I'm making a peach pie that uses sour cream in the filling mixture before baking. Do you think I could substitute plain Greek yogurt or do I need to go to the store again?
I would use the yogurt. Might be a bit tangy but I like that - you could up the sugar a bit to compensate.
I gave it a shot - I'll report back with the results - it's in the oven now. Thanks!
It should be fine...I've done the same swap and came out with identical results tastewise. The key is the fat content of the yogurt--depending on the role the sour cream plays, that would be the only thing that could potentially have an effect on the taste or texture.
It turned out great! Thanks for the help!
Here's a photo:
Please enter a valid email address.
Well played. You deserve a cookie.
Just don't sub black bean purée for flour and expect good results
10 Fail-Proof Ingredient Swaps
Make Your Bed (Better!)
Cereal for Dinner
Shop Glitzy, Glimmery Glasses
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.