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Our Substitution Guide is meant to be just that — a general guide. We've come up with our suggested ratios as we've created our many recipes using Greek-Style Yogurt, using the proportions that pleased us most. You may be perfectly happy with substituting 100% yogurt in our Carrot Cake recipe for instance, which will still be moist and delicious but have a slightly different texture. For recipes of your own, start with the guide and experiment. When you hit a home run, send us the recipe!
Take a gradual approach when substituting yogurt in family favorites. Start with one-third yogurt to two-thirds mayo in your tuna salad for instance, easing in more as your family gets used to the change.
Our creamy, tangy Greek-Style Yogurt make a great substitute for high-fat cream or sour cream in soups, sauces and stews. But heat can cause yogurt to separate, so whisk it in off the heat at the end, gently re-warming the dish over low heat if necessary, but not letting it simmer or boil. You can also add a little flour as you sauté ingredients, or whisk in some cornstarch that has been dissolved in liquid, which will give a slightly thicker and smoother result.
When you substitute Greek-Style Yogurt for higher-fat ingredients, you are adding protein and calcium. But fat also carries flavor, so use more of ingredients like spices, herbs or vanilla.
If the yogurt has been opened and refrigerated for a while, it may have a little watery separation; stir it together until smooth before measuring, especially when using for baking.
For desserts, you can generally use either a sweetened or plain Greek-Style Yogurt without much difference. In our Cream Cheese Marbled Brownies for instance, plain yogurt would work just fine, giving you a slightly less sweet result.
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Cabot Creamery Cooperative is owned and operated by 1,200 farm families located throughout New England and upstate New York, who together produce all natural, award-winning dairy products, including the "World's Best Cheddar."
Putman Farm — Lisbon, NY