![]() It was clean in flavor with no trace of almond, which makes this alt-yogurt a great substitute no matter the flavor of your baking project. Closest of all 10 in shape and crumb to the dairy-based version, the 365 almond milk yogurt loaf was nicely spongy and moist. I was not expecting greatness from the Whole Foods in-store brand, but this yogurt yielded what was clearly the very best nondairy loaf cake of the bunch. I baked each cake until it met the visual cue listed in the recipe (“until a tester inserted into center comes out clean”), which was universally 5 to 10 minutes longer than the whole-milk version. It was bouncy and just moist enough, with a characteristic crack down the center of its peak and golden brown edges. The resulting loaf cake, against which I compared every other bake, stayed entirely within the pan with no T of dough sticking out over the sides. In addition to the 10 nondairy yogurts I tried, I also made one loaf cake exactly as the recipe intended, with full-fat dairy-based yogurt to use as a control. It’s also important to note the style of yogurt that a recipe requires Greek yogurt, which has less whey and more protein than regular yogurt, makes for a thicker batter and puffier, more structured end result. Yogurts with higher fat contents add the most moisture and richness, which is why you’ll often see recipes call for “full-fat” in the ingredients list. Like buttermilk and sour cream, the acidity in yogurt reacts with baking soda to lift a cake or batch of muffins as it bakes, making it a favorite ingredient in recipes that require significant rise. Yogurt makes baked goods moist and tender, with a subtle and balancing tang. ![]() The results were all edible, but a few products in particular rose above the rest if you’ve ever been a baker, standing in front of a yogurt cake, asking it to not trigger your lactose intolerance, this one’s for you. At least, until now, because I convinced my workplace to let me test 10 of the leading brands to determine the very best nondairy yogurts for baking. If I could buy a plant-based version instead-if I knew which of the myriad options at my grocery store would actually make for a good cake-I absolutely would, but the risk of ruining dessert has always seemed too great. I love adding a scoop to a jam-swirled snacking cake or batch of tangy fried doughnuts, but I’m not a yogurt-eater in regular life, so I always have to buy a container specifically for baking. Yogurt is often the ringer ingredient in a baked good, the unassuming addition that is actually doing way more work than it seems.
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