The Best Simple Yoghurt Substitutes
Yoghurt also spelled yogurt, yogourt or yoghourt is a a delicious dairy product made by fermenting milk with lactic acid bacteria cultures which give it a fresh tangy flavour and thicken the texture so it looks more like whipped cream.
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Traditional Greek Yoghurts regular yoghurt that has been strained to remove some of the whey which makes them thicker and creamier. Commercial Greek Yoghurts often have full cream milk powder added so that the yoghurt has a similar thicker and creamier texture. It’s generally around 10% fat where as regular yoghurt is usually 4% fat or less.
If I don’t have yoghurt in the fridge, a sour cream is my go-to substitute. Yoghurts contain a lot less fat (approx 4%) compared to regular Crème Fraîche / Sour Cream (approx 35% fat) so it will be richer and slightly less acidic but generally this isn’t a problem.
A thick dollop of double cream will be sweeter and richer than yoghurt which may or may not be a good thing.
Whipped cream won’t have the acidity of yoghurt so adding a squeeze of lemon and/or some lemon zest will make up for the tangy flavour.
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In baking buttermilk will work for cakes but. For savoury cooking buttermilk is much less thick so won’t be ideal but then better than nothing.
Sometimes instead of having yoghurt and seeds or berries for afternoon tea I buy a tub of cottage cheese instead. I love its nubbly texture and more cheesy flavour.
Will work in a similar way to cottage cheese without the bumpy bits.
I love making this fresh creamy sauce using cashews and lime juice or lemon. It is delicious in it’s own right but it’s a handy dairy-free alternative to Yoghurt.
A similar idea to the cashew sauce above using pine nuts instead. Recipe here.
In recipes where you are just dolloping on the yoghurt as a sauce I often use mashed avocado or some guac. Don’t use in baked goods, unless you think you won’t notice the green colour and avocadoey flavour.
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Another option to replace yoghurt when you’re just looking for a sauce to dollop on things. This Almond Hummus recipe will work in a similar way.
In savoury recipes where the yoghurt is being added at the end (ie. not cooked), mayonnaise will be a much richer alternative but can be a good change.
There are plenty of good commercial coconut yoghurt options on the market. Just be careful as some have sweetener added which may not be so great in savoury dishes.
Yoghurt can be stored for months in the refrigerator. I generally ignore the best before date and eat it even weeks after it is out of date. As long as there’s no mold growing on it. Don’t freeze as the yoghurt will split when defrosted.
Also see see the Simple Ingredients Substitutes Index.
Have fun in the kitchen!
With love, Jules x
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 24/10/2023 01:49
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