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What does one jar of yoghurt equal, in the US?

reshet Feb 25, 2012 01:20 PM

I have a recipe that calls for '1 jar of yoghurt', it's from an American paperback cookbook from the 70s (can't remember the title and don't have the book anymore...) but it's for a version of white sauce to go in a moussaka.

Can anyone tell me what "1 jar" would probably amount to, in this context? (In metric if possible. I'm from New Zealand.) Thank you!

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  1. c
    ChiliDude RE: reshet Feb 25, 2012 01:31 PM

    I assume you are interested in plain (unflavored) yoghurt. Our supermarkets sell it in plastic containers that are usually 8 ounces (1 cup or about 227 grams), or in containers of greater capacity. There are some that are snack size of about 6 ounces. Since I don't what the quantities of the other ingredients are, it is difficult to advise you. Some of the yoghurt sold is reduced fat, but not all of it is sold as reduced fat.

    I hope that helps you. Good luck with your moussaka.

    1. gingershelley RE: reshet Feb 25, 2012 01:47 PM

      I would agree with ChiliDude that 8 oz. (250 ml) is probably right, especially for an older cookbook; back then yogurts weren't sized down to 6 oz......

      1. w
        wyogal RE: reshet Feb 25, 2012 01:50 PM

        It could be a quart, as in the 70's many folks made yogurt in quart jars.
        What is the recipe? It would help to have the other ingredients to figure out the proportions.

        1. tcamp RE: reshet Feb 25, 2012 01:57 PM

          I'd say 6 ounces, judging by the unscientific survey of my fridge. I have Stonyfield and Yoplait, regular supermarket types. In the 70s I had a yogurt maker with 6 ounce cups (I only know because I wrote down a recipe for yogurt pancakes that I still have).

          3 Replies
          1. re: tcamp
            greygarious RE: tcamp Feb 25, 2012 02:17 PM

            I disagree. In the 70's, you'd find plastic containers of 8, 16, and 32 ounces. 32 would have been rare. 8 would have been the most common, and it would have been made from whole milk. I can't imagine that the OP's type of cook book would have called for the product of a yogurt maker - that's never been a commonplace appliance and certainly not 35-40 years ago, when yogurt was nowhere near as ubiquitous (in America) as it is now.

            1. re: greygarious
              tcamp RE: greygarious Feb 25, 2012 02:21 PM

              Disagree with what? The ones in my fridge or the recipe I have in front of me? I didn't say other sizes were impossible, just relating my experience.

              All told, seeing the OP's recipe would probably be the best way for people to offer truly useful input.

              1. re: tcamp
                greygarious RE: tcamp Feb 25, 2012 05:43 PM

                Yogurt today is in 6oz packaging but that was not the case several decades ago, when the OP's recipe was written.

          2. w
            wyogal RE: reshet Feb 25, 2012 02:00 PM

            Really, no way of telling unless we know the rest of the ingredients. Was it Laurel's Kitchen, kind of a hippie cookbook?
            Are you using eggs in the sauce? Some recipes that have 2 eggs call for 2 cups yogurt.

            1. r
              reshet RE: reshet Feb 25, 2012 02:05 PM

              The recipe is: Beat 2 eggs, blend in 2 tablespoons of flour, add 1 jar of yoghurt and whisk to a creamy sauce.

              It wasn't Laurel's Kitchen - it was a novel-size paperback with no pictures, written by a male, maybe David Someone, and I think it was all Middle Eastern and Greek types of recipes.

              I'm guessing 225-250g is probably right since that would make about the right amount of white sauce for a 4-6 person moussaka.

              Thanks all!

              1 Reply
              1. re: reshet
                tcamp RE: reshet Feb 25, 2012 02:23 PM

                The good news is that since you whisk the yogurt in last, you can add to the low end of your range and add more if needed. Hope the recipe is as good as you remember.

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