Have you noticed how many baking recipes call for Greek yogurt? If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire.
Photo via CakeSpy
First and foremost: What is Greek yogurt, exactly?
Undoubtedly you’ve heard of Greek yogurt, but if you’re unclear about how it’s different from, well, just regular ol’ yogurt, let’s discuss.
Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain.
Why is Greek yogurt so popular in baking?
For one, the straining process reduces the amount of lactose in Greek yogurt, meaning that it’s naturally lower in sugar than unstrained yogurt. And while Greek yogurt is denser than unstrained yogurt, it’s higher protein and lower in carbs.
For another, it’s an overall healthy substitute in baking. Though Greek yogurt often contains more calories than unstrained yogurt, it typically has far fewer calories and less fat than common baking ingredients such as sour cream — but it can deliver similar results without sacrificing flavor.
And of course, one of Greek yogurt’s main selling points is the crave-worthy, slightly tangy flavor it brings to finished baked goods. Plus, it can help cakes, cookies, and quick breads attain a light and fluffy texture while maintaining a perfectly moist crumb.
What does Greek yogurt do in baking?
Oh, so much! Here’s just a brief list:
- 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
- It can act as a garnish, in place of ice cream or whipped cream topping.
Beyond baking, Greek yogurt can be churned in an ice cream maker for an easy frozen yogurt. Plus, the acidity of Greek yogurt means you can combine it with milk to make an easy DIY buttermilk substitute.
When can I use Greek yogurt as a substitute in recipes?
As noted above, plain and unflavored Greek yogurt can be used as a substitute for other ingredients while baking. In general, you can swap it in equal quantities for:
- Sour cream
- Crème fraîche
- Mayonnaise called for in a recipe
The flavor and texture may vary a bit, of course.
Substituting Greek yogurt for regular, unstrained yogurt is trickier. Sometimes it works just fine to swap it in equal quantities; other times it can make your mixture too thick. When in doubt, you can water down or add mil to your Greek yogurt to get a consistency more like unstrained yogurt.
What can I use as a Greek yogurt substitute?
What about when you’re out of Greek yogurt and need a substitute? Well, you could always use sour cream or crème fraîche, but if your goal is healthier baking, this might not be the best option for you.
Alternately, you can strain regular (unstrained) yogurt through a cheesecloth. In essence, you’ll be making DIY Greek yogurt!
Baking with Greek yogurt: Four ways to try it
1. Greek yogurt pound cake
This better-for-you pound cake recipe ditches the traditional butter and sugar, instead employing Greek yogurt and honey. The resulting cake is impossibly tender, moist and has a mellow-sweet honey flavor.
2. Glazed cranberry orange scones
The secret to keeping homemade scones moist and tender? A healthy dose of Greek yogurt. It keeps the scones from suffering the fate of many store-bought ones, which are overly crumbly and cardboard-like.
Get the Recipe
3. Greek yogurt popsicles
When the weather’s hot and humid, sometimes no-bake treats are what you’re craving. These tangy-sweet Greek yogurt popsicles are extremely simple to make. Made using Greek yogurt, berries, orange zest and a little sugar, they’re bound to satisfy your sweet craving while keeping you cool in the heat.
4. Two-ingredient pizza crust
Baking with Greek yogurt isn’t just limited to sweets. You can actually combine plain Greek yogurt with self-rising flour to make an easy (and quick) two-ingredient pizza crust! Talk about a kitchen miracle.
FAQs
The reason buttermilk makes for such great pancakes, waffles, and biscuits is that its acidic nature helps make them extra fluffy and light, while also adding a delicately tangy flavor. Greek yogurt has that same acidic characteristic, so it provides a similarly successful result.
What is a good substitute for Greek yogurt in baking? ›
5 Amazing Greek Yogurt Substitutes
- Plain Yogurt. It depends on the recipe, but plain, unsweetened yogurt will work as a substitute for Greek yogurt. ...
- Sour Cream. Sour cream has the consistency of Greek Yogurt, and it maintains the same sharp tang in recipes. ...
- Buttermilk. ...
- Cottage Cheese. ...
- Silken Tofu.
It makes a great addition to smoothies and can even be consumed as a side dish for spicy and savory meals. Its creamy, rich texture makes the Greek dairy product especially delectable, much like a decadent dessert despite the fact that it's really a nutritious food.
What is the difference between Greek yogurt and regular yogurt in baking? ›
Baked goods: When mixed into batters, Greek yogurt adds moisture for denser results. It goes great in many kinds of treats, including carrot cake and marbled brownies. Icings: Greek yogurt can give frostings and icings a thick, decadent texture.
Can Greek yogurt replace eggs in baking? ›
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Is sour cream or Greek yogurt better for baking? ›
Make a straight substitution — If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream. Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium.
Can you replace butter with Greek yogurt in baking? ›
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.
Can I replace vegetable oil with Greek yogurt in baking? ›
Whole-fat Greek yogurt is a great swap for oil in baked goods. It's creamy and rich, and adds a nice texture to pound cakes, cookies, and Blueberry Muffins, plus a bit of extra protein. 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.
Can you substitute Greek yogurt for cream cheese in baking? ›
Use an equal amount of Greek yogurt in place of cream cheese to make dips, spreads, frostings, and baked goods. You can also strain Greek yogurt overnight using a cheesecloth — this can thicken it to match the texture and consistency of cream cheese.
What happens when you eat Greek yogurt every day? ›
Greek yogurt is an excellent source of calcium, which can help improve bone health. It also contains probiotics, which support a healthy bacterial balance in the gut. Eating Greek yogurt may be associated with lower blood pressure and a lower risk of type 2 diabetes.
1. fa*gE Total. fa*gE Total is one of the most popular, as well as healthiest Greek yogurt products available, due to its high protein content and minimal ingredients. Each serving provides approximately 18 grams of protein, which supports muscle growth and repair and keeps you fuller for longer.
What animal is Greek yogurt made from? ›
Old-fashioned Greek yogurt is made with goat's milk while American yogurt, and many of the American-made “Greek-style” products, are made from cow's milk. (“Greek-style” yogurts may also contain thickening agents like condensed milk or gelatin.) All yogurt starts out the same, with milk and live cultures.
What is the best yogurt for baking? ›
In general, both Yeh and Sternman Rule recommend using plain, full-fat yogurt. For thick batters—or ones where you are substituting sour cream, cream cheese, mayonnaise, or ricotta—go for plain Greek yogurt to maintain the texture, adds Abood. And don't forget to read the ingredient list on the yogurt container!
Why is Greek yogurt so expensive? ›
Summary. Yogurt is a fermented dairy product, and there are many types. When people make Greek yogurt, there's an extra step — they strain it so it gets thicker and more tart. Greek yogurt also contains slightly less water than regular yogurt, and it tends to be a bit more expensive.
How does Greek yogurt affect baking? ›
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.
Why does Greek yogurt work in dough? ›
With just self-rising flour and plain Greek yogurt, you can make almost any bread-based creation you can think of. Thick, Greek-style yogurt gives the dough its moisture and tenderness, while the leavening agents in the flour allow the dough to rise without yeast.
Which yogurt is best for baking? ›
Skyr works well for this as it holds together better. When a cake or biscuit calls for yogurt, use regular – both Greek and Skyr are too thick and will change the texture. The best substitute for yogurt is sour cream mixed with a few drops of lemon juice.
Can Greek yogurt replace oil in baking? ›
Whole-fat Greek yogurt is a great swap for oil in baked goods. It's creamy and rich, and adds a nice texture to pound cakes, cookies, and Blueberry Muffins, plus a bit of extra protein. 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.
