Cooking – Is Sour Cream Yogurt?

bowl of sour cream and fresh vegetables
bowl of sour cream and fresh vegetables

No, it isn’t. Sour cream is an ingredient that was invented in Eastern and Central Europe that is made when dairy cream is mixed with bacteria that produce lactic acid. This creates a thick tart-like substance. It is used for dips, to thicken sauces, garnish soups and potatoes, and come up with a creamy frosting. Usually, it is used just when a meal is about to be ready.

On the other hand, yogurt is obtained when there is the fermentation of certain microorganisms found in milk. There are many types of yogurt including low-fat, no-fat, frozen, drinking, creamy, bio, and Greek yogurt.

How Does Sour Cream Differ from Yogurt?

Sour cream is different from yogurt in a few ways, such as how they are made. While sour cream is made up of cream while yogurt is made up of milk. Both sour cream and yogurt need bacteria to be created. However, the types of bacteria each one uses also differ.

Bacteria used to turn cream into sour cream: Streptococcus cremoris, Leuconostoc dextranicum, Streptococcus lactis, Leuconostoc citrovorum, and Streptococcus diacetilactis.

Bacteria used to turn milk into yogurt: Lactobacillus lactis, Lactobacillus bugaricus, Streptococcus thermophilus, and Lactobacillus helveticus.

Sour cream is used as a condiment while yogurt is used as normal food to be eaten.

Yogurt dates back to more ancient times than sour cream.

Pasteurization is enough when making yogurt, while re-pasteurization is required to make sour cream.

What Are Some Common Cooking Substitutes for Sour Cream?

As said before, sour cream has many uses in the kitchen such as serving as a condiment for cooked and baked foods. Given its high-fat content, taste, and dairy content, some people may decide to use cooking substitutes for sour cream such as:

  • Greek yogurt (lower in calories and fat than sour cream)
  • Cottage cheese (it has fewer calories and fat as well as more protein than sour cream)
  • Creme fraiche (similar to sour cream but it has a milder taste)
  • Buttermilk (it has a similar taste to sour cream, but it is liquid in nature so it can be used as dressings)

Cooking – Sour cream alternatives

Sour cream is one of the most amazing ingredients that can be used in many recipes. On certain occasions, a person will not prefer this ingredient like in the case of milk allergy or lactose intolerance. There are other reasons like the unavailability of sour cream. If you do not want to use sour cream, there are many best sour cream substitute alternatives.


Yogurt can be used as a substitute for sour cream in many recipes. There are only two issues which include taste and texture difference. Yogurt is not sour enough and not as thick as sour cream. Using the Greek yogurt and adding vinegar in the yogurt can resolve this issue.

Cream cheese

This is a really good alternative to the sour cream because it has a familiar taste. You just have to take the cream cheese and blend it in a way that it gets the consistency of sour cream. You have to be careful as you should keep the consistency constant.

Coconut milk

It has a good consistency and vegan people can also use it. The only exception is the taste. You have to add vinegar or lemon juice to get a similar taste. If you are allergic to milk, this can provide good plant-based fatty acids also.

Soy cream

People who are allergic to milk and want something with more protein content, they can use soy cream. There are certain Soy-based creams available in the market. You can use the same amount of soy cream in place of sour cream.


There is no special advantage of using buttermilk instead of sour cream. It is only good because it is commonly available in Asia and it is natural. You can use this ingredient when sour cream is not available. You have to avoid the buttermilk also if you have a milk allergy.

Cooking – Sour Cream Vs. Yogurt

Sour Cream Vs. Yogurt

There are many adults, even among cooks, who don’t know the difference between sour cream and yogurt. As such, we are here to clarify this common misconception.

There are quite a few dairy products that are white and sour, as such, it is not so strange that there is oftentimes quite a lot of confusion. And if we are completely honest, sour cream and yogurt can be hard to differentiate from the distance. However, taking a closer look, they do differ in texture, smell, taste, and, most importantly, in their behavior when used in cooking.

What is Sour Cream?

Sour cream is a fermented dairy cream. By introducing a specific type of bacterial culture to the dairy cream, the fermentation process is initiated. During the process, bacteria produce acid, flavor, and add thickness. The process is stopped by re-pasteurizing the cream and essentially killing the bacteria.

Bacteria used to turn cream into sour cream: Streptococcus cremoris, Leuconostoc dextranicum, Streptococcus lactis, Leuconostoc citrovorum, and Streptococcus diacetilactis.

What is Yogurt?

The yogurt-making process is very similar to the one described above; however, the initial ingredient is not dairy cream but milk and different type of bacteria are used. In addition, the types of bacteria used to make yogurt don’t require re-pasteurization.

