12/06/2022
Common Baking Substitution Questions
Can I use low-fat milk/yogurt in place of full-fat milk/yogurt?
Replacing whole milk and full-fat yogurt with lower-fat alternatives will affect the texture and richness of the finished product.
In the best case scenario, you won’t be able to tell the difference. In the worst case scenario, weird things will happen when you’re baking, or the taste and texture will leave something to be desired, i.e., less creamy, less satisfying.
In recipes where dairy is an imperative ingredient, such as ice cream, cheesecake, pudding, it’s particularly important not to skimp on fat.
This also applies to milk and yogurt alternatives, e.g., almond, oat, rice, cashew, coconut, etc. Not only do the Alt Mylks have different amounts of fat compared to cow’s milk, but they also have different flavor profiles and chemical make-ups. It might not make a difference in a small quantity, but the higher the volume of milk, the riskier it gets.