Can yogurt replace buttermilk when baking?

You can often replace buttermilk with yogurt in baking, but there are some things to keep in mind:

Why Buttermilk Works in Baking:

* Acidity: Buttermilk is acidic, which helps activate baking soda, creating a light and airy texture.

* Moisture: Buttermilk adds moisture to baked goods, contributing to a tender crumb.

* Flavor: Buttermilk adds a subtle tangy flavor to baked goods.

Replacing Buttermilk with Yogurt:

* Type of Yogurt: Plain, unsweetened yogurt is best for baking.

* Ratio: Use the same amount of yogurt as you would buttermilk.

* Acidity Adjustment: Yogurt is less acidic than buttermilk. You may need to add a bit of lemon juice or white vinegar to the yogurt to bring it closer to the desired acidity level. The general rule is 1 tablespoon of lemon juice or white vinegar for every cup of yogurt.

* Flavor: Yogurt will give your baked goods a slightly different flavor than buttermilk.

Important Considerations:

* Recipes: Not all recipes are suitable for replacing buttermilk with yogurt. Recipes that rely on the specific tang of buttermilk may not work as well.

* Testing: If you're unsure, it's always best to test the recipe with a small batch first.

* Consistency: Yogurt can be thicker than buttermilk. If your recipe calls for a thin batter, you may need to thin the yogurt with a little milk.

Overall:

Yogurt can be a good substitute for buttermilk in many baking recipes. However, it's important to adjust for acidity and consider the specific recipe's requirements.