Kitchen

[suzyQ3]

We often use plain non- or lowfat yogurt in place of sour cream as a topping in savory dishes, but personally, I wouldn't make that substitution in baking.

[Daysdee]

I would also suggest yogurt.

[SharkE]

Your welcome, use a magnifying glass to see the words close up best I could do to upload it I'm not a pc genius. LOL

I bought me some Daisy sour cream today, none of that light or fat free stuff either. Hope me and him can't taste it or he'll holler "why did U put that s*** in it" hahahhahahah

I'm gonna add the concentrate in just so much at a time, or, he'll holler "to much lemonade you overkilled it". sigh................add to taste not the whole cup at a time.

[suzyQ3]

On 4/24/2014 Sharke said:

Your welcome, use a magnifying glass to see the words close up best I could do to upload it I'm not a pc genius. LOL

I bought me some Daisy sour cream today, none of that light or fat free stuff either. Hope me and him can't taste it or he'll holler "why did U put that s*** in it" hahahhahahah

I'm gonna add the concentrate in just so much at a time, or, he'll holler "to much lemonade you overkilled it". sigh................add to taste not the whole cup at a time.

You're right to buy only the regular sour cream for baking, unless the recipe specifies otherwise. But when we use sour cream in cooking or as a topping, then we usually go for low- or fat-free sour cream or plain yogurt. That's irrelevant to you, I'm assuming, since you hate the stuff.

[tkins]

Sour Cream is acidic and reacts with the baking powder &/or baking soda and helps it rise. Also adds some richness. You would want to make sure that your substitute is also acidic. I found some information for you that should help you make substitutions for sour cream in pretty much any recipe.

Sour Cream Substitutions and Equivalents

There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.

Substitute one of the following for each 1 cup of sour cream:

For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.

For baking: 1 cup yogurt plus 1 teaspoon baking soda.

For baking: 3/4 cup sour milk plus 1/3 cup butter.

For baking: 3/4 cup buttermilk plus 1/3 cup butter.

Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.

Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.

Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).

Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.

Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.

Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.

Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.

Hope it helps, good luck and happy baking.

tkins

[SharkE]

Yep, just gags us. I'd have to head for the john if I actually ate it. When I open up the container, Sat. I'll hold it away and tell the Cuisinart 'do your work' and throw it in. LOL

[SharkE]

On 4/24/2014 tkins said:

Sour Cream is acidic and reacts with the baking powder &/or baking soda and helps it rise. Also adds some richness. You would want to make sure that your substitute is also acidic. I found some information for you that should help you make substitutions for sour cream in pretty much any recipe.

Sour Cream Substitutions and Equivalents

There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.

Substitute one of the following for each 1 cup of sour cream:

For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.

For baking: 1 cup yogurt plus 1 teaspoon baking soda.

For baking: 3/4 cup sour milk plus 1/3 cup butter.

For baking: 3/4 cup buttermilk plus 1/3 cup butter.

Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.

Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.

Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).

Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.

Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.

Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.

Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.

Hope it helps, good luck and happy baking.

tkins

Thanks ! Interesting !

[RespectLife]

tkins-thanks so much for that information! Nice of you to post for us. I copied for future reference.

Sharke~ too funny! PLEASE come back and let us know how you made out! I can't wait to hear if the sour cream 'got ya'! LOL

[SharkE]

You all have to wait till Sat. I can't have sweets till the weekend got to keep the ol ' bod looking half way decent U know. I jump out of bed and holler ""weeeeeeeeee"" LOL and I'm still a size Large...........if I didn't keep tabs on myself I'd be a 100 X

[chickenbutt]

Probably because I'm TOTALLY food-neurotic, but I would have just moved on to another recipe.

Sour cream, mayonnaise, yogurt, buttermilk - they all gross me out to the extent that I wouldn't even be able to bake with them because, knowing it's in there, I wouldn't be able to eat it. I wouldn't be able to even do the recipe because the look and smell of any of those things would have me wretching. But that's just me.

I have passed up several recipes that had one of those ingredients in it - recipes that I would otherwise have really liked but that's the way it goes.

Anyway, if you do it, I hope your recipe comes out well.

PS: I know how ridiculous I am, so nobody needs to school me.