and chill before serving.

Taco or Baked-Potato Topping

What You Need:

● Greek yoghurt, used in place of sour cream

Method:

1. Simply spoon Greek yoghurt over tacos, nachos or baked potatoes wherever you'd usually reach for sour cream.

Marinade

What You Need:

● 1 cup Greek yoghurt

● 2 cloves garlic, crushed

● Juice of 1 lemon

● Spices of your choice (paprika, cumin, chilli)

● Chicken or your choice of protein

Method:

1. Combine the yoghurt, garlic, lemon juice and spices in a bowl or zip-lock bag.

2. Add the chicken and coat well.

3. Marinate for at least 30 minutes (or overnight in the fridge), then grill, bake or pan-fry as usual.

Creamy Curry or Soup Finisher

What You Need:

● Greek yoghurt

● Your favourite curry or soup

Method:

1. Take the pot off the heat once your curry or soup is cooked.

2. Stir through a spoonful or two of Greek yoghurt for a creamy finish, then serve.

Adding it off the heat stops the yoghurt from splitting.

Mashed Potatoes

What You Need:

● Cooked potatoes

● Greek yoghurt, in place of cream

● Butter

● Salt and pepper

Method:

1. Mash your potatoes as usual, stirring through a spoonful of Greek yoghurt instead of cream.

2. Season to taste and serve.

Labneh (Strained Yoghurt Cheese Balls)

What You Need:

● 2 cups Greek yoghurt

● 1/2 tsp salt

● Olive oil

● Dried herbs or za'atar, to finish

Method:

1. Stir the salt through the yoghurt, then spoon it into a clean muslin cloth and gather up the corners.

2. Hang or suspend over a bowl (a wooden spoon balanced across a jug works well) and refrigerate for 24–48 hours, until thick and firm enough to roll into balls.

3. Roll into small balls, place in a jar and cover with olive oil. Scatter over dried herbs or za'atar before serving with crusty bread.

A lovely one for using up a big tub in one go. Store the finished labneh covered in the refrigerator and follow normal refrigerated dairy-storage precautions.

Chilled Cucumber & Dill Yoghurt Soup

What You Need:

● 1 cucumber, roughly chopped

● 1.5 cups Greek yoghurt

● 1 clove garlic

● Small handful dill

● Squeeze of lemon juice

● Salt and pepper

Method:

1. Blend the cucumber, yoghurt, garlic, dill and lemon juice until smooth.

2. Season to taste and chill for at least an hour before serving with a drizzle of olive oil.

Yoghurt-Marinated Herb Chicken Skewers

What You Need:

● 1 cup Greek yoghurt

● 2 cloves garlic, crushed

● Juice of 1 lemon

● Chopped herbs (rosemary, thyme or oregano)

● Chicken thigh pieces

● Skewers

Method:

1. Combine the yoghurt, garlic, lemon juice and herbs in a bowl.

2. Add the chicken and coat well, then marinate for at least 1 hour (or overnight).

3. Thread onto skewers and grill or bake until cooked through.

Kim's Tips ♥

● ♥ Greek yoghurt can usually be swapped 1:1 for sour cream in most savoury recipes.

● ♥ If your yoghurt is close to its use-by date, freezing it in an ice-cube tray keeps it ready for smoothies for months.

● ♥ Always add yoghurt off the heat when finishing a hot dish - this stops it from splitting.

● ♥ Full-fat Greek yoghurt holds up best in cooking; lower-fat versions can split more easily.

● ♥ Keep a jar of natural yoghurt on hand - most of these ideas work with regular yoghurt too, just with a slightly looser consistency.

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This post is part of my Use it Up Series- packed with ideas for stretching everyday fridge staples further and cutting down on food waste..

Disclosure: As an Amazon Associate, I may earn from qualifying purchases. This comes at no extra cost to you and helps support Creating Calm Chaos.

With love, Kim xx

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