Use Greek Yogurt as a Substitute in Recipes (2024)

FAQs

Use Greek Yogurt as a Substitute in Recipes? ›

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.

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.

Our creamy, tangy Greek Yogurt is a great substitution for sour cream or other high-fat cream in soups, sauces and stews. But heat can cause yogurt to separate, so whisk it in off the heat at the end, gently re-warming the dish over low heat if necessary, but not letting it simmer or boil.

Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream. Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn't be used in recipes that require whipping.

Greek Yogurt

Due to its thickness, you'll want to add a bit more yogurt to the recipe than the amount of oil called for. Start with a 1:1.25 ratio. For example, if the recipe calls for 1 cup of oil, use 1 ¼ cup of yogurt for baking. If your batter seems dry, slowly stir in a bit more yogurt.

So to substitute Greek-style yogurt for American-style yogurt in baked goods, remember this rule: Use only two-thirds of the amount of Greek yogurt called for in the recipe and make up the difference with water.

These proteins contribute a fluffy structure to cake or quick breads. So when substituting, just keep in mind: Sour cream = more dense and rich; Greek yogurt = more airy and moist.

Yogurt in sauces and hot dishes

There is one hurdle to overcome: yogurt forms small, annoying lumps when it is cooked and this makes sauce look curdled. Proteins are already fragile due to the presence of lactic acid in the yogurt. They begin to clump together and form lumps when exposed to heat.

In this pasta recipe, Greek yogurt is used in place of cream to form the base of a rich and velvety sauce. While the pasta's cooking, you'll blitz the yogurt with lemon zest, lemon juice, Parmesan cheese, olive oil, garlic, plenty of black pepper, and salt in a blender.

Beans are the wrong combination with eggs, milk, fish, fruits, yogurt, and meat. Yogurt is to be avoided with cheese, hot drinks, sour fruits, milk, mangoes, nightshades, beans, eggs, fish. Fat and proteins are mismatched foods as they need different digestive juices.

Can Greek yogurt go in the oven? ›

While Greek yogurt's temperamental relationship with heat makes baking with it somewhat more complicated, it is still possible. You just have to thin it out a bit before incorporating it into a recipe like raspberry yogurt muffins. That way, it'll perform more like regular yogurt, which has a thinner consistency.

From traditional comfort foods to fresh baked goods, Greek yogurt can substitute oil and mayonnaise. Oil: Replace oil with Greek yogurt when baking muffins, cakes and even waffles. Give these Greek Yogurt Banana Muffins or Double Blueberry Greek Yogurt Waffles a try.

How to substitute it: for every 1 cup of butter, substitute ½ cup of plain Greek yogurt. In general, I recommend using a full-fat or at least 2% fat Greek yogurt as the fat will help keep the texture nice and tender. To start, I usually try replacing only half of the butter with Greek yogurt.

One simple trick is to replace the oil called for in most boxed brownie mixes with either applesauce or plain yogurt (or even a Greek 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.

Don't heat Greek yogurt quickly

If you heat it too quickly, it'll separate and curdle, potentially ruining your dish. To avoid making a mistake you can't take back, it is best to only add Greek yogurt at the end when your recipe is done cooking.

GREEK YOGURT

If you're using a cup of butter or less, replace the butter with 1 cup of full-fat Greek yogurt. If your recipe calls for more than a cup of butter, you'll need to tweak the flour in your recipe by adding about ¼ cup more to compensate for the yogurt's extra moisture.

Yogurt. For this egg substitute, use 1/4 cup per egg. If you need to avoid dairy, you can use thick Greek-style plant-based yogurts. Most other non-dairy yogurts might be too thin to substitute for eggs in baking, so keep this in mind.