homemade sour cream
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  1. #1
    Registered User mommy2three's Avatar
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    Lightbulb homemade sour cream

    Homemade Sour Cream

    Makes 1 cup (for cooked recipes only) To 1 TB vinegar or lemon juice, add enough evaporated milk to make 1 cup. Stir & let stand 5 min before using.

  2. #2
    Registered User captclearance's Avatar
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    WOW !!!!!!! That is awesome, if you knew how many times I have sent dh to the market for sour cream ! I have lots of evap milk in the cupboard ......... Thanks a lot !!!!!!

  3. #3
    KimBob
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    Sour Cream
    3/4 cup fat-free yogurt
    1/3 cup nonfat dry milk powder

    Combine the ingredients and mix well. Use as you would purchased sour cream. Makes 1 cup.


    *** This is a recipe from the Healthy Exchanges line of cookbooks by JoAnna Lund.

  4. #4
    KimBob
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    Registered User Valerie in WA's Avatar
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    Originally posted by QuilterMom
    Sour Cream
    3/4 cup fat-free yogurt
    1/3 cup nonfat dry milk powder

    Combine the ingredients and mix well. Use as you would purchased sour cream. Makes 1 cup.


    *** This is a recipe from the Healthy Exchanges line of cookbooks by JoAnna Lund.
    So Kim, my impression is that this recipe would work as a condiment, not just in recipes. Is that correct? If so:

  6. #6
    Master Dollar Stretcher aka JuliaBob Julia Kimber's Avatar
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    Thanks Kim and Misty!

    Julia

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    Registered User Pepper's Avatar
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    Thanks!!

  8. #8
    Super Moderator Michelle's Avatar
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    I am using 1 c. milk plus 1 T lemon juice (could also use vinegar) plus 1/3 c. butter

    More on 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.


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  9. #9
    Registered User Edna_E's Avatar
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    Great! I always have evap milk on hand, but am much less likely to have refrigerated dairy items.

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