🥛 Dairy

Greek Yogurt Substitute for Baking: Complete Guide & Tips

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Quick Answer

The best Greek yogurt substitutes for baking are sour cream (1:1 ratio), buttermilk (1:1 ratio), and regular yogurt (1:1 ratio). Sour cream works best for cakes and muffins, buttermilk for pancakes and biscuits, and regular yogurt for most general baking needs.

Best Substitutes

Sour Cream

1:1

Rich, tangy substitute with similar texture and moisture content

Best for:

cakesmuffinsquick breadscoffee cakescheesecakes

Provides similar moisture and tanginess, slightly richer flavor

Buttermilk

1:1

Tangy liquid substitute that adds moisture and helps with leavening

Best for:

pancakesbiscuitssconesmuffinsquick breads

Liquid form, may need to adjust other liquids in recipe

Regular Yogurt

1:1

Similar dairy product with slightly different texture

Best for:

general bakingmuffinscakesbreads

May be thinner than Greek yogurt, strain if needed

Applesauce

1:1

Healthy substitute that adds moisture and natural sweetness

Best for:

muffinsquick breadscakeswhen reducing fat

Adds sweetness, reduces fat content, may affect texture

Cottage Cheese (Blended)

1:1

High-protein substitute with similar tanginess

Best for:

cheesecakesdense cakeswhen protein is desired

Blend until smooth, provides protein and tanginess

Cream Cheese

1:1

Rich substitute with similar tanginess and creaminess

Best for:

cheesecakesfrostingsdense cakeswhen richness is desired

Higher fat content, very rich and creamy

Frequently Asked Questions

Summary

Find the best Greek yogurt substitutes for baking including sour cream, buttermilk, and regular yogurt. Learn ratios, tips, and which works best for different baked goods.