What Can You Use Instead of Yogurt?

The best yogurt substitute depends on the recipe. In sauces and desserts, labneh (strained cheese), cream mixed with a few drops of lemon juice, or plant-based yogurt can replace strained yogurt. For baked goods, combine milk with a few drops of lemon juice or vinegar to make a mixture with a consistency similar to yogurt. Yogurt usually adds moisture, mild acidity, and a creamy texture. Choose a substitute with a similar consistency and acidity: one that is too watery can throw off the recipe, while one that is too sour can overpower it. In marinades, also consider yogurt’s tenderizing effect and choose a substitute with a similar level of acidity.

What can you use instead of yogurt?
The best option depends on whether you are making a sauce, baked goods, or breakfast:
• In sauces and dips, labneh (strained cheese) provides a similar consistency and mild acidity.
• For cakes and cookies, let a mixture of one 200 ml measure of milk and 1 tablespoon (15 ml) of lemon juice or vinegar stand for a few minutes.
• For desserts, add a small amount of lemon juice to cream for a consistency and mild acidity similar to yogurt.
• For vegan recipes, use plant-based yogurt made from coconut milk.
• For salad dressing, mix a small amount of mayonnaise with water to get a similar consistency.

What mistakes should you avoid when using a yogurt substitute?
Letting the lemon-and-milk mixture stand too long can make it curdle more than intended and become lumpy. In desserts, replacing yogurt with a sour substitute in the same amount without adjusting it can throw off the flavor. When using a watery substitute, reduce other liquids in the batter to keep the consistency from becoming too loose. Some heat-sensitive plant-based yogurts can separate when cooked at high temperatures.

Which recipes are least affected by a yogurt substitute?
In marinades and baked goods that use only a small amount of yogurt, the substitute usually makes less of a difference. In cacık (yogurt-cucumber dip) or ayran (a yogurt drink), where yogurt is the main ingredient, the substitute changes the flavor noticeably. A labneh-based mixture is usually the closest match for these uses.

Can kefir replace yogurt?
Kefir is thinner than yogurt, but its mild tang makes it a good substitute in many sauces. You can use it directly in marinades and some soups. For recipes that need a thicker consistency, strain the kefir to remove some of its liquid. Like yogurt, kefir’s live cultures can add flavor and tenderness to meat.

The right yogurt substitute depends on the recipe: use labneh in sauces and dips, lemon milk in baked goods, and lemon cream in desserts. Choosing a suitable alternative can preserve much of the recipe’s consistency and flavor. Trying a few options with ingredients you have on hand can help you find the best fit over time.