I have - go for it. I've even substituted with cottage cheese.... yes, really.
I ran it through a food processor first. Worked great.
I use both yogurt and sc interchangeably. I prefer the yogurt
How interesting, I was just reading on a blog about this subject. What the blogger said was that sour cream has as higher fat content than yogurt, but that if you are only using a small amount you can use the full fat yogurt, but strain the whey so it will become thicker. That should work perfectly.
I've used both in the WASC/Extender recipes as well as in a banana bar recipe I have. I use which ever I have on hand at the time when I need it. Never really noticed a difference in the taste or the texture.
Or how about Greek yogurt? Would that work as a substitution?
Interesting. I think I will try this.
Yes...for sure! I do it all the time, Greek or regular plain yogurt.
I use Greek yogurt and sour cream interchangeably.
Quote by @%username% on %date%
%body%
