Best 5 Yogurt Sour Cream Recipes
Yogurt and sour cream are two versatile dairy products that can be used in a variety of dishes, from breakfast to dessert. Both are made from fermented milk, but they have different textures and flavors. Yogurt is thicker and tangier than sour cream, which is thinner and has a milder flavor. In this article, we'll provide recipes for both yogurt and sour cream, as well as a few ideas for how to use them in your cooking.
Our yogurt recipe is made with just two ingredients: milk and yogurt starter. The sour cream recipe is also simple, requiring only cream and a starter culture. Both recipes can be made at home with minimal effort, and they're a great way to save money and get a healthier alternative to store-bought products.
In addition to the basic recipes, we'll also provide instructions for making flavored yogurt and sour cream. These variations are perfect for adding a little extra flavor to your favorite dishes. We'll also share some ideas for using yogurt and sour cream in your cooking, from smoothies and dips to cakes and cookies.
Whether you're a fan of yogurt, sour cream, or both, we have a recipe for you. So read on and start exploring the delicious possibilities of these fermented dairy products!
BAKED POTATOES WITH YOGURT AND SOUR CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
- When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
HOMEMADE SOUR CREAM WITH YOGURT
Make and share this Homemade Sour Cream With Yogurt recipe from Food.com.
Provided by Ambervim
Categories Low Cholesterol
Time 1m
Yield 1 Cup
Number Of Ingredients 2
Steps:
- Mix and use.
Nutrition Facts : Calories 156.2, Fat 8, SaturatedFat 5.2, Cholesterol 31.9, Sodium 113, Carbohydrate 13.5, Fiber 0.1, Sugar 12.2, Protein 8.6
SOUR CREAM YOGURT BRAID
I won best of show at the county fair with this favorite yeast bread. I like to shape the dough into an attractive braid. It smells wonderful coming out of the oven, and everyone likes the texture and flavor. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Time 50m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in 1/3 cup warm water. In a large bowl, beat sour cream, yogurt, 2 tablespoons butter, sugar, salt and remaining water., Add yeast mixture and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds. Shape each into a 16-in. rope. Grease a baking sheet and sprinkle with cornmeal. Place three ropes on prepared baking sheet and braid; pinch seams to seal and tuck ends under., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20-25 minutes or until golden brown. Melt remaining butter; brush over braid.
Nutrition Facts :
YOGURT "SOUR CREAM"
I use plain yogurt, heavy cream/whipping cream, sour cream, kefir interchangeably with many recipes. At the sake of embarrassing myself, here's a ridiculously easy cheater's version of sour cream. Please note that I always use whole milk plain yogurt and never use any type of reduced fat versions. C/O Delicious Living.
Provided by C G
Categories Other Appetizers
Time 5m
Number Of Ingredients 2
Steps:
- 1. Line a fine sieve with cheesecloth or a lightweight tea towel and set over a bowl. Add 16 ounces (2 cups) plain yogurt. Let sit in the refrigerator for a couple of hours or overnight to drain. Overnight is recommended. Use as you would sour cream.
- 2. Transfer the drained yogurt to a *non-reactive* container and stir in 1 teaspoon fresh lemon juice.
BAKED POTATOES WITH YOGURT AND SOUR CREAM
Steps:
- Preheat the oven to 350 degrees F. Wash the potatoes and place them directly on the oven baking rack. Bake for 45-60 minutes, until very tender when pierced with a skewer. Meanwhile, combine the yogurt, sour cream, chives, salt, and pepper, and place in a serving bowl. Garnish with extra chives and chill. When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
Tips:
- For thick and creamy yogurt, use whole milk or 2% milk. Skim milk will result in a thinner yogurt.
- Use a yogurt maker or a slow cooker to incubate the yogurt. An oven with a warm setting can also be used.
- The ideal temperature for incubating yogurt is between 100°F and 110°F (38°C and 43°C).
- Incubate the yogurt for at least 6 hours, but no longer than 12 hours. The longer the yogurt incubates, the tangier it will be.
- Once the yogurt is incubated, it can be stored in the refrigerator for up to 2 weeks.
- To make sour cream, simply add 1 tablespoon of lemon juice or vinegar to 1 cup of yogurt. Stir well and let it sit at room temperature for 1 hour before using.
Conclusion:
Yogurt and sour cream are two versatile and delicious dairy products that can be used in a variety of dishes. With a little time and effort, you can easily make your own yogurt and sour cream at home. So next time you're looking for a healthy and delicious snack or ingredient, give homemade yogurt or sour cream a try!
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