How to Make Sour Cream From Plain Yogurt

By Denise Schoonhoven

Sour cream is a classic topping for baked potatoes and chili and it is a much-loved ingredient in many types of ethnic food. Sour cream-based dips are always a party time favorite, but the high fat and calorie content of sour cream eliminates it from many healthy eating plans. You need not give up the pleasure.--instead, use these steps to make sour cream from plain yogurt as a luscious low fat, low calorie substitute.

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Sour cream from plain yogurt
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Fine mesh kitchen sieve

Step 1

Spoon a 16 oz container of yogurt into a fine mesh kitchen sieve. Rest the sieve on a bowl and cover it tightly with plastic wrap. Place the bowl into the refrigerator and let it sit overnight.

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Strained yogurt in a bowl

Step 2

Take the strained yogurt from the refrigerator and spoon the thick substance into a clean bowl. Discard the liquid that drained off overnight.

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Squeeze lemon juice

Step 3

Squeeze the juice from one half lemon. Pour 1 tsp. of fresh squeezed juice on the yogurt to add the light acid flavor of regular sour cream.

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Whisk vigorously

Step 4

Whisk vigorously to blend the juice and yogurt. Adjust the thickness by adding ½ tsp at a time of hot water. Whisk again between each addition. Stop as soon as the yogurt reaches the consistency of sour cream.

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Refrigerate

Step 5

Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.