Juliana Z. C., Piotr Kotkowski, Daniel West, Vangelis Thomaidis, Therese Chase, Carlos Paes

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.

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.

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

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.

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.

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


Low-fat or non-fat yogurt may be used to further lower calorie and fat content of the final product.

About the Author

Denise Schoonhoven

Denise Schoonhoven has worked in the fields of acoustics, biomedical products, electric cable heating and marketing communications. She studied at Newbold College and Middlesex Polytechnic in the UK, and Walla Walla University. A writer since 2008, Schoonhoven is a seasoned business traveler, solo tourist, gardener and home renovator.