Thinned yogurt instead of milk
A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water?
Flour 2 cups
Baking powder 1 and 1/2 tsp
Salt 1/2 tsp
Oil 2 tbsp
Warm milk 3/4 cup
Many other recipes call for water instead, but I believe milk makes the bread softer and affect the texture. That's why I'd use yogurt.
Best Answer
Yogurt is acidic, much more so than milk. So when you substitute it for milk, you're affecting the acid-base balance in your recipe, and you may need to change some of the baking powder to baking soda to restore it.
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Can you use yogurt as a substitute for milk?
Yogurt: Yogurt is thicker than milk. Stir in a little water, then use it as a 1:1 substitute. To offset the tangy flavor of yogurt, you can add a touch of vanilla.Can you dilute yogurt to make milk?
Thin it to the consistency of plain yogurt, by combining 2/3 cup Greek yogurt and 1/3 cup water.Can I use Greek yogurt in place of milk?
Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.Can you dilute yogurt?
Since Greek yogurt is thicker, however, you may want to thin it with water or milk to mimic the consistency of buttermilk before using, particularly for pancakes and waffles. Just stir in a few spoonfuls of liquid until it's more of a pourable consistency and then measure it for the recipe.Can I substitute milk for yogurt in baking?
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Answer 2
Yogurt will work just fine. It will even give you some nice extra flavor.
Unless it is greek yogurt you don't need to thin it at all. Greek yogurt has some water drained off but normal yogurt has the same water content as the milk it was made from.
In some recipes you might have to thin it to get the right consistency to work with but in the case of flour doughs you can just mix it into the dough straight.
Answer 3
Yes, you should be fine using thinned yoghurt. You are correct in your belief that milk (or rather, fat of any kind) softens the dough.
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