Yogurt

Yogurt

Protein

Yogurt can have a leavening effect when combined with baking soda.

Functions

MoistureTendernessFlavor

Dietary Info

Vegetarian

Allergen Warning

Dairy

About Yogurt

Yogurt is a creamy, tangy dairy product created through the bacterial fermentation of milk. In baking, its acidity tenderizes gluten, resulting in moist, soft textures while enhancing flavors with a mild tang. Yogurt's thick consistency adds moisture without thinning batters or doughs, making it an ideal substitute for buttermilk or sour cream. Its protein content contributes to a tender crumb, and its live cultures can leaven some doughs. Yogurt is favored by home bakers for its ability to enrich cakes, breads, and pastries with depth and complexity.

History

Yogurt's origins trace back to Central Asia and the Middle East, where it was likely discovered by accident when milk fermented naturally. Its probiotic benefits and preservation qualities made it a staple in these regions for centuries. Yogurt spread to Europe and beyond as trade routes expanded, becoming a dietary staple. It gained popularity in baking as a versatile ingredient that could enhance texture and flavor. In the 20th century, yogurt's health benefits and adaptability in recipes led to its widespread adoption in Western kitchens, cementing its place in modern baking traditions.

Nutrition Facts

For Original Ingredient
Serving size
100g
Calories 62
% Daily Value*
Total Fat 3.5g
5%
Total Carbohydrates 4.4g
1%
Dietary Fiber 0g
0%
Total Sugars 3.1g
6%
Protein 3.5g
7%
Sodium 48mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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