How to Substitute Yogurt for Oil
When you want to reduce the fat content and improve the nutritional value in your cake, cookie, muffin or brownie recipe, substitute yogurt for the vegetable oil. While many cooks use applesauce as an oil substitute in baking recipes, it requires the baker to adjust the sugar amounts to compensate for the sweetness added by the applesauce. When using yogurt instead of oil, you don't need to adjust the sugar amounts to make the substitution. Does this Spark an idea?
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Instructions
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Drain the excess liquid off the top of the yogurt. When you open a carton of yogurt, there is usually watering substance floating on the top of the yogurt, which is what you drain off. Your carton of yogurt might not need to be drained.
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Read the recipe to determine how much oil it calls for.
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Measure out yogurt as you would oil. For example, if the recipe calls for 1/4 cup of oil, measure out 1/4 cup of yogurt instead.
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Add the yogurt to the recipe as if you were adding oil. Follow the rest of the recipe.
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Tips & Warnings
If you only want to replace half of the oil, do not replace it with the same amount of yogurt. Instead, if the recipe calls for 1 cup of oil, use ½ cup of oil with ¼ cup of yogurt plus 2 tbsp. of yogurt.
References
- Photo Credit cake decoration. cake with chocolate and nuts insi image by L. Shat from Fotolia.com
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Comments
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Thank you, Ann, you're article came in very handy in the nick of time as I was preparing to make apple muffins and wanted to omit the oil. I would like to mention that the 'watery substance floating on top of the yogurt' is whey, which contains the protein in yogurt and sometimes separates from the yogurt. You can simply mix it back into the yogurt before using...Or you can save the liquid, as I do when I make yogurt cheese and the whey is drained in the process, and then use it as the liquid in homemade waffles or pancakes. Fluffier pancakes and yummier waffles!
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Thank you, Ann, you're article came in very handy in the nick of time, as I was preparing to make apple muffins. I would like to mention that the 'watery substance floating on top of the yogurt' is whey, which contains the protein in yogurt. When I make yogurt cheese, I save the whey that is drained in the process to use as the liquid in homemade waffles or pancakes. Fluffier pancakes and yummier waffles!
