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6. Sour Cream. Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though ...
Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...
Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup of milk.
A variation in the Caucasus mountains, called "ovdukh", uses kefir instead of the yogurt. This can be poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, sometimes referred to as a "Caucasus okroshka". Mizeria is another variation from Poland, using the same ingredients but substituting sour cream for yogurt.
Tarator – Bulgarian cold yogurt soup with cucumbers and garlic; Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2] Yayla çorbası – Turkish yogurt soup; Okroshka – Russian soup sometimes based on kefir; Tarhana soup – Cypriot soup made of sun-dried dough of cracked wheat and yogurt (also found in ...
Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Sour cream is cream that’s been treated with lactic acid to thicken it and create a sour flavor. It has a fat content of around 20%. This makes it a good substitute in situations where the ...
For a protein-packed substitute for heavy cream, combine equal parts Greek yogurt and whole or skim milk to make this creamy substitute. This swap works well in certain quick breads (like banana ...