Yogurt, also spelled yoghurt, refers to a fermented, slightly acidic, and often flavored semisolid food made of whole or skimmed cow's milk and milk solids to which cultures of bacteria of the genus Lactobacillus (L. bulgarius) and Streptococcus (S. thermophilus) have been added.
Yogurt is often eaten plain, but it is also a key ingredient in many thick beverages (i.e. smoothies), soups and sauces.
Substitution for 1 part yogurt:
1 part buttermilk
Note: Substitutions are a suggestion only and may not work well with all recipes. Use your best judgment!
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Nutrition Information*
Serving size: 1 c. (245g)
Based on a 2000 calorie diet
DV %
7.5
--
3.8
0
12.3
10.6
17
4.7
Calories: 149.5
Total Sugars: 11.4g
Carb.: 11.4g
Fiber: 0g
Total Fats: 8g
Cholesterol: 31.9mg
Protein: 8.5g
Sodium: 112.7mg
*Data provided by USDA
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Ingredient Substitutions
