If you avoid buying buttermilk because it always goes bad before you get around to using it up, consider buying a bottle and freezing it in small, manageable amounts. While there are plenty of baked good recipes that call for Greek yogurt, I also use it in place of sour cream in recipes because Greek yogurt comes with good nutrition: It’s protein-rich, of course, but it’s also a great source of calcium, potassium, and B vitamins. So, for every cup of buttermilk needed, use 1 cup of plain yogurt. Stir well and leave to stand for 5 minutes before using as directed in the recipe. I’m so glad! =), Good! Here at I Heart Eating®, I share my family's favorite tried-and-true recipes. *. You can use the two interchangeably. I have used everything from fat-free Greek yogurt to full-fat Greek yogurt with good results. Also, since Greek yogurt is naturally acidic, it reacts with baking soda in baked goods causing them to achieve a better rise. And the waste whey from Greek yogurt manufacture has become one of the biggest pollution issues for the dairy industry (yogurt is made first and then drained of the whey). Probably not. Full fat (whole) milk or semi-skimmed (reduced fat) milk work best here as skimmed (non fat) milk tends to turn a little watery. It’s tangy and delicious and I haven’t noticed a difference in any of my baked goods. My pancake test starts with dry ingredients topped with beaten egg/vegetable oil. I’m so glad! Compared to biscuits and pancakes, with their simple ingredients, this cake is complex: brown sugar, butter, vanilla, and nuts all contribute to the flavor profile. Alternatively you can sour some milk by adding some acid. Oh, and if you’ve got a recipe that calls for regular yogurt, you can use Greek in its place as well — you’ll just want to thin it a little, too. Full fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor. Required fields are marked *, Rate this recipe If you can find Straus's European Style whole milk yogurt (mostly California), you can use it with a minimum of thinning; it can be poured. King Arthur Baking Company, Inc. All rights reserved. If you’re using Greek yogurt, thin it out with a bit of milk before substituting the same way. Using plain milk, which lacks buttermilk's acidity, results in a darker-colored, denser cake. e9.size = "728x90,468x60";