Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I saw this today on Paula Deen's show and HAD to try it since I had almost a quart of yogurt. It works. And I liked it better than using just yogurt. Cooking time is refrigeration time, preparation is time for butter to cool.


  1. Melt butter and let cool to room temperature.
  2. Thoroughly mix butter and yogurt.
  3. Refrigerate an hour.
  4. Use like sour cream.
Most Helpful

This saved the day for hubby's birthday cheesecake. I went for the sour cream, opened up the container, and only found about 1 Tbsp. The recipe called for 1 cup. Not only did this work well, but it made just the right amount too! Way to go. It did look a little different than regular sour cream, but that may have been because my "room temperature" was pretty cold, and the butter had virtually set up when I mixed it with the yogurt. It did blend in, but there was just something odd about the appearance.

Cook In Southwest March 01, 2010

Thankyou for saving my dinner plans, i needed some sour cream and only realised at the last minute that I'd run out, this saved me from having to change my planned dinner at the last minute, thanks for posting!

**Mandy** June 12, 2009

Amazing substitute!!My cheesecake was same taste excact as i was using sour cream!!

Pan Mar August 04, 2015