1 teaspoon of yogurt weighs 5.1 g. A teaspoon is one forty-eighth of a cup, and a cup of yogurt is 245 g spooned and levelled, so the maths is 245 ÷ 48 = 5.1 g. The same cup divided by 16 gives the tablespoon weight of 15.3 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Plain whole-milk yogurt, thick and tangy. It is used for baking, marinades, dressings and breakfast bowls.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 5.1 g |
| 2 tsp | 10.2 g |
| 3 tsp | 15.3 g |
| 4 tsp | 20.4 g |
| 5 tsp | 25.5 g |
| 6 tsp | 30.6 g |
| 7 tsp | 35.7 g |
| 8 tsp | 40.8 g |
| 9 tsp | 45.9 g |
| 10 tsp | 51 g |
| 11 tsp | 56.1 g |
| 12 tsp | 61.2 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 15.3 g |
| 2 tbsp | 30.6 g |
| 3 tbsp | 45.9 g |
| 4 tbsp | 61.2 g |
| 5 tbsp | 76.6 g |
| 6 tbsp | 91.9 g |
| 7 tbsp | 107.2 g |
| 8 tbsp | 122.5 g |
| 9 tbsp | 137.8 g |
| 10 tbsp | 153.1 g |
| 11 tbsp | 168.4 g |
| 12 tbsp | 183.8 g |
| 13 tbsp | 199.1 g |
| 14 tbsp | 214.4 g |
| 15 tbsp | 229.7 g |
| 16 tbsp | 245 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| 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 |
One cup of yogurt weighs 245 g, so a quarter cup is 61.2 g and half a cup is 122.5 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. Spoon the yogurt into the measuring spoon and level it off with the back of a knife, rather than scooping straight from the tub, which packs it down and adds weight. A cup of yogurt weighs 245 g, which is where the teaspoon figure of 5.1 g comes from. Spoonable dairy varies more than poured liquids do, because air gets trapped when you spoon it and the amount of whey in the tub changes from brand to brand. Stir the tub first so the texture is even, then spoon and level, and the number on this page will be close.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of yogurt measured two different ways can give two different weights, and the USDA value assumes the spooned and levelled method every time.
Worked examples
A pancake batter for two
A pancake batter for two uses 4 teaspoons (20.4 g) of yogurt stirred into the flour and egg, just enough to loosen the batter without making it runny. The batter should fall from the spoon in a thick ribbon, and if it is too stiff, add another teaspoon at a time rather than a whole tablespoon, because a little yogurt goes a long way in a small batter. Level each spoon so the batter is the same every time you make it.
A creamy pan sauce
A pan sauce for two chicken breasts starts with 3 teaspoons (15.3 g) of yogurt whisked into the pan juices after the chicken comes out, and the sauce thickens as it simmers for a minute. The amount matters because too much yogurt thins the sauce and it slides off the meat, while too little leaves it thick and pasty. Take the pan off the heat before adding the yogurt if it is a cultured one, because high heat can make it split.
A topping or dollop
A single serving of dessert takes 2 teaspoons (10.2 g) of yogurt as a topping, which is enough to add richness without drowning the dish. For a family pudding, multiply by the number of servings rather than guessing from the tub, and use a level spoon each time so every portion gets the same amount. If you are watching portions, weighing the topping on a scale is more honest than spooning it, because a heaped spoon can hold half as much again.
Practical guidance
Measuring dairy by the spoon
Spoon the yogurt into the measure and level it off with the back of a knife. Use the same spoon for the whole recipe so any small error stays consistent, and measure over the bowl so a drip lands where it belongs. Dairy varies from brand to brand, because fat content and thickness change how much fits in a spoon, so the figures here are approximate and a kitchen scale is the way to be sure.
Common mistakes with dairy
The most common mistake is using a heaped spoon when the recipe assumes a level one, which can add half as much again. Another is adding cultured dairy to a boiling pan, where it can split and curdle; take the pan off the heat first and stir it in gently. A third is measuring dairy straight from a cold fridge into a hot batter, which can seize chocolate or make a sauce lumpy; let it come to room temperature first when the recipe depends on a smooth mix.
Scaling and when to weigh
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of yogurt, count out about 19.6 teaspoons, and for 50 g, about 9.8 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 10.2 g, and doubling it means 8 teaspoons, or 40.8 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, use a scale or a measuring jug.
Storage. Refrigerate; use within 1 week of opening.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of yogurt?
One level teaspoon of yogurt weighs approximately 5.1 g. That figure comes from dividing the cup weight of 245 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of yogurt make 100 g?
About 19.6 teaspoons of yogurt weigh 100 g, and about 9.8 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
How many teaspoons of yogurt are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of yogurt weighs approximately 15.3 g, which is three times the teaspoon weight of 5.1 g. Use the tablespoon table on this page when a recipe switches between the two units.
Does a heaped teaspoon of yogurt weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
Can I substitute another dairy product for yogurt?
Sometimes, but not by spoon alone. Dairy products differ in fat and water content, so a spoon of one is not the same weight or behaviour as a spoon of another. Check the substitution guide for the pair you have in mind, and expect the texture to change a little even when the swap works.
How should I store yogurt?
Refrigerate; use within 1 week of opening. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.