Can I make a chocolate ganache using either sour cream or butter or 1% milk?

I was thinking melt/heat the butter in the milk, like maybe 1 tablespoon of butter to 6 tablespoons of milk, to give you a rich but not too rich ganache.

I think the sour cream may be too tangy and might separate from the heat of the melted chocolate. Butter will give you more of a buttercream frosting. I make mine with cream
so the milk might work, just not as rich a mouth-feel so use great chocolate!