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Old 08-30-2010, 10:18 AM   #1
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Can I sub sour cream with yogurt?

My recipe for cinnamon rolls calls for 1/3 cup sour cream. Along with stuff like yeast, flour, egg yolks, 1 tsp vinegar, melted butter, etc.

Can I sub the sour cream with Greek yogurt?

I hope someone out there knows better and will be kind enough to warn me to avert some chemical disaster in my kitchen when I do try this one of these days...

I make my own Greek yogurt now so I have plenty to go around. It will also save me time and money not having to go out to buy sour cream. But then again I might have to throw out my entire baked batch if they turn into something other than cinnamon rolls!

Thanks and I hope someone can help!

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Old 08-30-2010, 10:28 AM   #2
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Good question, Chopstix! I sub Greek yogurt for sourcream all the time but never in a baking scenario. It sure works great in other scenarios. I'll be watching this thread as I'm curious too.
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Old 08-30-2010, 10:54 AM   #3
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I think sour cream and yogurt can be interchanged. People use yogurt as a low cal sub for sour cream all the time. A googling I will go!! LOL
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Old 08-30-2010, 11:02 AM   #4
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Well it depends. Sometimes it is used for its fat content and moisture/creamyness, sometimes it is used for the tangy taste, other times to balance out other flavors/ingredients. There are differences between the two that can effect the recipe.
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Old 08-30-2010, 11:25 AM   #5
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I use yogurt for sour cream in baking all the time. If the yogurt is full fat, there will only be a slight difference in the "tang" of the sour cream taste. If the yogurt is reduced fat, it still should make little to no difference in the finished product.

Almost everyone I know subs yogurt for sour cream in baking, with great success.
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Old 08-30-2010, 08:13 PM   #6
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Quote:
Originally Posted by ChefJune View Post
I use yogurt for sour cream in baking all the time. If the yogurt is full fat, there will only be a slight difference in the "tang" of the sour cream taste. If the yogurt is reduced fat, it still should make little to no difference in the finished product.

Almost everyone I know subs yogurt for sour cream in baking, with great success.
Ditto.
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Old 08-31-2010, 06:38 AM   #7
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Thanks so much to all who replied! I love ChefJune's answer! :-)
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