Use yogurt and water instead of milk at 3/4 cup yogurt + 1/4 cup water per cup of milk. Milk and yogurt and water do similar work in a recipe, but they are not identical, and the ratio is what makes the swap succeed. This guide gives the exact ratio, an equivalence table for every amount you will need, what changes in the finished dish, and when you should not make the swap at all. All ratios on this page come from the CookScale substitution data, and every result is approximate; taste the dish before serving, and adjust the seasoning if the swap changes the flavour.
Milk to Yogurt and water: equivalence table
The table below scales the ratio — 3/4 cup yogurt + 1/4 cup water per cup of milk — to every amount you will need, from a quarter of a cup up to three cups. Use the row that matches your recipe, and do not guess the scaling in your head, because a small error in the ratio grows with the size of the recipe.
| Milk needed | Yogurt | Water |
|---|---|---|
| 1/4 cup | 3 tbsp | 1 tbsp |
| 1/2 cup | 6 tbsp | 2 tbsp |
| 1 cup | 3/4 cup | 1/4 cup |
| 2 cups | 1 1/2 cups | 1/2 cup |
| 3 cups | 2 1/4 cups | 3/4 cup |
When a recipe calls for an amount that is not in the table, scale the ratio proportionally: work out how many cups of milk the recipe needs, then multiply the ratio by that number. For a single cup, the ratio is exactly as stated; for half a cup, halve it; for two cups, double it. Keep the recipe scaler open while you cook, and you can scale the whole recipe, including the substitution, in one step.
What changes when you use yogurt and water instead of milk
Yogurt and water give you a liquid that behaves much like milk, but with a tang that milk does not have. The yogurt adds acidity and a little thickness, while the water thins it back to the consistency of milk, so the batter or sauce ends up with the right amount of liquid. The tang is the main change: in a pancake or a muffin, it adds a subtle sour note that suits the bake, and it also reacts with baking soda, giving a little extra lift. The result is slightly richer than milk, because yogurt has more fat and protein, and the crumb stays moist for longer. In a savoury sauce, the tang is more noticeable, and it can clash with delicate flavours, so taste the sauce before serving. The colour changes slightly too: batters made with yogurt brown a little faster, so watch the oven and lower the temperature by a few degrees if the top darkens too quickly.
When not to substitute milk with yogurt and water
Do not use sweetened or flavoured plant milk in savoury sauces, and do not expect the same browning in baking. That rule is the most important part of this page, because a substitution that works in one recipe can fail badly in another. Milk does a specific job in each recipe, and the swap only works when the substitute can do the same job. In a recipe where milk is the main structure — where it holds the bake together, or where its flavour is the point of the dish — the substitute will not do, and it is better to wait until you have the real ingredient, or to choose a different recipe. In a recipe where milk is a supporting ingredient, where it adds moisture, richness or flavour but does not carry the dish, the swap usually works well. The test is simple: if removing the milk would ruin the recipe, do not substitute it; if the recipe would still work without it, the substitute is probably safe.
Why this swap works
Plant milks swap 1:1 in most recipes; sweetened or flavoured versions change the taste. That is the principle behind the swap: the substitute does the same chemical or structural job as the original, even though it looks and tastes different. The acid in an acidic substitute activates baking soda, the fat in a fatty substitute shortens a dough, and the liquid in a liquid substitute hydrates the flour. When the substitute does the same job, the swap works; when it does a different job, the swap fails. The ratio on this page is the amount that makes the substitute do the same job as the original, and it is worth following exactly, rather than guessing, because a small error in the ratio changes the job the substitute does.
Worked examples: milk to yogurt and water in real recipes
1. Pancakes for a weekend breakfast
A stack of pancakes for four needs a cup of milk, so use 3/4 cup of yogurt and 1/4 cup of water, whisked together until smooth. The yogurt adds a tang that suits pancakes, and its acidity reacts with the baking powder to give a little extra lift, so the pancakes turn out light and fluffy. Pour the mixture into the batter exactly where the milk would have gone, and cook the pancakes over a medium heat, because the yogurt makes them brown a little faster than milk does.
