I make that same substitution often with no problem. Go ahead. Use the leavening as is.

Eileen

Thanks barnmom! I'm off to make a double batch...

I often make the same substitution. But I have found the Greek yogurt is a little thick, which can influenc the texture of the final product, so I thin it with a wee bit of milk so that it's more like regular yogurt, (if there is such a thing, lol!). Could also use water I suppose.

Thanks for the tip, lpinkmountain...I will try this next time. The muffins I made with the Greek yogurt (used Fage) were a tad more "heavy" than usual, but the flavor was just as good as those made with buttermilk.

I also sub sour cream in recipes calling for buttermilk or yogurt.

Ann

Thanks Ann! When you sub sour cream, do you alter the amounts of leavening agents?

Usually when you have a recipe calling for buttermilk it also calls for both baking powder and baking soda. So usually there isn't a need to alter when subbing yogurt or sour cream.

Ann

Ann, the info re leavening agents is greatly appreciated.

I'm too late on this, but I often use yogurt, sour cream and buttermilk pretty much interchangeably, depending on what I have on hand.

I also agree with Ann T on the leavening, you should be fine and it appears you were!

Annie

I do keep powered buttermilk on hand for recipes like these. But if I have some yogurt or sour cream languishing in the refrigerator I use that instead.

Eileen

Thanks all! If I buy buttermilk, I rarely use it all up (before it becomes solid)...same goes with Greek yogurt and sour cream. So I am thrilled to know I can easily substitute whatever I have on hand. I learn something every day!

Marsha

I also make those substitutions frequently, but I did make one recipe that either just wasn't very good, which is unlikely because it was a Dorie Greenspan cake recipe, or it was a bad idea to use yogurt instead of sour cream. I figure it was the latter. I don't recall exactly what the recipe was at the moment, but I do remember that the yogurt was too sour and too thin to make a good substitute. For one thing, I used non-fat yogurt. I've learned my lesson that in some recipes, the real thing is best. If I were to try that again with yogurt, I'll use full fat. But then, what would be the point?

Sally

Marsha, just a follow-up from Sally's post. I never sub fat free yogurt or low fat/fat free sour cream. In fact I never buy either. I would never recommend low fat or fat free products when baking. Especially for substitutions.

~Ann

I often use low-fat (not fat free) yogurt or sour cream as a sub for buttermilk. After all, despite it's name, buttermilk is relatively low in fat, just a couple of grams per cup I believe.
Jane

Although I don't eat much dairy, I do like the full fat stuff, so that's what's in my fridge. In addition to flavor, there's just something about mouth feel which changes with low/reduced fat foods. BTW, the sweet potato muffins made with Fage were quite good. Thanks for all the tips!