What are the best baking tips with Greek yogurt?

Although Greek yogurt is versatile and can be used as a substitute for many higher fats with higher calories, baking with Greek yogurt requires some care to achieve the best results. One of the most important aspects of baking with Greek yoghurt in recipes that do not specifically require it is to monitor the amount of fluid that is added to the dough or dough, because in Greek yogurt there is less fluid than in unusual yoghurt, milk and buttermilk. Another thing to be considered when baking with Greek yogurt is how it affects the texture of the final baked product, because the lack of a high -fat component such as oil or egg can cause the final cake, muffin or cookie to be too dense and potentially rubber. Although Greek yogurt has less tendency to separate when cooking, the amount of heat that can be used when baking with Greek yoghurt, it can force it to separate it unless other ingredients are added - such as egg whites or corn starch - for effect.

Greek yogurt is produced in a similar way to most other types of yogurt, except that it is tense at the end of processing to create a stronger, less watery texture. This means recipes that require ingredients, such as sour cream, cream cheese, whipped cream or even certain types of soft cheeses, Greek yoghurt can be used as a substitution without any adjustment of the amount used. In many cases, more traditional baking results can be achieved if full -fat Greek yoghurt is used, although some recipe adjustments may mean that baking with Greek yoghurt that is not fat or low in fat can also work.

When baking with Greek yoghurt in a recipe in which yoghurt is used as a substitute for a liquid object, the share of Greek yoghurt, which is added in relation to the original required, must be paid to the attention of the proportion of Greek yoghurt. Reduced amount of liquid by Greek yogurt as per volume in comparingWith milk, buttermilk or cream can lead to a finished product that is dry or crumbly. For compensation, more Greek yoghurt, or, alternately, can be added a certain amount of other type of wet component - such as apple sauce -

If the Greek yogurt is used to reduce the amount of fat in the recipe, then the texture of the final pastry could be different from being intended. Cakes, muffins and biscuits can become very dense and chewing if there is not enough fat in the body or bowl. Although Greek yogurt replaces most of the fat in the recipe, a certain amount of original fat should be maintained - whether it is butter, oil or egg yolks - to maintain texture.

Baking with Greek yogurt can cause yogurt to break and separate on clots and whey. This is because heat can cause the proteins in the yoghurt, shrinking and expanding from the liquid whey. One Way to avoid it is to mix Greek yogurt with something like egg whites or corn starch,To stabilize proteins before adding yogurt to the rest of the ingredients.