Can yogurt replace butter?!
Can yogurt replace butter?
I have heard that yogurt can replace butter in some recipes. I am making brownies, do you think that i could replace the butter with yogurt and is it a straight conversion? Thanks :)
Additional Details1 month ago
it askes for a 1/2 cup of butter, would it be a 1/2 a cup of yogurt if i substituted?
Answers:
1 month ago
it askes for a 1/2 cup of butter, would it be a 1/2 a cup of yogurt if i substituted?
i would use more like 3/4 cup or 1cp of yogurt. I make brownies w/yogurt, but I still add an egg because it makes them fluffier and less fugdy, unless you like fudgy.
I wouldn't try it. The yogurt might go sour in the oven.
Nothing will ever replace butter.....nothing.
no, dont try that.
yes you can however i don't think the measurements would be the same maybe use 1/3 cup..
I don't think you could do it. Butter is fat, yogurt is naturally low in fat. Yogurt contains liquid, more than butter does. You couldn't do a straight conversion.
Here is something from Cook's Thesaurus about substituting fats in baking:
For baking
General notes: Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.
*applesauce (Applesauce can replace up to ? of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.) OR
*pureed prunes (Pureed prunes can replace up to ? of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.) OR
*apple butter (Apple butter can replace up to ? of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.) OR
*fruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.)OR
*ricotta cheese (This works well in many yeast breads that call for solid fat. Substitute measure for measure. For best results, substitute no more than 3/4 of the fat with this.) OR
*bananas (mashed) (Substitute measure for measure.) OR
*omit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.
*oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)
No, yogurt cannot be substituted for butter in a recipe that calls for butter. It can be substituted for buttermilk, milk, sourcream, or mayonaise in a recipe, but I cannot think of a cooked recipe when the texture needed calls for butter and butter could possibly be replaced by a milk product. If you want to cut down on the butter fat in your brownies, you might substitute 1/3 of the butter needed with applesauce. The flavor will be slightly changed, but who knows, you might come up with killer brownies with a "secret" ingredient. I have done this with cupcakes but never brownies, so if you want to experiment, try it and let us know.
Well if its just you eating them go for it but for someone else or a group it might be better just to stick with butter.
I don't think that is such a good idea. I would say try margarine.
Try using half butter and half unsweetened applesauce