Can I make a cake 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 →Yogurt (plain) Substitutes — What to Use Instead
Also known as curd, dahi, दही, plain yogurt, natural yogurt, set yogurt.
3 tested substitutions for yogurt (plain) with exact ratios and the science behind each swap.
Best First Pick
Greek Yogurt + Water
Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt for the closest result in most recipes.
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
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?
Top options are Greek Yogurt + Water (3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt) plus Buttermilk (1:1) and Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).
See recipe-specific answer →Best yogurt (plain) substitute for cake?
Greek Yogurt + Water is the top pick here. Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt and adjust only after a test bake.
See recipe-specific answer →How do I substitute yogurt (plain) in cake batter?
Replace using 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, mix as usual, then tune liquid and bake time in small steps if needed.
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 →What can I use instead of yogurt (plain) for cookies?
Top options are Greek Yogurt + Water (3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt) plus Buttermilk (1:1) and Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).
See recipe-specific answer →Best yogurt (plain) substitute for cookies?
Greek Yogurt + Water is the top pick here. Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt and adjust only after a test bake.
See recipe-specific answer →How do I substitute yogurt (plain) in cookie dough?
Replace using 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, mix as usual, then tune liquid and bake time in small steps if needed.
See recipe-specific answer →Can I make muffins or quick bread without yogurt (plain)?
Yes. Start with Buttermilk at 1:1. Same acidity profile. Thinner — fine for batters, not for raita or marinades.
See recipe-specific answer →What can I use instead of yogurt (plain) for muffins?
Top options are Buttermilk (1:1) plus Greek Yogurt + Water (3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt) and Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).
See recipe-specific answer →Best yogurt (plain) substitute for muffins?
Buttermilk is the top pick here. Use 1:1 and adjust only after a test bake.
See recipe-specific answer →How do I substitute yogurt (plain) in muffins and quick breads?
Replace using 1:1, mix as usual, then tune liquid and bake time in small steps if needed.
See recipe-specific answer →Can I make pancakes or waffles without yogurt (plain)?
Yes. Start with Buttermilk at 1:1. Same acidity profile. Thinner — fine for batters, not for raita or marinades.
See recipe-specific answer →What can I use instead of yogurt (plain) for pancakes?
Top options are Buttermilk (1:1) plus Greek Yogurt + Water (3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt) and Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).
See recipe-specific answer →Best yogurt (plain) substitute for pancakes?
Buttermilk is the top pick here. Use 1:1 and adjust only after a test bake.
See recipe-specific answer →How do I substitute yogurt (plain) in pancake and waffle batter?
Replace using 1:1, mix as usual, then tune liquid and bake time in small steps if needed.
See recipe-specific answer →Can I make bread 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 →What can I use instead of yogurt (plain) for yeasted bread?
Top options are Greek Yogurt + Water (3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt) plus Buttermilk (1:1) and Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).
See recipe-specific answer →Best yogurt (plain) substitute for yeasted bread?
Greek Yogurt + Water is the top pick here. Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt and adjust only after a test bake.
See recipe-specific answer →How do I substitute yogurt (plain) in yeasted dough?
Replace using 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, mix as usual, then tune liquid and bake time in small steps if needed.
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.
View options ↗
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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
excellent3/4 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
excellent1:1
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
good3/4 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.
When to substitute vs when not to
Substitutions work best in forgiving recipes like muffins, quick breads, and cookies. They're riskier in precision-dependent recipes like macarons, choux pastry, or laminated doughs where the original ingredient's exact properties (fat content, water content, acidity) are critical to the chemistry.