Here’s How to Substitute Yogurt for Sour Cream (2024)

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

updated Aug 25, 2022

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The Rule of Thumb for Substituting Yogurt & Sour Cream

When substituting sour cream for plain yogurt, or vice versa, it’s quite easy: the basic rule of thumb is that you can just use the same amount. This is especially true when you’re using it uncooked, like for dips, salad dressings, or baked potatoes. Just remember that yogurt is generally tangier than sour cream and you might have to adjust some of the other ingredients accordingly.

More Tips for Substituting Yogurt for Sour Cream

Why Yogurt Is So Much More than a Healthy Substitute

When cooking or baking with yogurt instead of sour cream, however, there are a few other things to keep in mind beyond the simple one-to-one substitution ratio:

Go for whole-milk Greek yogurt: The yogurt closest in texture and flavor to regular sour cream is whole-milk Greek yogurt. While you can use plain regular yogurt instead, it might be worthwhile to strain some of the liquid out of it first so that it thickens up slightly.
Stay away from nonfat: Nonfat yogurts may have added thickeners and stabilizers, plus a chalky flavor, which really makes it very different from sour cream. If you’re using low-fat yogurt, consider adding more fat into the recipe in other places, like more oil, flour, cornstarch, or butter.
Be careful when simmering yogurt: Since yogurt has less fat than sour cream, be careful when using it in sauces. Keep the temperature low to prevent it from curdling, or else add it at the end off the heat.
Flavor and texture differences: Baked goods made with yogurt will be tangier and might be less tender than baked goods made with sour cream.

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You've stumbled upon a fascinating topic: substituting yogurt for sour cream in cooking. Trust me; I've got the culinary know-how to guide you through this dairy dilemma.

Now, let's dive into the evidence to showcase my expertise. First, let's talk about the Rule of Thumb for substituting yogurt and sour cream. The key here is that you can swap them out in equal amounts, especially when using them uncooked, like in dips, salad dressings, or on baked potatoes. However, keep in mind that yogurt tends to be tangier than sour cream, so some adjustments in other ingredients might be needed.

When it comes to cooking or baking with yogurt instead of sour cream, here's where the nuances come into play:

Go for Whole-Milk Greek Yogurt: For a texture and flavor closest to regular sour cream, opt for whole-milk Greek yogurt. If you choose plain regular yogurt, consider straining some liquid to thicken it.
Avoid Nonfat Yogurt: Nonfat yogurts may not play well in this substitution game. They often contain thickeners and stabilizers, not to mention a chalky flavor. If you go for low-fat yogurt, compensate by adding more fats elsewhere in your recipe, like oil, flour, cornstarch, or butter.
Mind the Simmer: Given that yogurt has less fat than sour cream, be cautious when simmering it in sauces. Keep the temperature low to prevent curdling, or add it at the end off the heat.
Consider Flavor and Texture Differences: When using yogurt in baked goods, anticipate tangier results that might be less tender compared to those made with sour cream.

This article, penned by Christine Gallary, the Food Editor-at-Large, and a Le Cordon Bleu graduate with experience at Cook's Illustrated and CHOW.com, offers valuable insights. Her culinary escapades in San Francisco and extensive teaching experience add weight to her recommendations. Follow her on Instagram for the latest updates on her culinary journey.

Now, armed with this expert advice, you can confidently navigate the world of dairy substitutions and elevate your culinary creations. Happy cooking!