You failed to provide enough information to properly answer your question.
It depends on what you're intending to make. I see your category is listed under poultry. If that's what you're intending to make, the simplest answer to your question would be sour cream. Just be sure to add it last or just before serving so that the sour cream doesn't curdle...the general rule is to take it off the heat BEFORE it reaches a boil. Or another idea would be a can of "cream of" soup (cream of mushroom, cream of broccoli, cream of chicken, etc.). This way you can add less salt and it's a safer choice if you don't want to risk curdling the sour cream or if adding the right seasoning is guesswork or is a hassle for you.
Depends on what your baking in some cases you can use mayonnaise or plain yogurt
buttermilk
Yogurt.
You can use Sour Cream of Mayonnaise as a substitute of yogurt.
Sour cream represents a fat component, so you can use butter, margarine, vegetable oil.
Greek yogurt!
plain yogurt with a little vanilla, or sour cream with a little sugar and vanilla.
If a recipe is calling for a brand name of a very basic ingredient, they are trying to sell that product. Sour cream is sour cream.
No. 2 percent milk is much too thin and lacks the fat and consistency needed to substitute for sour cream in any recipe. Low-Fat Yogurt would be a better substitute for sour cream.
yes. Sour cream is made by adding live yogurt cultures to heavy cream and leaving it at room temp for a few days. You can either add some plain yogurt to your cream and leave it out for a few days, or you can add a touch of lemon juice to your recipe with the heavy cream. Personally, I substitute plain yogurt for the lower fat content, and it tastes the same.
Yes, although sour cream has a slightly tangier flavor since it's been made with active cultures (like yogurt).
Sour cream.
No, sour cream is not an acceptable substitue for eggs in any recipe. They have different properties and different purposes.
This works for dips and non-cooked items. If the sauce is to be frozen or cooked, the yogurt will break. If it is used in baking, it has less fat, and may or may not affect the recipe........No.They will taste 100% Different.You can substitute natural yogurt for sour cream in most recipes with good results and the advantage that the final product will be lower in calories because it has less fat. But many commercial yogurts are thickened with cornstarch or gelatin instead of being naturally cultured. These yogurts might not work in your recipe.Plain cream is not a good substitute for sour cream because it does not have either the thick consistency or the acidity of sour cream. In a pinch, you might be able to "sour" plain cream by adding a Tbs or two of vinegar or lemon juice.