Share
Yoghurt is a versatile dairy product that is a staple in most of the houses all over the world. Beyond just being a condiment, it has a varied role to play in the culinary industry. Its fermented nature, along with its creamy texture and tangy flavour, has a unique effect on the dishes to which it is added. Similarly, in baking, yoghurt also has a very important role to play that must not go unnoticed.
Video credit: Youtube
In baking, yoghurt serves multiple purposes, acting as a tenderiser, a moisture enhancer, and a subtle flavour booster. Its acidity helps to activate baking soda, a common leavening agent, resulting in lighter, fluffier baked products. Furthermore, the natural fats and proteins in yoghurt enrich the batter or dough, contributing to a more tender crumb and a pleasing mouthfeel. Also, there can be times when yoghurt isn’t available, so you must look for some alternatives that will fulfil your needs.
Mashed Banana
Mashed banana offers a nutritious and delicious alternative to yoghurt in baking endeavours. Its natural sweetness and creamy texture enhance various recipes, adding moisture and flavour. Replace yoghurt with mashed banana in muffins, cakes, and bread for a moist, tender crumb without sacrificing taste. The banana's subtle sweetness complements a range of flavours, from chocolate to cinnamon. It also adds a boost of potassium and fibre to your baked goods.
Sour Cream
Sour cream, a versatile yoghurt substitute in cooking, offers a tangy twist to various dishes. Its creamy texture enhances both sweet and savoury recipes. Use it as a creamy topping for tacos, baked potatoes, or nachos, adding a delightful tanginess. Incorporate it into baking for moist and tender cakes and muffins, replacing yoghurt in recipes seamlessly. Its rich flavour elevates salad dressings, dips, and sauces, lending a velvety consistency.
Buttermilk
Buttermilk is an excellent yoghurt substitute for baking, offering similar acidity and moisture. To use buttermilk in place of yoghurt, simply substitute it in equal amounts. Its tangy flavour enhances baked goods like cakes, muffins, and pancakes, helping them rise better and attain a tender crumb. The acidity in buttermilk reacts with baking soda, promoting a light, fluffy texture.
Lemon Whipped Cream
Lemon whipped cream serves as a fantastic yoghurt substitute in baking, adding a unique tangy zest and lightness to your creations. Made by whipping heavy cream with lemon juice and a touch of sugar, this airy alternative enhances cakes, muffins, and scones with a delightful citrus twist. Its creamy texture provides the moisture and richness typically offered by yoghurt, while the lemon's acidity helps in leavening.
Mayo
Mayonnaise is an excellent substitute for yoghurt in baking, offering a similar creamy texture and moisture. When used in cakes, muffins, or quick breads, mayo can replace yoghurt at a 1:1 ratio. Its rich consistency helps maintain the moistness of baked goods while providing a subtle tang. This swap is especially handy for those avoiding dairy or when yoghurt is unavailable.
