Using Yogurt + Water Instead of Buttermilk
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
3/4 cup yogurt + 1/4 cup water
Good — works well with minor differences
Recipe Adjustment Notes
Similar acidity and tang. Thinner consistency when diluted with water.
The Science Behind This Swap
Similar acidity and tang. Thinner consistency when diluted with water.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (230g-260g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry