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The Culture of Yogurt

  • Jan 11, 2016

We all know that yogurt is a great go-to breakfast. It’s super in smoothies, spectacular as a snack and works well in dinner recipes—but what about as a dessert?

It turns out yogurt is more well-rounded than ever, because it’s dynamite in desserts. Your baked goods won’t know what hit them when you sub out butter, oil or sour cream with the lighter, tangier option of yogurt. Plus you get the bonus of calcium, protein and probiotics. Before you begin, here are some quick tips for baking with yogurt, as it’s not always a one-for-one exchange.

- Substitute half of the amount of butter with yogurt, but halve it. As an example, instead of one cup of butter, use ½ cup butter and ¼ cup yogurt.

- When using shortening or oil, substitute half of the oil with ¾ the amount of yogurt. As an example, instead of one cup of oil, use ½ cup oil and ¾ cup yogurt.

- Replace an egg with ¼ cup yogurt.

- When substituting, fold the yogurt slowly into the batter so it won’t become too thin, and don’t over-stir it.

- Use plain yogurt. If you’re feeling adventurous, you can try vanilla or another flavor, but keep in mind that it will slightly change the flavor of the end result.

- Start with room temperature yogurt if you’re planning to add it to a hot dish.

- Yogurt is acidic, so avoid using aluminum foil or aluminum baking dishes when baking with it.

- Opt for Welcome Home Brands bakeware whenever you bake, whether with yogurt or without.

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