Do you blend them or do something to eliminate the little yogurt clumps? Or just roll with them?
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- Thread starter Gary Knowels
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Fourbtgait
Life of the Party
I’ve never seen yogurt clump, at least greek yogurt. We substitute it for sour cream, blends up like normal.
Same in protein drinks
I use what I need after opening the carton and then freeze the remainder in 3/4 cup vacuum sealed bags. That portion is what I typically use in making buttermilk biscuits. Yes, it does separate, but readily mix's back together in the unfrozen bag.
Yeah, mechanical blending, exactly! Right?
Tossing in thick Greek yogurt 1:1 instead of buttermilk and trying to gently mix like for biscuits or pancakes (everyone knows over mixing makes them tougher and dense) results in clumping, 100%.
The amazing thing is that the stuff keeps for like six months without freezing, I swear. I can’t think of the last time I had a container go “off” before I used it up.
Fourbtgait
Life of the Party
I’ve never had an issue mixing by hand.
For biscuits? Pancakes? What brand Greek yogurt is that?
Fourbtgait
Life of the Party
Whatever wife buys for us.
There’s as much issue of clumping with the dry mix itself
Thinking of it, have you mixed the yogurt first into the liquid before adding it to a dry mix?
That makes a difference
There’s as much issue of clumping with the dry mix itself
Thinking of it, have you mixed the yogurt first into the liquid before adding it to a dry mix?
That makes a difference
Last edited:
Wayne Kohan
Life of the Party
I just whisk the yogurt in with the liquids before adding the flour. Didn’t notice any clumping. Interestingly I just used buttermilk this last time and the buttermilk was very clumpy.
I see. That’s what I was wondering about—pre blending/thinning the yogurt before adding it to the dry ingredients.
Yeah my biscuits have no other liquid in them other than buttermilk and I certainly don’t use a “dry mix” as it’s way too easy to use real ingredients and no commercial mix I’ve found is any good.
When I tried subbing Greek yogurt in pancakes instead of buttermilk, more liquid was needed. Greek yogurt is thick and buttermilk is runny. Hence the difference. Not a 1:1 sub. At least it doesn’t work out that way in my kitchen. Amazing all the different ways to make a dish.
Fourbtgait
Life of the Party
Dry mix is not necessarily pre bought, simply all of the dry ingredients often sifted together.
You are correct, it is not a 1:1. Same as if you use pumpkin in pancakes/waffles.
You are correct, it is not a 1:1. Same as if you use pumpkin in pancakes/waffles.
Can you share that milk and honey dinner rolls recipe? They look amazing!
I started with this:
Honey Butter Sourdough Discard Rolls
My kids always request these honey butter sourdough discard rolls for family dinner. Soft, tender and sweet on top from the honey butter glaze, these rolls are easy to make and taste incredible!
amybakesbread.com
But made a few changes:
Subbed 100g of whole grain white wheat (Edison) for some of the bread flour
Added 30 g powdered milk
Used 220 g 2% milk instead of 100 g each of water and milk
Should be SOS! Jerry D has a yummy and great recipe he made at the Hoh Down years ago!
Chipped beef on toast, sausage gravy on biscuits! Come on man!