How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions,
our new kitchen-and-home shop, launching soon!
Well played.
You deserve a cookie.
We'll email your $10 promo code when we launch.
Monita is a recipe tester for Food52.
added 7 months agoSour cream works well as a substitute
Amanda is a co-founder of Food52.
added 7 months agoDepends on what you're using it for, but if it's something like a garnish for soup, I'll use whole milk Greek yogurt.
Or Vt. Butter and Cheese fat free fromage blanc.
Make your own if you have the time:
1 cup heavy cream
2 Tablespoons sour cream
In a small mixing bowl, thoroughly combine the heavy cream and sour cream. Cover the bowl with plastic wrap and let stand at room temperature for 12 to 24 hours.
pierino is a trusted source on General Cooking and Tough Love.
added 7 months agoDepending on the dish (and where you live) you can also use Mexican "Crema"; south of the border sour cream. I have no trouble finding it in my local supermarkets.