Substitute Sour Cream
"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."
photo by lauralie41
- Ready In:
- 1hr 10mins
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 177.44 ml plain yogurt
- 59.14 ml butter
directions
- Melt butter and let cool to room temperature.
- Thoroughly mix butter and yogurt.
- Refrigerate an hour.
- Use like sour cream.
Questions & Replies
-
Do you use all of the substitute sour cream in your first recipe or do you only use what the first recipe calls for ?
Reviews
-
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. -
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! -
Amazing substitute!!My cheesecake was same taste excact as i was using sour cream!! -
Wow, this is an amazing substitute! I couldn't be bothered going back to the store when I ran out of sour cream, so I decided to try this. I let both the butter and yogurt get to room temperature before mixing together, and they mixed together really well. I was amazed at how well it turned out. It tastes exactly like sour cream to me, and I couldn't notice any difference in texture. I will definitely use this in the future when I need to use up some plain yogurt or when I run out of sour cream. Thanks so much for the great recipe! -
My husband and I are currently living in Utsunomiya, Japan for his job. Sour cream is really expensive here and it much thicker than in the USA. I found this recipe to be a major problem solver for us! Thank YOU!!!
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RECIPE SUBMITTED BY
Countrywife
Sacramento, Ca
I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes.
Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year.
That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.
