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Substitutes for Yogurt

Common substitutes for yogurt are Sour Cream, with ratios below.

MoistureAcidTenderizerFatTexture

Substitutes (1)

  • Sour Cream

    Good fit

    1:1

    BakingSauteingSlow CookRaw Cold

FAQ

What else is Yogurt known as?

Yogurt is known as curd, plain yogurt, dahi, cultured milk, and natural yogurt.

What does Yogurt taste like?

Yogurt is moderate on acidity, light on fat richness, light on sweetness, light on saltiness, and light on umami.

What is the texture like raw?
  • Thick, smooth, and creamy with a slight cling.
  • Tangy and cool, ranges from pourable to spoonable depending on straining.
What is the texture like cooked?
  • Turns grainy and can separate into curds and whey if boiled or overheated.
  • Stays smooth if warmed gently.
How is Yogurt used in recipes?

Yogurt is use as a tenderizer in marinades, a tangy base for dips and dressings, or a moisture booster in baked goods. Stir in at the end of hot dishes to avoid curdling. Store sealed in the fridge; pairs well with cucumber, garlic, honey, and warm spices.

Does water content matter?

Yogurt has high water content. Adds moisture; can thin batters or release liquid when heated.

Does Yogurt help emulsify sauces?

Yes. Yogurt helps oil and water stay mixed in dressings and dips.

Is Yogurt sensitive to heat?

Yes. Yogurt can break, curdle, or scorch if overheated.

Cooking methods

Works well

  • Baking

    Adds moisture and tang to cakes, muffins, and flatbreads. Tenderizes crumb. Helps activate baking soda.

  • Sauteing

    Stir in off heat or low heat only. High heat splits it into curds and watery whey.

  • Slow Cook

    Add near the end of cooking. Long high heat causes curdling and a grainy texture.

  • Steaming

    Not steamed directly. Works as a finishing sauce or dip for steamed vegetables and dumplings.

  • Raw Cold

    Smooth and tangy straight from the tub. Good base for dips, dressings, and marinades.

  • Drinks

    Blends smooth into lassi, smoothies, and chilled soups. Adds body and a tart edge.

Methods to avoid (2)
  • Frying

    Not used for frying. Water content and proteins mean it spatters and breaks down fast.

  • Grilling

    Not a grilling ingredient. Used as a marinade base or cooling sauce alongside grilled food.