When you are baking and run out of milk, consider substituting an equal amount of sour cream for the milk. You can use sour cream as a substitute for milk, but it might require adjusting the quantities of other ingredients. Sour cream adds a creamier texture to baked goods because of its acidity, and it is as nutritious as milk. Sour cream is an acceptable replacement for whole milk, buttermilk or evaporated milk in baking.
- Measuring cup
- Measuring spoons
- 1 tsp. baking soda
- 1 tsp. baking powder
Substitute an equal amount of sour cream for milk in a recipe.
Examine the texture of the sour cream. Adjust the level of shortening or butter in the recipe. Reduce the shortening by 1/2 cup for thick or heavy sour cream or 1/3 cup for thin or light sour cream.
Revise the amount of the baking soda and baking powder when substituting the sour cream in a recipe. Add 1 tsp. of baking soda to the dry ingredients for each cup of sour cream in cookies or breads. Reduce the baking powder by 1 tsp.
Mix the sour cream in the same order as the milk. Pour it into the bowl and beat it into the mixture.
Follow the baking time limits according to the recipe. Insert a toothpick into the middle of the baked item. Remove the food from the oven when the toothpick comes out clear.
Regular and reduced-fat sour cream are preferred over nonfat sour cream in baking because nonfat sour cream will separate.