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.

Sour cream from plain yogurt
Fine mesh kitchen sieve

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.

Strained yogurt in a bowl

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

Squeeze lemon juice

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

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.