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As a cow's milk (dairy) product, yogurt is a food more consistently associated with problematic reactions than other foods. Although fermented dairy products are linked with fewer adverse reactions than non-fermented ones, the possibility of an adverse reaction to yogurt is still more common than expected.
Yogurt or Sour Cream. Like buttermilk, yogurt is a cultured milk product with an acidic pH. Because yogurt is much thicker than buttermilk, it can be thinned out with regular milk to make an excellent buttermilk substitute. Simply add 1/2 cup yogurt to 1/2 cup milk (2 percent fat or higher) and whisk until smooth.