Perhaps you should specify the purpose. Yes I do it quite often in baking for as good or better substitute. For sour cream as well I find them all interchangeable. Plain unsweetened of course.
I was just thinking of substituting yoghurt for buttermilk in buttermilk pancakes, now that you ask. Might need a bit more baking powder, what do you think ?
I was just thinking of substituting yoghurt for buttermilk in buttermilk pancakes, now that you ask. Might need a bit more baking powder, what do you think ?
No, you won't need any additional baking powder or baking soda, the latter being the ingredient that neutralizes acids. Buttermilk and yogurt are of a similar acidity.
This really depends on what you're making. BUT have no fear, you can make your own DIY buttermilk. Check this out for tips. https://food52.com/blog/9624-how-to-make-makeshift-buttermilk
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