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Cheaper baking alternatives

Cheaper baking alternatives

Baking doesn’t have to be an expensive hobby even if sometimes it involves ingredients which can cost a lot. Here we give you alternatives to expensive baking ingredients.

Baking as always been considered an expensive hobby. However it doesn’t have to be so. Substituting a few ingredients with cheaper alternatives will keep your budget low, though it might affect the flavour a little bit. However, if you simply must keep your expenditure in check, the following points will help.

Yoghurt instead of sour cream
When a recipe (usually cheesecake) requires you to use sour cream, you can find yourself in a fix. And even if you do manage to source it, the price can turn things even more sour. The best alternative would be to use yoghurt. However, do not use it as it is. Strain it through a muslin cloth to get rid of as much excess liquid as possible. You’ll also have to adjust the other ingredients so that the excess fluid consistency (brought in by the yoghurt) gets balanced out.

Demerara instead of muscovado sugar
This sugar is much more moist as compared to other sugars. This is why it’s used in cakes and desserts — to add flavour as well as a rich, moist texture. However, if you want to avoid spending on this type of sugar, your best alternative would be to use Demerara sugar plus a tablespoon of molasses for each 100g of muscovado sugar you need.

Honey instead of molasses
If you got annoyed when we suggested using molasses in our previous point, you’re not alone. We know that’s not easily available either, so here’s a replacement for it. Honey! This sticky substance is an ideal substitute because it has a similar taste and consistency. Use raw honey if possible and expect the cake to turn out a little lighter than it would if you were to add molasses.

Replacing cream of tartar
You often just need a dash of this ingredient for a recipe but the lack of it can ruin your baking experiment. When the recipe calls for cream of tartar while beating egg whites, add white vinegar (in equal amounts as the cream of tartar needed). While baking cookies, replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar. If required in icing, you can omit it all together without worrying.

Honey (or jaggery) instead of golden syrup
This syrup is available but it’s quite hard to find if you don’t know where to look. If you need a substitute, honey once again comes to the rescue. You can also try using jaggery (pop it in the microwave to melt it) though the flavour might vary.

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