Need help with yogurt, milk, sour cream substitution.?!
Answers: I plan on making a number of baked products (cookies, etc.) and most recipes call for milk or sour cream. I would rather use yogurt (due to numerous reasons, mainly that I have a ton of it in the fridge right now). How do I substitute yogurt-for-milk and yogurt-for-sour cream? Is it a 1-to-1 ratio? i.e. 1 cup of milk = 1 cup of yogurt... 1 cup of sour cream = 1 cup of yogurt? And what if the recipe also calls for butter. Do I need to take that into consideration?
Yes, they are equal replacement amounts. Just take into consideration the flavor factor. If using plain yoghurt, there will be a sharpness that would not be there with sour cream or milk.
Whether or not the recipe calls for butter makes no difference. I bake sour cream cookies which calls for both butter and sour cream. You would use the butter if it is called for; with or without yoghurt substitution.
Yogurt will not be affected with butter... And yes you can substitute yogurt for this things. It is better for you. But it might not taste the same. I don't think I've ever heard or sour cream being in cookies.. lol. But yogurt has milk in it... that's what it's made from... as it is similar to sour cream. Just try one batch of cookies with it and if you don't think it tastes good then don't use it anymore!
You seem ready to do the research. Go for it. Let us know.
I'm not quite sure how those substitutions would turn out. These are some recipes using yogurt already...
Chocolate Chip Cookies-- http://www.recipezaar.com/80254
Iced Honey Lemon Cookies--http://www.recipezaar.com/111266
Dark Chocolate and Butterscotch Oatmeal Cookies-- http://www.recipezaar.com/225998
take a look at the rest of the recipezaar website for more great recipes! The search engine allows you to search for recipes based on the ingredients you would like to use or would like to omit.
Hope this helps!
Try using cocnut milk or cream, evaporated milk or soya milk, they are all good subsitutes