What are some ways to use yogurt in cooking and baking?
Yogurt works as a marinade, a creamy sauce or dip, a swap for sour cream, a moisture source in baking and a topping for soups. The main rules: add it at the end and keep it from boiling in sauces and soups, and use whole-milk yogurt where richness matters.
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In this article
What are some ways to use yogurt in cooking and baking?
Yogurt is a tangy, creamy ingredient that works in both savory and sweet dishes. Plain, unsweetened yogurt is the most flexible. Here are the common uses and the handling tips that matter.
In cooking
- Marinades: yogurt is acidic, and is widely used to marinate chicken and lamb in many cuisines.
- Sauces and dips: stir with garlic, herbs, lemon or cucumber for a quick sauce.
- Soups and curries: stir in at the end for creaminess.
- Sour cream swap: usually can replace sour cream in dressings, dips and toppings.
- Bowls and toppings: on grain bowls, baked potatoes, tacos or chili.
In baking
- Cakes, muffins and pancakes: replaces some milk or sour cream for a tender crumb.
- Quick breads and scones: adds moisture and tang.
- Toppings and glazes: thick Greek yogurt can stand in for some of the cream or sour cream in a topping.
Milk Street advises whole-milk Greek yogurt for baking because its butterfat gives the best results; for small amounts, around 1/4 cup, nonfat is acceptable, but use full-fat for larger amounts.
Stop it curdling
Milk Street’s tips for swapping yogurt into sour cream dishes: in soups, stir the yogurt in at the end and do not let the soup boil. If you must boil, include a starch such as flour or potatoes to stabilize it. Low-fat yogurt curdles more easily, so go gently with heat.
Choosing yogurt
- Plain and unsweetened for savory dishes.
- Greek-style for thicker results; regular for thinner sauces.
- Check labels for added sugar.
Flavor and texture vary by brand and recipe, so adjust to taste.
People also ask
Can I use yogurt instead of sour cream?
Often yes, especially Greek yogurt. In hot dishes add it at the end and avoid boiling to prevent curdling.
Why does yogurt curdle in cooking?
Heat, especially boiling, can make yogurt separate. Stir it in off the heat or with a starch to stabilize it.
What yogurt is best for baking?
Milk Street recommends whole-milk Greek yogurt for the best results; nonfat is fine for small amounts.
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