Using Buttermilk Instead of Greek Yogurt
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
3/4 cup buttermilk per 1 cup yogurt (reduce other liquids)
Moderate — noticeable differences, use with care
Recipe Adjustment Notes
Much thinner. Adjust liquid ratios in the recipe.
The Science Behind This Swap
Much thinner. Adjust liquid ratios in the recipe.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (235g-265g 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