Yogurt Baking Substitutions
Ratios and techniques for substituting yogurt for oil, butter, buttermilk, or eggs in baking recipes.
1 Cup Oil = 1 Cup Yogurt • 1 Egg = 1/4 Cup (60g) Yogurt • 1 Cup Buttermilk = 3/4 Cup Yogurt + 1/4 Cup Milk
Yogurt is an excellent baking substitute that adds moisture and acidity. It can replace butter or oil for a lower-fat bake, or substitute for buttermilk due to its lactic acid content. When substituting yogurt for oil or butter, use a 1:1 ratio, but note that the texture will be denser. For eggs, 1/4 cup (60g) of plain yogurt can replace one large egg, acting as a binder and moisture provider.
The acidity in yogurt (pH around 4.0-4.5) is critical because it relaxes gluten networks and activates baking soda. If you are replacing liquid milk or buttermilk with thick Greek yogurt, you must thin it with a small amount of water or milk to match the original liquid volume. Always use plain, unsweetened yogurt in baking to avoid adding artificial flavors and excess sugar, which can cause cakes to burn easily.
Using sweetened or flavored yogurt (like vanilla), which adds unwanted sugars and synthetic flavorings to the recipe. Always use plain, unsweetened yogurt.
Greek yogurt is strained and much thicker than regular yogurt. If using Greek yogurt to replace liquid dairy, thin it with a splash of milk or water to match the consistency of regular yogurt.
Ideal in muffins, quick breads, chocolate cakes, and pancakes where moisture and a soft crumb are desired.
Replace oil/butter 1:1 with yogurt thin Greek yogurt with 25% water/milk for liquid swaps.
Keep refrigerated in its original container. Use within 10 days of opening, discarding if any mold or off-odors develop.