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FORAGER CASHEW YOGURT INGREDIENTS CRACK

But it had a strong metallic aftertaste that was impossible to ignore.

Oatly Oatgurt: This cake was tender and well-puffed (with a very big T!), and definitely the better of the two oat milk loaves.

Some research revealed this is a much less common item then I would have assumed-but if you have a brand you know and love, I want to hear about it! As the nondairy yogurt market expands, I hope to add to this review, incorporating new and potentially overlooked brands. That’s because at the six grocery stores closest to my apartment (I went on a yogurt-buying crawl), I could not find a single such product for sale. One note: I aimed to cover all the most common nondairy alt-milk-based ingredients in this test, but you’ll notice that there is no soy milk yogurt on this list. It’s the plant-based yogurt I’ll be turning to for sweet and savory projects alike from here on out. Somehow this ended up creating the perfect crumb in the final cake with a structure that could’ve passed for a dairy-filled version. It also features a surprising ingredients list, which initially worried me texture-wise: In addition to almonds, water, and the usual live and active cultures, there is a thickening trifecta of tapioca starch, pectin, and agar-agar. The 365 almond milk yogurt is relatively thin and settles a bit in the container, so it requires some serious stirring before use. And the cake stayed nicely blond in color with minimal browning on the edges and base. 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.

FORAGER CASHEW YOGURT INGREDIENTS CRACK

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. I was less concerned about each yogurt’s flavor and texture right out of the container than I would have been if testing with granola or blended into a smoothie the winners here don’t necessarily reflect the best all-purpose nondairy yogurts, just the ones that are most successful in baking.

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.