Whole-milk Greek yogurt thinned with water or milk can be used as a substitute for buttermilk in recipes.
Greek yogurt is thicker and creamier than traditional buttermilk, so it’s typically diluted to match the consistency more closely.
To substitute for buttermilk, you can mix Greek yogurt with water or milk in a 1:2 ratio. Stir until the mixture is smooth and has the consistency of buttermilk.
- 3 ounces (about 1/3 cup) plain whole-milk Greek yogurt.
- 6 ounces (3/4 cup) 1% milk.
- Add the milk into the yogurt and stir until the mixture is smooth and has the consistency of buttermilk.
The acidity in Greek yogurt is similar to that of buttermilk, which means it can fulfill the same role in terms of reacting with baking soda for leavening purposes.
Additionally, it provides a tangy flavor that is comparable to buttermilk, making it suitable for use in baked goods like cakes, muffins and pancakes, as well as in dressings and marinades.
Using whole-milk Greek yogurt will also contribute to a rich and moist texture in baked goods due to its fat content.
This can be particularly desirable in recipes like cakes or bread.
However, because Greek yogurt contains less liquid, adjusting the amount of other liquids in the recipe might be necessary to achieve the correct batter or dough consistency (if you’re not thinning it already).