Yogurt
Protein
Yogurt can have a leavening effect when combined with baking soda.
Functions
Dietary Info
Allergen Warning
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.
Common Uses
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