Sour cream comes with plenty of benefits in cooking and is a specialty included in baking dishes. Beyond tasting delicious, the creamy dairy product can also provide you with spicy flavors and add richness and moisture. Let’s take a look at some of its substitutes in our kitchen.
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Kefir is a fermented milk drink that originated in the Caucasus Mountains and is characterized by its tart and tangy flavor.
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It is a little thinner and less sour, and it is a staple in Mexican cooking, with people swapping it for sour cream in most recipes.
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Cottage cheese is healthier than sour cream and goes well with a small curd option with milk and teaspoons of lemon juice, which would provide the same sour cream taste and_texture.
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It is a great substitute, but trickier and thinner than sour cream. If you are baking, then add only ¾ cup of buttermilk for every cup of sour cream. It might look thinner, but it will bake up nicely.
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If you want to try something dairy-free and vegan, skim off the top layer of coconut cream and add some lemon juice or apple cider vinegar. The sour taste will have the same taste as the sour cream.
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If you are using cream cheese, you need to thin it a little first. Cream cheese melts down well and does not curdle very easily; therefore, one needs to beat ounces of cream cheese with 2 tablespoons of milk or buttermilk.
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Translating to fresh cream, it is a mix between cream cheese and sour cream and is a perfect substitute for toppings and baking. Perfect for pan sauces, it nicely curdles more than yogurt.