Yogurt is a tangy, creamy dairy product that can serve as a substitute for other high-fat ingredients. Too much saturated fat in a person's diet can lead to health issues. By using yogurt instead of shortening, you're adding additional richness and texture, but also cutting out the saturated fat associated with shortening.
Vegetable shortening is solid fat that is made from vegetable oils -- typically cotton seed and soybean. Vegetable shortening has no flavor, and it blends well with flour. Shortening adds moisture to baked goods.
Use plain yogurt in place of shortening if you don't want to alter the taste of your baked goods. Yogurt can be used to substitute equal parts shortening. So, if your recipe calls for 1 cup shortening, use 1 cup yogurt. To add stability to the yogurt during baking, mix in about 1 to 2 tablespoons of cornstarch per 10 ounces of yogurt. Increase the baking time to about 10 minutes to compensate for the yogurt.
Taste and Texture
If you substitute yogurt for shortening, the crumb of your baked goods will be extremely moist. Counteract this by reducing the amount of water or other liquids in your recipe by a few tablespoons. Your baked goods might have a slight tangy aftertaste, depending on how much yogurt you add. If using a flavored yogurt, such as vanilla, strawberry or lemon, your baked goods might take on that flavor.
Yogurt can also be used to replace some of the milk or water required in your recipe. Use a ratio of 1 part yogurt to 4 parts liquid to start out. Your baked goods will be creamy and flavorful. If you don't want to replace all of the shortening, you can use 1/4 cup plus 2 tablespoons yogurt and a 1/2 cup of shortening for every 1 cup of shortening in the recipe.
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