⭐ Buttermilk (Best Fat-Free Option)
1:1 (1 cup buttermilk per 1 cup Greek yogurt) Quick tip: Buttermilk is thinner but acidic, so it tenderizes well but may require less quantity or thickening agents.
Buttermilk’s lactic acid content helps break down muscle fibers in meat, tenderizing it effectively. However, its thinner consistency means it won’t cling as well as Greek yogurt, potentially reducing marinade adherence.
To compensate, use slightly less buttermilk or add a small amount of cornstarch or flour to thicken the marinade if needed. Stir well before use.
The final texture will be less creamy but the meat will remain tender and flavorful, though the marinade may not coat as evenly as with Greek yogurt.