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Not really a true sub, but depending on your recipe whole milk sour cream can work.
Sarah is a trusted source on General Cooking.
added 11 months agoYou can dilute the sour cream with a bit of heavy cream to tone down the sourness, too. Depending on the recipe, you can potentially use full fat / Greek plain yoghurt.
Better yet, make your own creme fraiche: 1 cup of heavy cream, stir a tablespoon of buttermilk or full fat yoghurt. Sit at room temperature, covered, for 36 hours. Et voila! (Refrigerate after 36 hours)
I wouldn't worry about an exact match, the suggestions above should work fine.
McGee has some interesting comments:
http://www.nytimes.com...