2. A muffin batch when the milk has run out
A batch of muffins that needs two cups of milk takes 1 1/2 cups of yogurt and 1/2 cup of water, whisked together until smooth. The muffins stay moist for longer than milk muffins, because the yogurt adds fat and protein, and the crumb is slightly denser, which suits a hearty muffin. Use plain yogurt, not flavoured, and do not change anything else in the recipe, because the swap is a straight replacement for the liquid.
3. A creamy pasta sauce without milk
A creamy pasta sauce for two needs half a cup of milk, so use 6 tablespoons of yogurt and 2 tablespoons of water, whisked together. Stir the mixture into the sauce over a low heat, and do not let it boil, because yogurt splits if it is heated too quickly. The sauce will be slightly tangier than a milk sauce, which suits a tomato pasta, but it can clash with a delicate cream sauce, so taste it before serving.
How to make the swap
Measure the yogurt first, then add the water and whisk them together until the mixture is smooth and pourable, with no lumps. Use plain, unsweetened yogurt, because flavoured or sweetened yogurt adds sugar and flavour the recipe did not ask for. Greek yogurt works, but it is thicker, so you may need a splash more water to reach the right consistency. Stir the mixture into the recipe exactly where the milk would have gone, and do not change anything else. If the recipe uses baking soda, the yogurt's acidity helps it activate, so the bake should rise well. For a sauce, whisk the mixture in slowly over a low heat, because yogurt can split if it is heated too quickly or boiled.
Common mistakes
The most common mistake is using flavoured or sweetened yogurt, which adds sugar and flavour the recipe did not ask for and can make a savoury sauce taste odd. Use plain, unsweetened yogurt. The second mistake is forgetting the water and using yogurt on its own, which makes the batter too thick and the bake too dense. The third mistake is heating the mixture too quickly in a sauce, which makes the yogurt split and turn grainy; keep the heat low and stir constantly. Finally, do not use this swap in a recipe where the milk is the main flavour, such as a custard or a panna cotta, because the tang changes the taste completely.
Frequently asked questions
How much yogurt and water replaces 1 cup of milk?
Use 3/4 cup of yogurt and 1/4 cup of water per cup of milk, whisked together until smooth. The yogurt gives the mixture its richness and acidity, while the water thins it back to the consistency of milk, so the batter or sauce ends up with the right amount of liquid. Use plain, unsweetened yogurt for the best result.
Can I use Greek yogurt instead of plain yogurt?
Yes, but Greek yogurt is thicker, so you may need a splash more water to reach the right consistency. Start with the standard ratio of 3/4 cup yogurt to 1/4 cup water, whisk it together, and add water a teaspoon at a time until the mixture pours like milk. The result is slightly richer, because Greek yogurt has more protein.
Does yogurt and water work in baking?
Yes, very well. The yogurt adds moisture and richness, and its acidity reacts with baking soda to give a little extra lift, so cakes and muffins turn out moist and tender. The crumb is slightly denser than a milk bake, and the top browns a little faster, so watch the oven and lower the temperature by a few degrees if needed.
Can I use this swap in a savoury sauce?
Yes, but with care. The yogurt adds a tang that suits a tomato sauce or a curry, but it can clash with delicate flavours, and it splits if it is heated too quickly. Keep the heat low, stir constantly, and do not let the sauce boil. Taste the sauce before serving, and add a pinch of sugar if the tang is too strong.
Can I use flavoured yogurt for this swap?
It is better not to. Flavoured or sweetened yogurt adds sugar and flavour the recipe did not ask for, which can make a savoury sauce taste odd and a cake too sweet. Use plain, unsweetened yogurt, and add your own flavourings separately, so you control the taste.