Why does yogurt act as both acid and fat in recipes?

Question

See how yogurt works as both an acid and fat to enrich and tenderize food.

Answer 1

Yogurt acts as both an acid and a fat in recipes due to its lactic acid content, which tenderizes gluten and adds tang, and its fat content (depending on the type), which contributes to richness and moisture.

Detailed Explanation:

Yogurt's dual role stems from its unique composition. First, the lactic acid present in yogurt is a mild acid. This acidity interacts with gluten in flour-based recipes, weakening the gluten strands. This results in a more tender and softer final product, preventing baked goods from becoming tough or chewy. The acid also contributes a subtle tanginess that enhances the overall flavor profile.

Second, yogurt contains fat, although the amount varies depending on whether it's whole milk, low-fat, or non-fat yogurt. This fat acts similarly to other fats in baking, adding moisture and richness to the recipe. The fat molecules interfere with gluten development, further contributing to a tender crumb. In sauces and marinades, the fat helps to emulsify ingredients and carry flavors. The higher the fat content of the yogurt, the more pronounced its moisturizing and enriching effects will be.

Pro Tip:

When substituting yogurt for other ingredients, consider its moisture content. You may need to slightly reduce other liquids in the recipe to maintain the desired consistency, especially when using Greek yogurt, which is thicker.