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Yoghurt

Also searched as: natural yoghurt, Greek yoghurt, buttermilk, yogurt

In short: Yoghurt is milk soured by lactic acid bacteria. The acid thickens it, adds freshness and activates baking soda.

Picture it

Milk that bacteria have given a new shape.

What Yoghurt does
ROLEPROCESSsours and thickensactivates baking sodain battermakes marinades mildLactic acidfermentationChemical leaveningMarinating

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What happens

Bacteria turn milk sugar into lactic acid. The acid makes the milk protein thicken into a soft gel.

What the ingredient does

sours and thickensLactic acid fermentation
activates baking soda in batterChemical leavening
makes marinades mildMarinating

Rules of thumb

  1. Stir yoghurt into hot sauces only at the end, otherwise it curdles.
  2. In a batter with baking soda: the yoghurt's acid makes the soda fizz and raises it.
Related entries
Lactic acid fermentationChemical leaveningMarinatingHeat: chilli, pepper and mustardMaking yoghurtLabneh from yoghurt
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Milch, Zucker, Schokolade