Usually works
Best ratio: Swap roughly 1:1 by volume. Use full-fat Greek yogurt and add it off the heat.
The main thing to manage is heat. Yogurt has less fat than cream and contains more water and acid, so it can split if you boil it hard. Stir it in at the end, off the heat, and warm gently. A teaspoon of cornflour stirred through the yogurt first helps it stay smooth in hot dishes.
When it works
- Stirred into curries, soups and dahls at the end for creaminess.
- In dips, dressings and cold sauces.
- Dolloped onto chilli or traybakes in place of soured cream.
- In bakes, replacing some of the fat for a moist, tangy result.
When it doesn't work
- Whipping — yogurt won't whip like double cream.
- Boiling for a long time in a sauce, where it can split and go grainy.
- Very delicate, sweet dishes where cream's richness is the point.
Taste & texture difference
Greek yogurt is tangier and lighter than cream, with less fat. Sauces taste fresher and slightly sharper, and are a little less rich. The texture is thick but not silky-smooth unless stabilised.