Fellow baker, feel free to experiment using nonfat yogurt and 1% milk. They should be perfectly fine, the finished baked goods just won't be quite as rich. If you're thinning the yogurt, you likely won't need as much milk since it's thinner to start with. If you want to replace a tablespoon of the milk with cream for every cup, that could add some additional richness and tenderness. Kindly, Annabelle@KAF

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