My pantry swap for yogurt changed my baking game

I ran out of buttermilk last week for my banana bread. Used plain yogurt and a splash of milk instead. The texture came out way fluffier and less dense. Has anyone else tried swapping yogurt for buttermilk in muffins or cakes? I'm wondering if it always works this well.

2 comments

2 Comments

leodavis6d ago

Yeah the "texture came out way fluffier" part is real. Yogurt adds moisture without weighing things down like buttermilk can. I've used Greek yogurt in muffins and they came out lighter every time.

riley436d ago

Nah, I'm gonna push back on that. Yogurt makes everything more dense and wet in my experience, not fluffier. Buttermilk has that acid that reacts with baking soda to give you lift, yogurt just adds extra moisture that weighs things down.