Is it possible to replace kefir with fermented baked milk, sour cream, yogurt and curdled milk?

Fermented milk products successfully replace each other in baking; for example, kefir can be replaced with fermented baked milk or yogurt. The taste and consistency change, but if you adjust the recipe, everything will turn out very tasty and beautiful.

Is it possible to replace kefir in the dough?

Kefir is a very popular ingredient for home baking: this thick, sour product makes the dough fluffy and soft. Not everyone likes kefir, and there are situations when guests are on the doorstep, and there is only fermented baked milk or sour cream in the refrigerator.

Don't be afraid to replace one fermented milk product with another: the results will differ, but not so much as to be considered a culinary failure. In some cases, baking with yogurt, fermented baked milk or yogurt turns out much more appetizing.

Advice
We use fermented milk products in the dough to make it fluffy and soft, including the reaction with soda. Therefore, two points are important: the more pronounced the sourness, the better, and the product should be warm.

What to replace kefir with in different recipes: 5 options

The basis for fluffy baked goods is liquid, acid and something protein. Kefir can be successfully replaced with yogurt (sometimes regular or sour milk), fermented baked milk, natural yogurt or an analogue with additives, as well as sour cream.

Advice
Yogurt and curdled milk can reduce the elasticity of the dough, but this problem can be solved by adding more margarine or butter.

Curdled milk

Option one is sour milk. It is most often used to make pancakes; they turn out airy and melt in the mouth. Curdled milk is closest in composition to kefir; it differs only in the method of fermentation: to obtain it, milk is exposed to sunlight or kept in a dark place, and kefir is prepared by adding lactobacilli to pasteurized milk. Replacing kefir with yogurt does not require any special adjustments to the recipe, except that you will need a little more flour.

Advice
The magazine purity-en.htgetrid.com recommends that if the milk has turned sour, but has not yet turned into curdled milk, it is better to wait one day. This way the pancakes won't taste too sour.

Ryazhenka

Replace kefir with fermented baked milk. This product is made from baked milk through fermentation. Your baked goods will have a unique taste and a pleasant milky tint. Ryazhenka is closest to kefir in consistency; housewives highly praise the results of culinary experiments with this product.

Since fermented baked milk is less acidic, it is additionally recommended to quench the soda with vinegar or lemon juice.

Advice
If the amount of kefir is not enough for the recipe, dilute it with boiled water.

White and sweet yoghurts

Biscuits, pancakes and crumpets with yogurt are delicious. This product is also added to dough for muffins, buns, and cakes. Choose natural yogurt - it is white, unsweetened, without dyes or flavors.

Sometimes housewives want to diversify the taste of baked goods so much that they use colored flavored yoghurts with additives (fruits, berries). This option is also acceptable, but still try to choose the most natural products. It’s also worth reducing the amount of granulated sugar in the recipe.

Advice
Yogurt is thinner than kefir, so use a little more flour. But do not exceed its quantity so that the biscuit does not turn out to be stone. It's better to use less yogurt or mix it with kefir if you have leftovers in the refrigerator.

Sour cream

Kefir can also be replaced with sour cream. If it is too thick, then dilute it with a small amount of milk or yogurt. Homemade sour cream makes delicious sweet pies, pancakes, donuts, cheesecakes, etc.

Interesting
Kefir in recipes is replaced with beer, mineral water, cucumber pickle, whey and even jelly.

Changes in recipes for novice housewives often lead to unexpected results: the dough sticks, does not bake, or turns out tasteless. Don't worry and experiment: with experience you will find your favorite dairy products for dough. Do not forget that kefir, fermented baked milk and yogurt from different manufacturers give different results due to differences in composition.