Sour cream is not always available here, i find it when i dont need it and i dont find it when i do need it Yoghurt is always available and ive heard you can use it instead of sour cream, but does it really work in cakes? Thanks alot!
It would probably depend on your recipe. I have substituted at times and honestly couldn't tell the difference. (I also use a 50:50 mix of natural yoghurt and milk - both full fat - as a substitute for buttermilk and that works brilliantly. I never buy buttermilk anymore.)
I've used it many times in doctored cake mixes, and it works just fine. I usually use just plain, rather than flavored, but have occasionally used a vanilla or fruit flavored one.
I used yogurt in place of sour cream in a cutout cookie recipe this week. The one observation I have is that it seemed to have added more moisture than the sour cream normally does. I didn't drain the yogurt at all due to time constraints, however.
But the cookies turned out fine. The flavor had a very subtle difference, but it worked. It might be helpful to note that the sour cream is apparently quite exposed in my recipe; my son picked the flavor out at the age of 4, knowing nothing of my recipe.
(I also use a 50:50 mix of natural yoghurt and milk - both full fat - as a substitute for buttermilk and that works brilliantly. I never buy buttermilk anymore.)
thanks for the brilliant tip! i never usually have buttermilk when i need it but ALWAYS have yoghurt!
I always use yogurt to sub. Putting sour cream in a cake disgusts me. I won't do it.
Ive heard you could drain yoghurt to get the consistency of sour cream. Has anyone ever tried it?