Replacing Buttermilk With Yogurt In Baking
I don’t buy buttermilk very often. I do get a half gallon around the holidays to make an even tastier cornbread dressing. Throughout the rest of the year, I either make a buttermilk substitute from fresh milk and vinegar, or I use yogurt. That’s right. You can use the two interchangeably. Here’s what you need to know about replacing buttermilk with yogurt in baking.
- You can substitute plain yogurt at a 1:1 ratio for buttermilk.
- If you’re using Greek yogurt, thin it out with a bit of milk before substituting the same way.
- For sweet baked goods, vanilla yogurt may be used. You can even get adventurous and try some of your favorite fruit flavored versions. Use what you have on hand.
- If you think ahead, you can make a fresh batch of homemade yogurt to use in your baking.
Give it a try in your favorite baking recipes. This simple buttermilk substitution has yet to fail me.
For more recipes for simple mixes and “convenience foods” that you can make yourself, check out:
Making your own mix from scratch rather than buying it in the store not only saves you money but also saves you from all the additives and preservatives that are put in the foods we buy. The recipes include:
- Apple Pie Spice Mix
- Basic Muffin Mix
- Brownie Mix
- Caribbean Jerk Seasoning
- Chocolate Chip Cookie Mix
- Corn Bread Mix
- Cream of Soup Mix
- Fajita Seasoning
- Fish Fry Coating Mix
- Fruited Oatmeal Mix
- Homemade Taco Seasoning Mix
- Homemade Vanilla Chai Tea Mix
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