01
Kefir
10.0best for cookies4 cup : 3 cup
Thin with milk to kefir consistency
10.0
greek yogurt substitute
in cookies.
Greek Yogurt in cookies adds moisture and chewiness. A swap should provide similar tang and liquid content.
top substitutes
02
Plain Yogurt
10.0best for cookies1 cup : 1 cup
Thicker, thin with 2 tbsp milk to match consistency
10.0
03
Buttermilk
8.0best for cookies3/4 cup : 1 cup
Thinner; best in baking or marinades
8.0
show 16 more substitutes
04
Sour Cream
8.01 cup : 1 cup
Thick and tangy; use 1:1 in dips, dressings, and baked potatoes — adds protein with less fat than sour cream
8.0
05
Vanilla Yogurt
8.01 cup : 1 cup
Add vanilla extract and sweetener
8.0
06
Cottage
7.51 cup : 1 cup
Blend smooth for dips; tangy and high-protein but grainier, best in baked dishes and smoothies
7.5
07
Cream
7.51 cup : 3/4 cup
Adds tang; stir in off heat to prevent curdling
7.5
08
Whipped Butter
6.71 cup : 1 cup
Full-fat as spread; tangy and creamy
6.7
09
Cream Cheese
6.01 cup : 1 cup
Soften first; thicker, works in dips and baking
6.0
10
Ricotta
6.01 cup : 1 cup
Milder, slightly grainy; blend for smoother texture
6.0
11
Heavy Cream
6.01:1
Much richer and thicker; thin with milk if replacing yogurt in dressings, adds silky body to sauces
6.0
12
Eggnog
6.01 cup : 1 cup
Blend with milk, sugar, nutmeg until smooth
6.0
13
Butter
6.01 cup : 1/2 cup
Half the amount, adds tang and moisture
6.0
14
Cottage Cheese
6.01 cup : 1 cup
Blend smooth for same creamy texture
6.0
15
Mayonnaise
5.01:1
Thick and tangy; use 1:1 in dressings and dips, lower fat but won't emulsify as well
5.0
16
Avocado
5.01 cup : 1 cup
Creamy texture for dressings and dips
5.0
17
Whipped Cream
5.01 cup : 1 cup
Fold into berries for light dessert; tangy and thick, higher protein than whipped cream
5.0
18
Egg
5.01 cup : 1/4 cup
1/4 cup per egg, adds moisture and binding
5.0
19
Tahini
2.51 cup : 1 cup
In dressings and sauces, adds tang
2.5