Recipe by Countrywife
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.
Top Review by Cook In Southwest
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.