Dairy
Substitute for Yogurt
Out of plain yogurt? Sour cream and blended cottage cheese swap 1:1, buttermilk or kefir 1:1 in batters and marinades, and Greek yogurt needs thinning.
- vegetarian
- vegan options
- dairy free
Quick answer
Out of yogurt? The most versatile swaps:
- 1
Sour cream
1:1
- 2
Greek yogurt thinned with milk
⅔ cup Greek yogurt + ⅓ cup milk or water
- 3
Buttermilk
1:1
Yogurt is milk fermented by bacteria until it sours and thickens; the US standard requires a finished pH of 4.6 or lower. That acidity is what it brings to most recipes. It tenderizes cakes and reacts with baking soda, it softens the surface of meat in marinades, and it gives raita, tzatziki and dressings their tang. Its thickness matters too: a dip needs a spoonable swap, a batter only needs the acid and liquid. Mississippi State University Extension lists sour cream, buttermilk and blended cottage cheese as equal-amount replacements.
Baking
In muffins, quick breads and cakes, sour cream is the richest swap and buttermilk the leanest. Both are acidic, so baking soda still reacts. With buttermilk, the batter is thinner; if it looks noticeably runnier than usual, hold back some of the recipe’s milk. Greek yogurt works only when thinned, otherwise the extra protein dries the crumb.
Marinades and curries
Yogurt marinades for chicken tikka, kebabs and lamb rely on mild acid and a coating that clings. Greek yogurt thinned slightly or sour cream stay on the meat; buttermilk and kefir tenderize just as well but drip off, so use them for longer soaks. In curries, stir any dairy substitute in off the heat and keep it below a simmer, or it separates.
Dips, sauces and breakfast
For tzatziki, raita and herb dips, sour cream or Greek yogurt give the right body. Blended cottage cheese is the high-protein option for parfaits and dips; add lemon for sourness. In smoothies and overnight oats, kefir is the natural swap and pours more easily.
When not to substitute
When yogurt is the base of the dish, as in labneh, frozen yogurt, lassi or a yogurt starter for a new batch, its specific cultures and texture are the point. Labneh made from sour cream turns greasy, and buttermilk lassi is thin and salty-sour rather than creamy. For a milk allergy, use plant yogurts only, and read the label for added milk protein, which some blends contain.
Common mistakes
- Using vanilla or sweetened yogurt substitutes in savory dishes. Curries and dressings pick up a dessert flavor.
- Swapping Greek yogurt straight into batter. The cake bakes up dry and tight.
- Boiling yogurt-style substitutes. Sour cream and plant yogurts split into curds as quickly as yogurt does.
- Forgetting the salt in cottage cheese. It can oversalt a dip that already includes salted ingredients.
All 6 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Sour cream BakingRaw & finishingCooking | 1:1 | muffins, dips, tzatziki-style sauces, coffee cake | Similar acidity and thickness, much more fat. Baked goods come out richer and more tender; dips taste milder and creamier. Like yogurt, it splits if boiled. |
| Greek yogurt thinned with milk BakingRaw & finishingCooking | ⅔ cup Greek yogurt + ⅓ cup milk or water | cake batter, raita, marinades, smoothies | Greek yogurt is regular yogurt with much of the whey strained out, so it is thicker and higher in protein. Adding liquid back stops batters from turning stiff and dry. Adjust until it pours like plain yogurt. |
| Buttermilk BakingCooking | 1:1 | pancakes, soda bread, chicken marinade, naan dough | Same cultured sourness, so it reacts with baking soda the same way, but it is much thinner. Doughs end up softer; hold back a tablespoon or two of other liquid if the batter looks loose. |
| Plain kefir BakingRaw & finishingCooking | 1:1 | smoothies, overnight oats, lassi, marinades | Fermented with a wider mix of bacteria and yeasts, so it tastes tangier and slightly fizzy. Pourable rather than spoonable, so it suits drinks and marinades more than dips. |
| Blended cottage cheese Raw & finishingBaking | 1:1, blended smooth | high-protein dips, parfaits, cheesecake bars, pancakes | Mild and less sour than yogurt, with more protein. A squeeze of lemon brings back the tang. Salty, so cut salt slightly in savory recipes. |
| Unsweetened soy or coconut yogurt BakingRaw & finishingCooking | 1:1 | vegan baking, curries, smoothies, granola bowls | Soy yogurt has more protein and behaves closer to dairy in baking. Coconut yogurt is richer and softer and tastes of coconut. Check that it is unsweetened for savory food. |
Substitute calculator
How much yogurt does your recipe call for?
- Sour cream1 cup sour cream
- Greek yogurt thinned with milk⅔ cup Greek yogurt + ⅓ cup milk or water
- Buttermilk1 cup buttermilk
- Plain kefir1 cup plain kefir
- Blended cottage cheese1 cup cottage cheese
- Unsweetened soy or coconut yogurt1 cup unsweetened plant yogurt
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: yogurtdairyprobioticsbakingsmoothies All dairy guides
Frequently asked questions
Can I use Greek yogurt instead of regular yogurt in baking?
Yes, thinned with a little milk or water. Used straight, it adds less liquid and more protein, so cakes and muffins come out drier and denser. Two parts Greek yogurt to one part liquid is a good starting point.
What can replace yogurt in a marinade?
Buttermilk or kefir, since both bring the mild acid that softens the meat's surface. For tandoori-style marinades that should cling and char, sour cream or Greek yogurt holds the spices on better than a thin liquid.
Can I use these substitutes to make homemade yogurt?
Only a product with live cultures can start a new batch. Plain yogurt or kefir labelled with live and active cultures works as a starter. Sour cream, buttermilk and cottage cheese usually do not contain the right cultures.
What is a good vegan yogurt substitute for raita?
Unsweetened soy yogurt or a thick cashew-based yogurt. Coconut yogurt works too but its flavor competes with mint and cumin. Add lemon juice if the plant yogurt tastes flat.
Sources
- 21 CFR 131.200: Yogurt, Legal Information Institute, Cornell Law School
- Ingredient Substitutions and Equivalents, Mississippi State University Extension
More dairy substitutes
Substitute for Buttermilk
No buttermilk? Put 1 tbsp lemon juice or vinegar in a cup, fill with milk and rest 5 to 10 minutes, or thin ¾ cup plain yogurt with ¼ cup milk.
Read
Substitute for Evaporated Milk
No evaporated milk? Simmer 2¼ cups whole milk down to 1 cup, mix ½ cup dry milk powder into ¾ cup water, or use half-and-half 1:1 in pies and sauces.
Read
Substitute for Heavy Cream
No heavy cream? Whipping cream swaps 1:1 and still whips. For sauces and baking, mix ¾ cup milk with ¼ cup melted butter; it will not whip.
Read
Substitute for Milk
Out of milk? Mix ½ cup evaporated milk with ½ cup water, reconstitute dry milk, or use unsweetened soy milk 1:1, the plant milk closest in protein.
Read