Yes! Believe it or not, you can make your own sour cream at home. Cream cheese melts down well and doesn't curdle very easily. If adding it to a pan sauce, you can use equal parts. This should thin it a little and make it easy to add to your dip. For every cup of sour cream needed, beat 6 ounces of cream cheese with 2 tablespoons milk or buttermilk. If you're using cream cheese as sour cream sub in dip, you may need to thin it a little first. It's also perfect for adding to pan sauces as it curdles less than yogurt. It's great as a substitute for toppings and in baking. It's kind of like a mix between cream cheese and sour cream. We love us some crème fraîche! It translates to fresh cream-and is just that. The buttermilk will help the taste be most similar. If you are worried about it being too thin, cream cheese, mayonnaise, or yogurt can all be used to help thicken it back up. If you are making a dip, like spinach artichoke, you can replace up to about half of the sour cream with buttermilk. The batter may look a little thinner, but it should still bake up nicely. In baking, we'd recommend only using 3/4 cup of buttermilk for every cup of sour cream called for. Buttermilkīuttermilk can work great as a substitute, but it's a little trickier since it's so much thinner than sour cream. If you're still looking for a bit of acidity, add a squeeze of lemon or a splash of vinegar. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. It can be used as a 1:1 replacement in both baking and dips. It's also great as a topping on baked potatoes-just make sure it's not flavored or sweetened. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. Yogurt is your best substitute for sour cream. Here are the top 10 sour cream substitutes you can use in the kitchen. But we've also rounded up some dairy-free options for vegan and lactose-intolerant cooks. And no surprise here: nearly any tangy dairy product can replace sour cream in your recipes. It's the ultimate kitchen MVP.īut what if you don't have it in your fridge? Don't worry, you can still replicate the effects of sour cream with a variety of substitutes. Plus, the tangy lactic acid can be used alongside baking soda to help cakes and muffins rise in the oven. The gut-healthy bacteria is also a heavy hitter across multiple recipes: it tenderizes proteins when used in marinades and can relax gluten strands to make your baked goods soft and fluffy. And because it's made with high-fat heavy cream, it incorporates richness and moisture into any dish. Beyond tasting delicious, the creamy dairy product can offset spicy flavors and cool your palate when eating chili pepper-packed foods. Sour cream comes with plenty of benefits in cooking and baking. At its most basic level, it's milk and heavy cream inoculated with lactic acid-producing bacteria (the same ones that make sourdough, you know, sour). What you're making will dictate which substitute you'll want to use.įrom topping a cozy bowl of chili to incorporating richness to a batch of coffee cake, sour cream is extremely versatile. No judgement here! Luckily, if that ingredient is sour cream, it can be easily substituted in most recipes. And you definitely don't want to go buy some. We've all been there: You start making a recipe only to find yourself completely out of an ingredient.
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