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Yogurt (plain) Substitutes — What to Use Instead

Also known as curd, dahi, दही, plain yogurt, natural yogurt, yoghurt, natural yoghurt, set yogurt.

Indian yogurt is unstrained — 88% water, 3.5% fat, 3.5% protein, with a slack pourable consistency that distinguishes it sharply from the Greek style most Western kitchens stock. That water content is what every successful substitute has to recreate, because dahi's hydration role in marinades and batters matters as much as its tang.

3 substitute optionsExact ratio guidanceRecipe-specific notes
Reviewed by the CupOrGram Editorial TeamSources: King Arthur Baking, USDA FoodData CentralMethodology
Best First Pick

Greek Yogurt + Water

Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt for the closest replacement in most recipes.

Greek yogurt thinned with water (3/4 cup yogurt plus 1/4 cup water per cup dahi) is the most reliable swap — restores the original 245g-per-cup density and matches the lactic acid level closely enough for marinades and batters alike.

View adjustment notes →

Quick Ratio Cheat Sheet

Greek Yogurt + Water3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt
Buttermilk1:1
Sour Cream + Water3/4 cup sour cream + 1/4 cup water
Excellent: 2Good: 1Moderate: 0

When the best swap works

  • Tandoori marinades for chicken or paneer behave identically with thinned Greek yogurt — the protein tenderising comes from lactic acid at around pH 4.5, which both versions share.
  • Raita and chaas dilute to the right consistency with the 3:1 yogurt-to-water blend, and buttermilk at 1:1 works equally well for chaas specifically since it's already cultured and thin.
  • Kadhi gravy and dahi-based curries accept the substitute cleanly as long as you temper the substitute yogurt the same way (low heat, constant stirring) to prevent curdling above 80C.

When to use caution

  • Lassi loses its specific frothy lightness with sour cream blends — the higher fat content (20% vs dahi's 3.5%) makes the drink heavy and coating rather than refreshing.
  • Shrikhand depends on draining dahi for 8 hours to reach a thick, spreadable consistency — starting with Greek yogurt skips the lactic concentration that develops during the drain and the flavour reads flatter.
  • Dhokla and idli fermentation suffers with shelf-stable substitutes because dahi's live cultures contribute to the overnight rise; pasteurised sour cream offers tang without the biology.

Recipe Notes

Marinade conversion

For 500g of chicken tandoori, 1 cup dahi equals 3/4 cup Greek yogurt plus 1/4 cup water, or 1 cup buttermilk straight. Marinate for at least 4 hours — the lactic acid needs that time to penetrate beyond the surface 2mm, and the swap doesn't change the timing.

Curdling control in hot gravies

Any yogurt substitute breaks above 80C unless stabilised. Whisk 1 teaspoon cornflour or besan into each cup of thinned Greek yogurt before adding to hot kadhi or curry — the starch coats the milk proteins and holds them together up to 95C.

When buttermilk beats yogurt

Cultured buttermilk at 1:1 is the better swap for any recipe where dahi is already being thinned: chaas, kadhi, certain pancake batters. Skip the dilution step entirely, and the slightly more pronounced tang compensates for the thinner mouthfeel buttermilk brings.

Best by Recipe Type

Cakes

Greek Yogurt + Water

3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt

Pick substitutes that preserve tenderness, aeration, and even rise in cake batters.

Cookies

Greek Yogurt + Water

3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt

Find substitutions that keep spread, chew, and browning close to your original cookie recipe.

Muffins & Quick Breads

Buttermilk

1:1

Use forgiving substitutions that still maintain moisture and lift in quick batters.

Pancakes & Waffles

Buttermilk

1:1

Choose alternatives that hold batter consistency and help keep a light interior.

Yeasted Breads

Greek Yogurt + Water

3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt

Prioritize substitutions that protect gluten development and fermentation performance.

Common Baking Questions

These are common questions bakers ask. Each links to a recipe-specific substitute page with direct ratios and adjustment notes.

What can I use instead of yogurt (plain) for cake?

Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt is the closest match — Thin Greek yogurt to match plain consistency. Lower acidity than true dahi. If that is unavailable, Buttermilk (1:1) or Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).

See recipe-specific answer →

Can I make cookies without yogurt (plain)?

Yes. Start with Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt. Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.

See recipe-specific answer →

Best yogurt (plain) substitute for muffins?

Buttermilk, used at 1:1. Same acidity profile. Thinner — fine for batters, not for raita or marinades.

See recipe-specific answer →

How do I substitute yogurt (plain) in pancake and waffle batter?

Use Buttermilk at 1:1 — Same acidity profile. Thinner — fine for batters, not for raita or marinades. Mix as the original recipe directs, then taste and adjust liquid or bake time in small steps after a test batch.

See recipe-specific answer →

Will greek yogurt + water work as a yogurt (plain) substitute in yeasted dough?

Yes, at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt. Thin Greek yogurt to match plain consistency. Lower acidity than true dahi. Bake-test before scaling up.

See recipe-specific answer →

Worked Example

If a recipe calls for 1 cup yogurt (plain) (245g), start with your selected substitute's ratio, then run a small test bake before scaling.

Expect up to 6% variation in cup-based measurements due to brand and handling differences. Weight-first measuring is more reliable for structure-sensitive recipes.

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Pitfalls to Avoid

  • Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.
  • Same acidity profile. Thinner — fine for batters, not for raita or marinades.
  • Start with the listed ratio for yogurt (plain) and test a half batch before scaling.
  • Adjust liquid and bake time gradually after the first test bake.

Greek Yogurt + Water

excellent
3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt

Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.

Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.

Buttermilk

excellent
1:1

Same acidity profile. Thinner — fine for batters, not for raita or marinades.

Same acidity profile. Thinner — fine for batters, not for raita or marinades.

Sour Cream + Water

good
3/4 cup sour cream + 1/4 cup water

Higher fat content; richer texture. Works in batter but not in dishes wanting yogurt's tang.

Higher fat content; richer texture. Works in batter but not in dishes wanting yogurt's tang.

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