Greek yogurt is a great substitute for regular yogurt or even mayonnaise in certain applications.
Greek yogurt is just as good as the regular stuff for baking, dips and sauces. Just like sour cream, Greek yogurt is a 1-to-1 substitute for regular yogurt. Plus, there are a ton of benefits to eating Greek yogurt.
Use Greek Yogurt When You're Low on Your Favorite Dairy Ingredients. If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream.
Yes, all yoghurts curdle when boiled.
To use Greek yogurt and milk as a replacement for heavy cream, combine equal parts Greek yogurt and milk and whisk them together. For example, ½ cup of greek yogurt and ½ cup of whole milk, then you may use this as a replacement for 1 cup of heavy cream.
Plain Fat-Free Yogurt is so versatile that it can be used to tenderize meat, add thickness to sauces (instead of heavy cream), replace some mayonnaise and sour cream in dips, and serve as a base for salad dressings and marinades.
Can You Use Greek Yogurt Instead? Greek yogurt is more acidic and tarter than dahi. You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt.
But what's the nutritional difference between the two varieties? Put simply, full-fat yoghurt is higher in protein, calcium and, well, fat, while low-fat yoghurt contains all of those components, but it's less dense.
According to recent studies, eating a small amount of full fat yogurt or dairy (containing around 4-5% fat content), is still better than eating a larger amount of low fat yogurt or dairy which could contain stabilisers and hidden sugars that mount up the calories.
So to substitute Greek-style yogurt for American-style yogurt in baked goods, remember this rule: Use only two-thirds of the amount of Greek yogurt called for in the recipe and make up the difference with water.
If using Greek yogurt in baking (muffins, cakes, bread, etc.) mix ¾ cup Greek yogurt with ¼ cup water to replace 1 cup of regular yogurt. In cooking, such as for dressings and sauces you can add ¾ Greek yogurt directly to the dish without diluting it (¾ cup Greek Yogurt = 1 cup regular yogurt).
For years, Greek yogurt has been the go-to variety for optimum health. But what's the difference? Greek yogurt is yogurt that has been strained to remove its whey, resulting in a thicker consistency than that of unstrained yogurt, while preserving yogurt's distinctive sour taste.
Yogurt - It is best to use Greek yogurt because low-fat yogurt can cause dairy to split. You can also use sour cream or heavy cream for a richer gravy. To make this dairy-free, use coconut milk instead. Spice mix - Simple spices such as paprika, cayenne pepper, chili, coriander, cumin, etc.
Flavor wise, Greek yogurt and regular yogurt do taste different. We've covered that Greek has a much thicker and creamier consistency, but it also typically tastes more sour. Regular yogurt has a thinner consistency and is naturally sweeter.
A smart trick to avoid yogurt from curdling is to add a smart portion of gravy to the yogurt and whisk it in. This act is called 'Tempering'. Further, you can add the tempered curd to the hot gravy/curry. It enables a slow rise in temperature, thus preventing curdling.
Yogurt: I recommend using full-fat plain Greek yogurt here to take advantage of its natural creaminess. That makes the curry rich and creamy enough so you can choose to skip adding the heavy whipping cream later.
Don't expect it to act just like regular yogurt – chiefly, don't bake with it unless it's thinned out and don't heat it quickly or the concentrated milk proteins will separate from the remainder of the whey, never to unite again. Temper it before adding it to a warm dish, and only then, right at the end.
You can use Greek, plain, fat-free or low-fat yogurt whenever your favorite baking recipe calls for oil, shortening, butter, milk or even sour cream. Be aware that Greek yogurt has more of a tang to it than plain yogurt, notes Aguirre. "So plain yogurt tends to work well as a substitute in baking," she says.
Mix together equal parts milk and Greek yogurt to substitute for heavy cream in sauces and savory recipes. Protein-rich Greek yogurt will add richness and texture without as much fat as heavy cream—but heads up: it's not ideal for baking.
Combine equal parts Greek yogurt and milk for a substitute closer to heavy cream's thickness. Be sure to add it while your dish is off the heat to avoid curdling, and don't use it for whipping. Best for: sauces, soups, some baking.