That food blogger who said "just use Greek yogurt" for everything finally pushed me over the edge

I was reading this post about making creamy pasta sauce and the lady said "swap heavy cream for Greek yogurt to save calories." So I tried it on my fettuccine Alfredo last Tuesday and it curdled into these gross little chunks. Like, immediately. I know Greek yogurt works for some stuff like dips or baking but it is NOT a one-size-fits-all swap for dairy. Why do people act like you can just throw it in anything? I have had way better luck using canned coconut milk or even blended cottage cheese for creamy sauces. Has anyone else been burned by a swap that someone swore was foolproof?

2 comments

2 Comments

taylor.sean7h ago

My buddy Dave tried that Greek yogurt swap last winter when he was making a stroganoff for his wife's birthday dinner. He followed the recipe to the letter, heated it on low, stirred constantly, and it still split into this watery, lumpy mess that looked like spoiled milk with cottage cheese floating in it. He ended up ordering pizza and tossing the whole pan in the trash at 8pm on a Tuesday. The recipe comments were full of people saying "you must have done it wrong" and it made him so mad he ranted about it for like twenty minutes the next time we played poker.

matthewmartin8h ago

swap heavy cream for Greek yogurt to save calories" - yeah thats just asking for trouble. The real issue nobody talks about is that Greek yogurt has way more protein and less fat so it behaves totally different under heat. Its like expecting butter to act like water just cause they're both wet.