Out of Milk, one case
Yogurt substitute for milk
4 options, ranked, with the exact amount
Use Plain yogurt + water
Same amount as the milk
1 part yogurt, 1 part water
Yes, you can use yogurt as a milk substitute using a 1:1 ratio in most recipes. For liquid consistency, thin yogurt with water or milk. Yogurt provides moisture and creaminess with added tanginess and protein.
- Best for —
- smoothies
One casethe full yogurt card
Every option, one card
Ranked| # | Substitute | Instead of milk |
|---|---|---|
| 1 | Plain yogurt + watersmoothies | Same amount1 part yogurt, 1 part water |
| 2 | Greek yogurt + watersmoothies | 2 parts Greek yogurt, 1 part water |
| 3 | Yogurt + milksmoothies | Same amount1 part yogurt, 1 part milk |
| 4 | Yogurt + plant milkvegan recipes | Same amount1 part yogurt, 1 part plant milk |
Plain yogurt + water
tangy, slightly different from milk
Thinned yogurt that mimics milk's liquid consistency
- Best for
- smoothies, baking, when you need liquid consistency
- Texture
- liquid, creamy
- Fat content
- Lower fat, higher protein
Mix yogurt with water to achieve milk-like consistency.
Greek yogurt + water
tangy, similar to milk
Thick yogurt thinned with water for milk consistency
- Best for
- smoothies, baking, when you want more protein
- Texture
- liquid, creamy
- Fat content
- Lower fat, higher protein
Greek yogurt provides more protein, mix with water for proper consistency.
Yogurt + milk
tangy, similar to milk
Yogurt mixed with milk for creamier consistency
- Best for
- smoothies, baking, when you want creaminess
- Texture
- liquid, creamy
- Fat content
- Medium fat, higher protein
Mix yogurt with milk for creamier texture than water.
Yogurt + plant milk
tangy, plant milk flavor
Yogurt mixed with plant-based milk for dairy-free option
- Best for
- vegan recipes, lactose-free options, when you want plant-based
- Texture
- liquid, creamy
- Fat content
- Variable, higher protein
Mix yogurt with almond, coconut, or oat milk for dairy-free option.
The longer answer
About this case
Yogurt can be a versatile substitute for milk in many recipes, providing similar moisture and creaminess with added tanginess and protein. While the texture and flavor are different, yogurt can work well in many applications where milk is used for moisture, binding, or as a liquid base.
Tips for substituting milk
7 tips- For best results, thin yogurt with water or milk to achieve proper consistency
- Use plain, unsweetened yogurt to avoid affecting the recipe's sweetness
- Greek yogurt provides more protein but needs more liquid to thin
- For smoothies, yogurt adds creaminess and protein
- For baking, yogurt provides moisture and helps with binding
- If the mixture is too thick, add more water or milk
- Yogurt works best in recipes that can handle tanginess
Notes on milk
- Smoothies
- Yogurt adds creaminess and protein to smoothies. Thin with water or milk for proper consistency.
- Baking
- Yogurt provides moisture and helps with binding in baked goods. Thin with water or milk for liquid consistency.
- Pancakes
- Yogurt works well in pancakes, providing moisture and tanginess. Thin with water or milk for proper consistency.
- Muffins
- Yogurt provides moisture and helps create tender crumb in muffins. Thin with water or milk for liquid consistency.
- Sauces
- Yogurt can work in sauces, but may need thinning with water or milk for proper consistency.
- Dressings
- Yogurt works well in dressings, providing creaminess and tanginess. Thin with water or milk if needed.
Yogurt smoothie (milk substitute)
Yogurt provides creaminess and protein to this smoothie
Ingredients
- 1 cup plain yogurt (milk substitute)
- ½ cup water
- 1 banana
- ½ cup frozen berries
- 1 tbsp honey
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a blender
- Blend on high speed until smooth and creamy
- Add more water if too thick
- Taste and adjust sweetness if needed
- Pour into glasses and serve immediately
Yogurt pancakes (milk substitute)
Yogurt provides moisture and tanginess to these pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plain yogurt (milk substitute)
- ½ cup water
- 2 large eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients in a large bowl
- Whisk yogurt and water together
- Add eggs, melted butter, and vanilla to yogurt mixture
- Add wet ingredients to dry ingredients, mix until just combined
- Let batter rest for 10 minutes
- Heat griddle or pan over medium heat
- Pour ¼ cup batter for each pancake
- Cook until bubbles form and edges look set
- Flip and cook until golden brown
- Serve with syrup and butter
Yogurt muffins (milk substitute)
Yogurt provides moisture and helps create tender crumb in these muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plain yogurt (milk substitute)
- ½ cup water
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh berries (optional)
Instructions
- Preheat oven to 375°F (190°C)
- Line muffin tin with paper liners
- Mix flour, sugar, baking powder, baking soda, and salt
- In separate bowl, whisk yogurt, water, oil, eggs, and vanilla
- Add wet ingredients to dry ingredients, mix until just combined
- Fold in berries if using
- Divide batter among muffin cups
- Bake for 18-20 minutes until golden brown
- Cool in pan for 5 minutes before removing
- Use yogurt
- Smoothies and beverages
- Baking and quick breads
- Pancakes and waffles
- Muffins and cakes
- When you want more protein
- When you want probiotics
- Consider alternatives
- When you need exact milk flavor
- Very traditional recipes
- When liquid consistency is crucial
- When you need specific sweetness levels
- If mixture is too thick, add more water or milk
- If mixture is too thin, use less water or milk
- If baked goods are too dense, add more baking powder
- If baked goods are too dry, add more yogurt
- If smoothie is too thick, add more water or milk
- Store yogurt in the refrigerator
- Use within 1-2 weeks of opening
- Check for signs of spoilage before using
- Bring yogurt to room temperature before baking for best results
- Don't freeze yogurt as it may separate
Questions
10 questionsCan I use yogurt instead of milk?
Yes, you can use yogurt instead of milk in most recipes. For liquid consistency, thin yogurt with water or milk. Use a 1:1 ratio for best results.
What's the ratio for substituting yogurt for milk?
Use a 1:1 ratio when substituting yogurt for milk. For liquid consistency, mix 1 part yogurt with 1 part water or milk.
Is yogurt a good substitute for milk?
Yes, yogurt is a good substitute for milk. It provides similar moisture and creaminess with added tanginess and protein, though the texture and flavor are different.
Can I use Greek yogurt instead of milk?
Yes, Greek yogurt can be used instead of milk. It's thicker, so mix 2 parts Greek yogurt with 1 part water to achieve proper consistency.
What recipes work best with yogurt as milk substitute?
Yogurt works best in smoothies, baking, pancakes, and muffins. It provides moisture and creaminess with added tanginess and protein.
Can I use yogurt instead of milk in smoothies?
Yes, yogurt works well in smoothies as a milk substitute. It adds creaminess and protein. Thin with water or milk for proper consistency.
Can I use yogurt instead of milk in baking?
Yes, yogurt can be used instead of milk in baking. It provides moisture and helps with binding. Thin with water or milk for liquid consistency.
What's the best yogurt for milk substitute?
Plain, unsweetened yogurt works best as a milk substitute. Greek yogurt provides more protein but needs more liquid to thin to proper consistency.
Can I use yogurt instead of milk in pancakes?
Yes, yogurt works well in pancakes as a milk substitute. It provides moisture and tanginess. Thin with water or milk for proper consistency.
Do I need to thin yogurt when using it as milk substitute?
For recipes that need liquid consistency, yes, thin yogurt with water or milk. For thick applications like dips, yogurt can be used without thinning.