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If you culture yogurt regularly, you may have an idea of its versatility. Did you know that yogurt can be used in baked goods and other recipes? The properties of yogurt make it ideal to use in a variety of ways.
Acidity: The natural lactic acid present gives yogurt its characteristic tang, which is helpful in recipes that call for vinegar or buttermilk.
Fat Content: Because yogurt made from whole or 2% milk contains some fat, yogurt can add richness to a recipe or substitute for another fat ingredient.
Protein Content: Be cautious when substituting yogurt for sour cream. Sour cream in a cooked recipe almost never curdles because it contains mostly fat, with very little protein. Yogurt may curdle if cooked too long or at too high a temperature, due to the higher protein content.
Beneficial Bacteria: Yogurt contains beneficial bacteria, which can help to break down or predigest different ingredient or foods. Once cooked, the bacteria will be killed.
Using Yogurt in Recipes:
Ready for some Yogurt Recipes?
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