Sour Cream Substitute: Cream Cheese For every 1 cup of sour cream called for in a recipe, use 6 ounces cream cheese thinned with a tablespoon or two of milk, buttermilk or water.
Whisk together one cup of cream and one teaspoon of distilled white vinegar or lemon juice in a clean mason jar. Let it sit for 10 minutes, then add ¼ cup of whole milk. Stir well to combine. Cover the jar with a lid or cheesecloth secured with a rubber band, and let it sit at room temperature for 24-48 hours.
Milk or Milk Powder
Mix one cup of whole milk and a tablespoon juice of lemon to make sour cream replacement. Evaporated milk can be substituted for milk if you don't have any milk. Mix 2/3 cup powder milk with 3/4 cup water and a teaspoon of lemon juice/vinegar to make sour cream.
Make a straight substitution — If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream. Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium.
Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.
Absolutely! Greek yogurt has a thick, creamy texture, and a tangy flavor, making it an excellentsubstitute for sour cream in some recipes.
Heavy Whipping Cream
Whipped heavy cream makes a great sour cream substitute with minimal effort. You just need to add 1 tablespoon of lemon juice to 1 cup of heavy whipping cream. Add it to your stand mixer and whip it up to your desired consistency.
Sour cream adds moisture without thinning your batter the same way that a liquid would. That fact that sour cream delivers moisture without further thinning out a batter results in a cake with a very tender, very fine crumb.
Homemade sour cream requires just two ingredients: heavy cream and an acid, like freshly squeezed lemon juice or distilled white vinegar. I like to use a ratio of 1 cup cream to 1 tablespoon lemon juice or vinegar. Combine heavy cream and lemon juice (or vinegar) in a clean glass jar and stir with a clean spoon.
Use 1 cup of sour cream to replace 1 cup of milk in recipes.
1. Sour Cream or Yogurt. Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces.
Using sour cream in a recipe may seem kind of gross, but it's actually just like using Greek yogurt. You can use it to replace half of the butter in your recipe and it's a great way to use up your sour cream before it goes bad.
Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream.
Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.
Flavor and texture differences: Baked goods made with yogurt will be tangier and might be less tender than baked goods made with sour cream.
There are quite a few dairy products that you can use in place of oil, and some of them may surprise you. We mentioned using some skim milk with your applesauce, but other good dairy substitutes include: Buttermilk. Sour cream.
Baking soda, or bicarbonate of soda, when used with acidic ingredients – such as buttermilk, yogurt or sour cream – produces carbon dioxide gas bubbles.
If sour cream is left out for more than two hours, spoilage bacteria will multiply quickly, which can lead to food poisoning.
Yogurt is made by fermenting milk, while sour cream is made by fermenting any type of cream, most often heavy cream. The fermentation process for yogurt includes microorganisms like Lactobacillus Bulgaricus and Streptococcus Thermophilus, whereas sour cream is made with Lactococcus Lactis.
Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.
In general, you can substitute 1 cup of sour cream with 1 cup of greek yogurt. However, when it comes to taste, each one of these substitutes have their own unique taste and so you may find that the resulting baked goods have a slightly altered taste when sour cream is susbstituted.
Sour Cream Substitute: Cream Cheese
Great news—it's a good replacement for sour cream! Cream cheese is thicker, so you'll need to loosen it up a little before using. For every 1 cup of sour cream called for in a recipe, use 6 ounces cream cheese thinned with a tablespoon or two of milk, buttermilk or water.
Both Greek yogurt and sour cream have somewhat sour, tart, and tangy tastes and creamy textures. When using Greek yogurt as a sour cream substitute, keep in mind that it has a slightly thicker consistency.