Post # 1
I have been using Greek Yogurt for both regular yogurt and sour cream in recipes that aren’t cooked, but I was hoping someone could give me their experience cooking it. I’m not sure how its different from regular (I know it has more protein, but I mean in terms of things that could affect baking/cooking).
I have an amazing lemon cake recipe that uses regular yogurt and I wasn’t sure if I could substitute Greek, and a chicken & rice casserole that calls for sour cream. Anyone baked with greek yogurt? Cooked? Any tips I should know about, or can I substitute away?
Post # 3
I’ve used it in curries and similar things, and it cooks down just the way sour cream does. I’ve never baked with it so I wouldn’t know for sure how it works for that kind of stuff, although I would think it would bake up similarly – I bet the lemon cake will be great with it!
Post # 4
@MaryRachel: I’ve made quite a few casseroles and soups using Greek yogurt in place of sour cream. I love it! No issues so far. I don’t recall baking with it though.
Post # 5
Post # 6
I find that cooking with it is just like sour cream, but because it’s thicker than regular yogurt, I would be tempted to thin it out a little before using it in baking.
Post # 7
Greek yogurt, unlike regular yogurt can stand being heated which means cooking and baking with it is just fine!
If you are using it as a replacement you may end up with a slightly different result since baking is chemical based and yogurt can be a different texture and acidity than sour cream, but it should still work.
Post # 8
I’ve baked cakes using greek yogurt- replacing eggs and oil. And they are the most deliciously moist cakes I’ve ever had. I haven’t use it as a sour cream substitute, but I have used it for cream cheese, and it works great.
Post # 9
I’ve also baked with it, and everything comes out really well! I sub it at a 1:1 ratio.
Post # 10
Wow, thanks everyone!
@wisher558: Great article! It had really helpful info in it–I didn’t know it was a good call for buttermilk & cream, but it makes sense. It does sound like I should thin it a little, so I’ll try that when I do the lemon cakes.