Greek yogurt would produce better results, but in a pinch, vanilla yogurt might be OK. I would drain the vanilla yogurt first--Greek yogurt is much thicker than regular yogurt. And vanilla yogurt will have more sugar in it, so you might want to reduce the amount of sugar you add to the recipe.
Yes, if you have no other choice & are willing to have a different result. The vanilla yogurt will have more of both moisture and sugar than a plain Greek yogurt, and so will alter the batter. Might work, but will be different.
Would adding a little lemon juice to the yogurt help? It seems like this would help thicken it while countering the extra sweetness. I've never tried it but was reminded of adding lemon to milk to make buttermilk.
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