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.