Yogurt should be a staple for home cooks but sometimes you run out halfway through a recipe. Don’t worry: There are some pretty simple substitutions you can make. But before you do that be sure to consider the role of yogurt in your dish when choosing a replacement.
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Stop Buying Yogurt! Make Your Own Yogurt With Two Ingredients
Generally speaking yogurt is used in a recipe — whether sweet or savory — to add both texture and flavor. Texture-wise it’s smooth and creamy (but not as watered down as something thicker like heavy cream). Flavor-wise it adds a slight tang and acidity that can’t be matched by (often higher-fat) dairy products but can be approximated by adding something like heavy cream and then a bit of acid like lemon juice.
When you bake with yogurt it plays a few other roles in your recipe: If you use baking soda the acid in yogurt can also react turning it into a leavening agent that helps your baked goods rise. It can also be useful as a way to add moisture to a recipe: This is probably more relevant to baked goods but theoretically a savory yogurt dip will also add moisture to a dish. Yogurt can act as a sort of binder but this is probably less important since most baked goods have an ingredient like eggs to do this. Either way the best yogurt substitutes will tick as many of these boxes as possible.
Leaving aside the most obvious replacement for regular yogurt — a one-for-one swap with Greek yogurt which is slightly thicker and higher in protein — the best option is probably to go with sour cream. You can generally do a one-for-one swap with the same amount of sour cream as you would with yogurt.
