Guest Post by Dannon®
Before you begin swapping ingredients, read these essential tips for successful cooking with yogurt.
It’s not always an even exchange.
When you substitute yogurt for fats and liquids in your cooking, it’s not always an even, cup-for-cup exchange. As a general rule, add the minimum you think you’ll need and add more slowly as required to avoid thinning. Here are a few substitution ratios to keep in mind:
Make it plain
If you cook with yogurt, it’s important to make sure you use plain yogurt. Accidentally throwing vanilla yogurt into your chicken salad will lead up to a memorable dish you may prefer to forget. Depending on the recipe, you may choose to cook with Greek, plain, low-fat or nonfat yogurt. Greek is a little tangier in taste than plain yogurt, so it really lends itself to recipes like meat marinades, salad dressings, dips and potato dishes. Plain yogurt tends to work really well as a substitute in baking. The main thing to keep in mind is that different types of yogurt have different tastes that will affect your end result!
Use yogurt wisely
Before you substitute yogurt for everything, here are a few pointers to get the most out of it in your cooking.
