By Countrywife on January 23, 2006
Photo by lauralie41
Photo by lauralie41
"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."
Serving Size: 1 (241 g)
Servings Per Recipe: 1
"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!"
"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!!!"
"I would like to rate this recipe a 5 for the flavor, very nice. For the texture and ease of making this recipe I would have to say a 3 so I will go in the middle and give a 4 star rating. This substitute sour cream does have a milder but good sour cream flavor. The tang is there and someone who didnt know this wasnt real sour cream I dont think could tell a differnce. I melted the butter in the microwave and let cool to room temperature but my yogurt was right out of the refrigerator. When I mixed the two together the butter starting forming hard beads of butter. Let this mixture refrigerate for an hour and had to strain the sour cream before using and still did get some butter beads. I think having the butter and yogurt at room temperature before mixing would be best. Also, I do not think margarine could be substituted for the butter in this recipe. After adding the butter the yogurt thickened slightly and rose in the bowl. I would definitely use this substitute in recipes where the texture of the sour cream wasnt needed and just the flavor. Thank you countrywife for posting this recipe!"