3/4 Cup Yogurt in Grams
3/4 cup of yogurt weighs 183.8 g (spooned and levelled, USDA). Plain whole-milk yogurt, thick and tangy. All the figures on this page are approximate conversions based on the USDA value of 245 g per cup, so when a recipe really matters, verify with a kitchen scale.
It is used for baking, marinades, dressings and breakfast bowls. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy. Knowing the weight of 3/4 cup, rather than guessing from a measuring cup, keeps the result consistent no matter which recipe you are following, and it lets you scale a recipe up or down without the errors multiplying.
Yogurt cups to grams conversion table
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 61.2 g |
| 1/3 cup | 81.7 g |
| 1/2 cup | 122.5 g |
| 2/3 cup | 163.3 g |
| 3/4 cup | 183.8 g |
| 1 cup | 245 g |
| 1 1/4 cups | 306.2 g |
| 1 1/2 cups | 367.5 g |
| 2 cups | 490 g |
| 3 cups | 735 g |
One tablespoon of yogurt weighs about 15.3 g, and one teaspoon about 5.1 g. Three quarters of a cup is 12 tablespoons, and it occupies about 177 ml by volume, the same as 3/4 cup of anything, because volume does not change from one ingredient to the next. Only the weight changes, and that is why the table above is organised by weight rather than volume. The table is rounded to the nearest tenth of a gram where the fraction demands it, so the numbers are approximate by design; the 3/4 cup figure of 183.8 g is the one to use when a recipe calls for 3/4 cup.
How the weight was measured
Spooned and levelled is the method used for this ingredient, and it matters because the same cup can hold a different weight depending on how it was filled. Spooned and levelled means spooning the ingredient into the cup and levelling the top with a straight knife, without packing it down. Packed means pressing the ingredient firmly into the cup until it holds its shape. Poured means pouring a liquid into a measuring jug up to the line. Scooped means pushing the cup through a solid fat and levelling the top.
The source for the 245 g per cup figure is USDA, and this page follows that value exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
All the figures on this page are approximate conversions. When a recipe really matters, verify with a kitchen scale: weigh the ingredient directly into the bowl on a tared scale and trust that number over any cup.
Worked examples
A yogurt marinade for chicken tikka
A marinade for chicken tikka calling for 3/4 cup of yogurt needs 183.8 g. The yogurt tenderises the meat and carries the spices into it, and the acid works gently over a few hours without turning the chicken mushy. Weighing 183.8 g matters when you scale the marinade up for a barbecue: the yogurt-to-spice ratio has to stay constant, or the coating turns thin and slides off the meat.
A lemon yogurt cake
A lemon yogurt cake that uses 3/4 cup of yogurt needs 183.8 g. Yogurt keeps the crumb moist for days and its acidity helps the baking powder work, so the amount is part of the leavening as well as the moisture. Weighing the yogurt is important because it is thick and a cup measure traps air; a short cup leaves the cake dry and the rise uneven.
A tzatziki for a mezze spread
A tzatziki recipe using 3/4 cup of yogurt needs 183.8 g, mixed with grated cucumber, garlic, and dill. The yogurt is the body of the dip, so its weight sets the thickness: too much and the dip is runny, too little and it is stiff. Weighing 183.8 g and draining the cucumber first gives a tzatziki that holds its shape on the plate instead of weeping onto it.
Why weighing 3/4 cup of yogurt beats measuring it in cups
Dairy is the ingredient that sets the moisture and the richness of a recipe, and 3/4 cup is an amount that appears in cakes, sauces, and soups all the time. Weighing it matters because dairy varies in thickness: milk pours freely, while sour cream and cream cheese are thick enough to trap air in a cup. A cup measure can be 10 g or more off, which is enough to change a cake from moist to dry or a sauce from silky to thin. Weighing removes that whole source of error, and it is faster than spooning a thick dairy into a cup and levelling it.
When this conversion matters most
This conversion matters most in baking and in marinades, where yogurt is both a moisture ingredient and an acid. In a cake, its acid helps the leavening and its fat keeps the crumb tender, so the amount has to be right. In a marinade, the yogurt-to-spice ratio decides whether the coating clings or slides off. Yogurt weighs 245 g per cup, so 3/4 cup is 183.8 g, the same as buttermilk and a little heavier than sour cream. In a breakfast bowl or a dressing, the exact weight matters far less, and a spoonful is a fine measure.
Storage
Refrigerate; use within 1 week of opening. Plain whole-milk yogurt, thick and tangy. It is used for baking, marinades, dressings and breakfast bowls. Knowing how the ingredient is stored matters for the conversion too: an ingredient that has absorbed moisture or dried out will weigh differently per cup, so store it properly and weigh it fresh for the best results.
Common mistakes
The most common mistake is using flavoured or sweetened yogurt in a savoury recipe, where the sugar changes the flavour and the browning. Use plain whole-milk yogurt for cooking. A second mistake is measuring thick yogurt in a cup, where air pockets under-measure by 10 g or more; weigh 183.8 g instead. A third mistake is adding yogurt to a boiling sauce, which makes it split; stir it in off the heat, or temper it first.
If you do not have a kitchen scale, the most reliable fallback is the tablespoon: 3/4 cup is 12 level tablespoons, and each one is levelled on its own, so the errors do not stack the way they do in a cup. Spoon dry ingredients in and level them off, and pour liquids in on a flat surface so the spoon is full but not heaped. It takes a minute longer than weighing, but it beats guessing from a cup, and for a dressing or a marinade it is accurate enough. For cakes and pastry, buy a scale when you can: it is the single cheapest upgrade to your baking.
Frequently asked questions
How many grams is 3/4 cup of yogurt?
3/4 cup of plain whole-milk yogurt weighs 183.8 g, spooned and levelled, using the USDA value of 245 g per cup. The figure is approximate, so verify with a kitchen scale when the recipe matters, especially for baking and marinades.
Can I use yogurt instead of buttermilk?
Yes. Yogurt and buttermilk both weigh 245 g per cup, so 3/4 cup of either is 183.8 g. Thin thick yogurt with a tablespoon or two of water so it pours like buttermilk, and the acid will activate baking soda in the same way.
How many tablespoons is 3/4 cup of yogurt?
3/4 cup is 12 tablespoons, and one tablespoon of yogurt weighs about 15 g. That gives roughly 183.8 g for the full 12 tablespoons. Spoon it in and level it, or weigh it directly for a better result.
Does Greek yogurt weigh the same as regular yogurt?
Greek yogurt is strained and thicker, so it weighs slightly more per cup than regular yogurt, but the difference is only a few grams. For 3/4 cup, 183.8 g is a good figure for either, though you may need a splash of water to thin Greek yogurt in a marinade or a batter.
Can I use yogurt instead of sour cream?
Yes, in most recipes: the tang is similar, though yogurt is thinner and a little heavier at 183.8 g for 3/4 cup against 172.5 g for sour cream. In baking the swap works well; in a dip, drain the yogurt first so the result is not runny.