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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.
Yes, you can use natural yogurt instead of sour cream in a carrot cake recipe. Yogurt provides a similar tanginess and moisture that sour cream offers, which can enhance the cake's flavor and texture. Just ensure to use plain, unsweetened yogurt for the best results, and consider adjusting the liquid content slightly if needed.
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!
When a recipe calls for sour cream, it typically refers to the standard product, which is a thick, creamy substance that can be considered solid rather than liquid. Sour cream has a consistency similar to yogurt and is used for its tangy flavor and creamy texture in various dishes. If a recipe specifies a different form, such as liquid sour cream or a substitute, it will usually clarify that in the instructions.
You can substitute buttermilk powder with an equal amount of plain yogurt or sour cream in your recipe.
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, you can use sour cream instead of natural yogurt in a curry. However, it may alter the flavor slightly, as sour cream has a richer and tangier taste. It's best to add it towards the end of cooking to prevent curdling. Adjust the seasoning as needed to balance the flavors.
Yes, you can substitute sour cream for buttermilk in a recipe, but you may need to adjust the consistency by adding a little water or milk to achieve the desired texture.