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Yogurt is a dairy product in baking.
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∙ 13y ago
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When baking can Greek yogurt be used to replace regular yogurt?
Yes, just be aware of flavors
Where does the word yogurt come from come from?
Yogurt comes from a Turkish word meaning to knead (as one does to bread to prepare it for baking)It's from Turkish yogurt, from the verb yog, to condense or yogush, to liquify.
Can I use yogurt instead of double cream?
Yes, but make sure it is plain yogurt, and that you mix it with a little milk to make it less dense.
Can you substitute low fat sour cream for yogurt?
I really depends what you're using it for. For dips, I swap back and forth all the timeFor baking: 1 cup yogurt plus 1 teaspoon baking soda. (I looked on various sites all said the same thing)
Can you use yugurt in a cake instead of oil?
I suppose you could, but the final product would be different than if you used oil. Because yogurt is acidic, you should add half a teaspoon of baking soda with the yogurt.
How much baking soda will you put in a kilo of meat?
Probably none - it's not usual to put baking soda on meat. (Baking soda is normally used for baking, or as a cleaning product). If you're trying to tenderise meat with an acid, try wine, yogurt or lemon juice. In large quantities, baking soda tastes really gross, which is why it is not normally used in marinades/to tenderise meat.
Function of baking soda in baking?
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (such as yogurt or buttermilk), the resulting chemical reaction produces bubbles of carbon dioxide that, when heated, expand causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which use baking soda immediately.
Can yogurt replace buttermilk when baking?
I have used kefir as a straight substitute for commercial buttermilk in making cakes and biscuits - without any problems. I do not know the chemical differences/siimilarities, though.
Could baking powder be used as baking soda?
Short answer... Probably. Both Baking Powder and Baking Soda are Chemical leaveners used in baking to achieve a "tender product". Baking Soda is used in recipes that call for an acidic ingredient such as buttermilk, yogurt, sour cream, molasses, honey, or citrus. The baking soda chemically reacts with the acid and produces carbon dioxide that bubbles as steam in the oven and gives a moist tender product. Baking Powder already contains an acid and base component. It is used in recipes that do not call for additional Acidic ingredients in order to achieve the same textural effects as the Soda.
What would the diiference in taste be if you used sour cream instead of plain yogurt while baking?
a more tart tasteImproved answer:Not really. It doesn't really make much of a difference; but I actually use plain yogurt instead of sour cream. Also, plain yogurt would be better for you, for your health. Taste-wise, though, I think there's hardly a difference, unless your very sensitive in that way.
What is the function of baking power in muffins?
Baking powder lightens the texture of cakes by enlarging air bubbles within the batter. The correct use of baking powder makes the difference between a light and fluffy cake.Baking powder has different, beneficial properties for cake baking that other types of leavening agents don't have. Yeast produces the same rising action, but takes two to three hours to produce bubbles. Baking powder reacts with water, whereas baking soda requires the use of a liquid acid such as buttermilk or yogurt to instigate leavening.
Why is yogurt a yogurt?
Yogurt is a solid/liquid dispersion (gel).
