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What Are the Best Tips for Baking with Yogurt?

A.E. Freeman
By
Updated May 17, 2024
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Some cooks find that baking with yogurt allows them to cut back on fat or calories in a dessert or bread. When baking with yogurt, a cook should not use a one-to-one ratio to exchange yogurt for another ingredient in most cases. For example, yogurt should not replace all the butter in a recipe, or else the result will be too runny. The fat content used for baking with yogurt doesn't matter. A cook can try using full-fat, low-fat, or no-fat yogurt and get the same results, though some yogurts may make the food taste more tangy or tart than others.

Yogurt can be used as a partial substitute for butter or oil in a baked goods recipe. A baker may replace half of the butter with yogurt, using half as much yogurt as butter. For example, in a recipe that calls for 1/2 cup (113 g) of butter, a cook should use 1/4 cup (57 g) of butter and 2 tbsp (28 g) of yogurt. If the recipe calls for 1 cup (225 g) of vegetable oil, a cook can replace 1/2 cup (113 g) of the oil with 1/4 cup and 2 tbsp (85 g) of yogurt.

Instead of replacing the fat in a recipe when baking with yogurt, a cook can try to replace the liquid instead. A one-to-one ratio may be used when trading sour cream for yogurt, as both have similar consistencies. That means if a recipe calls for 1/2 cup (113 g) of sour cream, a baker can replace it with 1/2 cup (113) of yogurt without damaging the recipe.

If yogurt is used as a substitute for heavy cream, milk, or any other liquid, only a small amount should be substituted at first. On subsequent attempts at preparing the recipe baking with yogurt, a cook can substitute yogurt in place of a greater amount of liquid. To start, a quarter of the liquid in a recipe can be traded for yogurt. If a recipe calls for 8 oz (227 g) of milk, bakers can use 2 oz (57 g) of yogurt and 6 oz (170 g) of milk.

While replacing the fat with yogurt makes the baked good recipe less rich, using yogurt instead of milk adds richness to a recipe. Baking with yogurt also adds a tangy flavor to baked goods. To avoid a too sour taste, the cook may want to experiment with different brands of yogurt when baking.

WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
A.E. Freeman
By A.E. Freeman , Former Writer
Amy Freeman, a freelance copywriter and content creator, makes engaging copy that drives customer acquisition and retention. With a background in the arts, she combines her writing prowess with best practices to deliver compelling content across various domains and effectively connect with target audiences.

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A.E. Freeman

A.E. Freeman

Former Writer

Amy Freeman, a freelance copywriter and content creator, makes engaging copy that drives customer acquisition and...
Learn more
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