Some recipes are milk purists. Hot chocolate, for example. Yogurt in hot chocolate is a crime. You’ll get orange juice—milk swirls. Don’t do it. Just walk to the store.
Cold cereal? Also a no. Unless you want a thick, tangy paste on your flakes. Yogurt is for parfaits, not for dunking your Frosted Flakes. Trust me on this one.
Rice pudding? Risotto? Pass. Those need the hydration of milk without the acid. Yogurt will make them seize up or taste weird. Save your yogurt for things that can handle its personality.
How to Actually Do It (The Cheat Sheet)
Alright, here’s your quick guide, because you’re busy and hungry. For 1 cup of milk, use ¾ cup yogurt + ¼ cup water. Whisk until smooth. That’s it. You’re basically a kitchen scientist now.
Yogurt Instead Of Milk: A Creamy Soup Substitute Solution | AnSoup
For baking? Same ratio. For creamy soups? Go half yogurt, half water. You can always add more yogurt if you want it thicker. You can’t take it out if you make a paste.
Greek yogurt is even thicker. So if you use that, add a little more water. Like ⅔ cup Greek yogurt + ⅓ cup water. You’re looking for a milky pour, not something you can slice.
