Substitutions / yogurt
What to use instead of yogurt
Use sour cream in equal amounts. Slightly tangier and richer; works well in dips, dressings, and baked goods.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Sour cream | 1:1 | Slightly tangier and richer; works well in dips, dressings, and baked goods. |
| Buttermilk | ¾ cup / 1 cup | Thinner consistency, so best in batters, marinades, or dressings rather than thicker applications. |
| Silken tofu | 1:1 | Blend until smooth; neutral flavor, so add a small squeeze of lemon for the tang yogurt brings. |
How much is a cup of yogurt?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh yogurt in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.