Cabot Greek Yogurt is a thick, creamy, decadent yogurt that is equally enjoyable by itself, as a rub, or as an ingredient in rich and flavorful sauces, dips or dishes.
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-Yogurt, using the proportions that pleased us most. You may be perfectly happy with substituting 100% yogurt in our Carrot Cake recipe that has delicious greek yogurt frosting for instance, which will still be moist and delicious but have a slightly different texture. Craving Chocolate Cake but not the calories? Try this Chocolate Layer Cake with Chocolate Greek Yogurt Frosting.
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 Yogurt is a great substitution for sour cream or other high-fat 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. Check out our Greek Yogurt Dip & Cucumber Sauce using Lowfat Plain Greek Yogurt.
When you substitute Greek Yogurt for higher-fat ingredients, you are adding protein and calcium. But fat also carries flavor, so use more of the 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.
Making desserts or baking with greek yogurt wouldn’t make a big difference. In our Cream Cheese Marbled Brownies for instance, plain yogurt would work just fine, giving you a slightly less sweet result.