Use: Greek yogurt substitute for baking
Because of its acidic properties, buttermilk works instead when a recipe calls for Greek yogurt. Greek yogurt is thicker, of course, so you'll want to adjust the volume of buttermilk (down) or flour (up) to get to the right consistency.
The take-away: In a pinch, substitute buttermilk, or milk that has been spiked with a little lemon juice or vinegar (aka homemade buttermilk) and use 1/4 less milk than the amount of yogurt called for in the recipe.
Recapping the Best Vegan Substitutes for Yogurt
Coconut cream, coconut milk, or silken tofu are great choices for bringing the creaminess factor, while applesauce or banana puree do well to replace yogurt in baked goods.
If the recipe calls for one cup of milk, use 1/4 cup of yogurt paired with 3/4 cup of milk (if you're just short on milk) or water. Substituting yogurt for a liquid oil works best in small quantities, like a few tablespoons.
Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.
Yogurt. Yogurt can be a really good replacement for milk in recipes. As with sour cream, it'll add moisture and flavor, but also a bit of tang. You can stick to a one-to-one replacement, but try to steer clear of flavored yogurt.
Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light. It can step in for sour cream, mayonnaise or crème fraîche, bringin the same tangy with less guilt.
Greek yogurt contains similar acidic properties to eggs, making it perfect for replacing them. Eggs provide moisture in baking, and more importantly, leavening, which coincidently is what Greek yogurt does too. Not only is Greek yogurt healthier than eggs, but it also can be used in its skinniest form with no fat.
Yogurt can be a great and nutritious butter substitute for recipes if you are looking for a healthy, low fat, and low calorie replacement to butter. Greek yogurt can provide a rich and tangy flavor to baked goods, much like its counterpart, buttermilk, and with less overall fat and calories.
Sour cream is the best substitute for yogurt because they share many similarities in terms of creamy texture and tangy flavor. So in many cases, a cup of sour cream is an easy substitute for a cup of yogurt. And vice versa. Go ahead and add a dollop of plain yogurt in place of sour cream on your baked sweet potatoes.
It's not always an even exchange.
Here are a few substitution ratios to keep in mind: Try cutting the oil in your recipe back by substituting ½ of the amount of oil with ¾ the amount of yogurt. For example, if your recipe lists 1 Cup of Oil, try replacing ½ cup of Oil with ¾ cup of yogurt.
Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.
Greek Yogurt is delicious all on its own, used as a marinade, or as the perfect healthy substitute for mayo in most recipes. The texture and consistency of Greek yogurt and mayonnaise are super similar, and the flavors are alike too, except Greek yogurt has just a tiny hit of tang to it.
Here are the two most popular dairy-free greek yogurt options in stores today: Kite Hill Greek Style Plant-Based Yogurt. Silk Greek Yogurt (coconut milk base with vanilla, lemon, strawberry, and blueberry flavors) Maison Riviera Vegan Green Yogurt (Canada)
When you substitute yogurt for sour cream in recipes, it's generally safe to use a1:1 ratio. That is, if a recipe calls for one cup of sour cream, simply replace it with one cup of yogurt.
To replace eggs with greek yogurt use ¼ cup greek yogurt for each egg your cake mix calls for.
In a cake recipe, one egg is equivalent to 1/4 cup of yogurt. Unsurprisingly, this substitute blended into the cake mix very well and required minimal effort as far as preparation goes. The cake was extremely moist, even more so than a regular cake.
If you're looking for a Greek yogurt alternative that's high in protein, go for ricotta cheese, tofu, or plain yogurt. If you want a dairy-free Greek yogurt substitute, try coconut yogurt, almond milk yogurt, or soy yogurt.
Yogurt. Yogurt is a great option as a milk substitute, especially because of its ability to add moisture and enhance the texture of baked goods. Use an even cup for cup substitution, but be sure to consider the type of yogurt you're using.
Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.
Making your cakes with water instead of milk results in stronger, purer chocolate flavor. Water: the foundation of life, the substance that comprises 70% of our planet, and the thing that makes chocolate cakes even more chocolatey.
One cup of plain low-fat or non-fat yogurt is equivalent to 1 cup of milk. The US Dietary Guidelines recommend that individuals consume 3 cups of fat-free or low-fat milk or equivalent milk products daily. Low-fat dairy products can help with weight management, high blood pressure control, and bone health.
You may be surprised to learn that mayonnaise is one of the best substitutes for yogurt! While made from whole egg yolks rather than milk, mayo has a similar consistency to yogurt. Moreover, while it is distinctly tangier than yogurt, this rich flavor brings out the same flavors that yogurt does in cooking.