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Old 06-02-2014, 10:31 PM   #11
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I use lowfat plain yogurt frequently in baking as a substitute for full fat yogurt, sour cream, buttermilk, etc. I've been baking for eons, from cakes to muffins to quickbreads, etc., and I've always had great results using the low fat yogurt, both in texture and taste.
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Old 06-03-2014, 07:33 AM   #12
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Quote:
Originally Posted by Andy M. View Post
Once you get past the crust, creme brulee has about the same texture too. Taste may be an issue though.
Not so much as crema has a similar taste to sour cream.
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Old 06-03-2014, 10:28 AM   #13
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If you do not find crema in the dairy case, you may find this, usually stocked with such things as evaporated milk. It's pretty close in thickness to yogurts that have not been artificially thickened or strained. It is not a replacement for yogurt for all purposes. It has a higher butterfat content and a different pH, since it has not been fermented to produce the lactic acid of yogurt. If a recipe uses baking soda, it may be prudent, when using plain cream in place of yogurt, to add an acid component, like lemon juice, to work with the soda, or adapt the recipe to baking powder.

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