We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Best Tips for Baking with Yogurt?

A.E. Freeman
Updated May 17, 2024
Our promise to you
WiseGeek is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At WiseGeek, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

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.

Discussion Comments

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
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.