Whole-milk regular yogurt thinned with water can be used as a substitute for buttermilk in many recipes.
The natural acidity and consistency of yogurt make it a suitable stand-in, especially after dilution with water, as it mimics the tanginess and liquidity of buttermilk.
To substitute for buttermilk, mix water with whole-milk yogurt to thin it out.
A common ratio is three parts yogurt to one part water, but you might adjust this depending on the thickness of the yogurt and the requirements of your recipe.
For each cup of buttermilk, you can use nearly one cup of the thinned yogurt mixture.
- 3/4 cup plain whole-milk yogurt
- 1/4 cup water.
- Mix both ingredients in a bowl.
- There is no thickening time required for this method, although you may need to use a whisk to ensure the water is completely incorporated with the yogurt.
This mixture can work well in baking recipes like pancakes, waffles, cakes, and muffins, where buttermilk’s role is to react with baking soda to create carbon dioxide, leading to a rise in the dough or batter.
The live cultures in yogurt can also help to tenderize the gluten in the flour, resulting in a soft texture.
However, the fat content and protein levels in yogurt are typically higher than in buttermilk, which can affect the texture and taste of your finished product.
Additionally, yogurt’s acidity might be slightly different from that of buttermilk, which could influence the final result slightly.
For savory dishes, the substitute may alter the flavor profile, so it’s worth considering the overall taste of the dish before deciding to use the yogurt-water mixture.
When using this substitute, it’s best to experiment and adjust to personal preference and the specific requirements of your recipe.