Substituting milk with yogurt or curd in baking recipes is quite simple and can add a unique tanginess and moisture to your baked goods. The substitution works well in various recipes, such as cakes, muffins, and quick breads. When replacing milk with yogurt or curd, follow these general guidelines:
1. Measure the Amount: Use an equal amount of yogurt or curd as a replacement for milk. For example, if the recipe calls for 1 cup of milk, use 1 cup of yogurt or curd.
2. Adjust Consistency: Yogurt or curd tends to be thicker than milk, so you might need to adjust the consistency of the batter or dough. If the batter seems too thick, you can thin it out by adding a small amount of water until you achieve the desired consistency.
3. Baking Soda or Baking Powder: If the original recipe calls for baking soda, you may need to add a touch of baking powder when using yogurt or curd as a substitute. Yogurt's acidity can activate baking soda, but it might not be enough to produce sufficient leavening. Adding a bit of baking powder helps ensure proper rising.
4. Yogurt Consistency: If the yogurt you're using is too thick, you can whisk it to make it smoother and easier to incorporate into the batter. Alternatively, you can add a little milk or water to the yogurt to get a pourable consistency.
5. Flavour: Keep in mind that yogurt or curd has a tangy flavor that milk doesn't have. This can add a pleasant taste to your baked goods, especially in recipes like muffins and cakes.
6. Adjust Baking Time and Temperature: In some cases, using yogurt or curd as a substitute might affect the baking time or temperature slightly. Keep a close eye on your baked goods and adjust the time as needed. Usually, the difference is minimal, but it's good to be vigilant.
Overall, substituting milk with yogurt or curd is a straightforward process, and it can lead to delicious and moist baked goods. It's a great option for those who prefer dairy alternatives or want to experiment with different flavors and textures in their recipes.