Yogurt Vs. Sour Cream

Baking By Mookie122 Updated 15 Feb 2011 , 7:38pm by adonisthegreek1

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Mookie122 Posted 9 Feb 2011 , 11:14pm
post #1 of 9

If a recipe calls for yogurt can sour cream be substituted?

8 replies
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ccordes Posted 10 Feb 2011 , 12:32am
post #2 of 9

I've read before that you can do a straight substitution of one for the other, but I've never done it myself so I don't know if the taste/texture is changed at all. Good luck!

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tryingcake Posted 10 Feb 2011 , 12:41am
post #3 of 9

I have - go for it. I've even substituted with cottage cheese.... yes, really.

I ran it through a food processor first. Worked great.

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TheBakingNurse Posted 10 Feb 2011 , 12:41am
post #4 of 9

I use both yogurt and sc interchangeably. I prefer the yogurt

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Way2Go Posted 15 Feb 2011 , 5:07pm
post #5 of 9

How interesting, I was just reading on a blog about this subject. What the blogger said was that sour cream has as higher fat content than yogurt, but that if you are only using a small amount you can use the full fat yogurt, but strain the whey so it will become thicker. That should work perfectly.

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TexasSugar Posted 15 Feb 2011 , 6:31pm
post #6 of 9

I've used both in the WASC/Extender recipes as well as in a banana bar recipe I have. I use which ever I have on hand at the time when I need it. Never really noticed a difference in the taste or the texture.

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LindaF144a Posted 15 Feb 2011 , 6:54pm
post #7 of 9

Or how about Greek yogurt? Would that work as a substitution?
Interesting. I think I will try this.

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dukeswalker Posted 15 Feb 2011 , 7:26pm
post #8 of 9

Yes...for sure! I do it all the time, Greek or regular plain yogurt.

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adonisthegreek1 Posted 15 Feb 2011 , 7:38pm
post #9 of 9

I use Greek yogurt and sour cream interchangeably.

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