Bacteria used to turn milk into yogurt: Lactobacillus lactis, Lactobacillus bugaricus, Streptococcus thermophilus, and Lactobacillus helveticus.

The Main Difference Between Sour Cream and Yogurt

Yogurt is very high in nutritional value compared to sour cream. It also contains way less fat and is as such a healthier choice. On average, there is about 10% of fat in yogurt and twice as much in sour cream.

Cold Dishes

As yogurt and sour cream are rather similar, they are interchangeable when applied in cold dishes or used as a garnish. Though, you should keep in mind that yogurt is normally tangier than sour cream.


When the thermal process takes place, things are not that simple and yogurt and sour cream can’t be interchanged as freely as with cold dishes. Greek yogurt is still a good substitution, as long as you pay extra attention when simmering it.

Other Sour Cream Substitutions

Aside from Greek Yogurt, you can use buttermilk or soymilk and thicken them with softened butter to replace sour cream. Cottage cheese and cream cheese are other alternatives. Another interesting option is unsweetened evaporated milk with vinegar or lemon juice. There are also vegan sour cream alternatives available or can be made at home from scratch.

Yogurt making – temperature

When fermenting, yogurt must be kept around 110o F(43 o C). A cooler environment will not facilitate fermentation, and higher temperatures will kill the bacteria needed for fermentation.  Also, the maintenance of a consistent safe temperature keeps your yogurt safe to eat once finished. The best results are usually assured by the use of an incubator.

Orange Honey Butter Recipe

Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.


  • 1/2 cup (125 ml) softened  Butter
  • 1/4 cup (50 ml) honey
  • 1 tsp (5 ml)  finely grated orange zest.


  • Place all ingredients in a small bowl
  • With a mixer, mix at a high speed until light and fluffy.


  • Store unused Orange Honey Butter in the refrigerator for up to 3 days.
  • Let the butter warm the butter to about room temperature before serving.

How to make stabilized whipped cream with cream cheese

Whatever you may be serving, a cake, pie sky-high ice cream sundae or pudding, all these deserts have a certain characteristic in common. All the desserts are made better a few dollops of low sugar homemade whipped cream. Or you prefer perhaps an easy trifle or no-bake icebox cake, one ingredient, the whipped cream here holds as a basic preparation ingredient.

Whichever the way, understanding how to prepare a sturdy, good whipped cream needs a lot of skills. It is important to understand all the essentials right from the required ingredients to use in preparing a whip that never deflates and what should be done with the leftovers before you embark on preparing your next dessert.

 Most of us often like pumping up prepared whipped cream together with some amount of cream cheese when we need to pipe out much of whipped topping to cover a cake, or just for mini-tarts or cupcakes. The whipped cream gets some extra flavor and body after adding some tangy of this workhorse. This is among the means we have in place to stabilize whipped cream for great big events where it will sometimes be required to stay in a warm room for a while. Probably you will have the body of a sweeter icing, heavier, but some whipped cream lightness.

The cream cheese is what brings about the stability and stiffness; therefore, there is no need of adding any sugar that will at times make some kind of refreshing change in a topping right for a sweetly filled tart or an intense cake. 

What Are The Ingredients Needed?

Like any other project you need to undertake, having all the required tools to complete it successfully is what to start with for the entire process to run smoothly. This is not different from preparing a stabilized whipped cream with cream cheese. Below are the required ingredients to yield around five cups

  • 2 cups of whipping cream
  • 2 teaspoons vanilla extract
  • Cream cheese 1 8-ounce package that has been softened for about an hour at room temperature
  • Powdered sugar, 4 tablespoons quantity

How To Get Started With The Actual Making

  • Begin your preparations by whipping together the sugar and cream cheese. This will soften the cream cheese and also breaks it a bit to come up with some little globules of the cream cheese in your whipped choice cream.
  • Follow up to add a flavor in your whipped cream, for this case; you can consider either a heavy whipping cream that has more of fat or just your whipping cream. The end results of both will not show any difference but using a heavy whipping cream will make the entire whipping process short.
  • Now it comes in a whip attachment with your stand-type mixer. Begin the process at a medium speed to avoid splashing out as badly as you turn to high speeds gradually. Ensure it doesn’t over whip by watching it keenly once it starts getting fluffy. Your product should look almost dry and get quite stiff. Once at this point, consider stopping there as continuous beating will make it separate into butter and buttermilk.
  • Most people who try to prepare their whipped cream have reported that theirs doesn’t get as stiff as it is required. The reason for this might be that they are not whipping fast and hard as possible. This is actually what you expect to get if you use a hand-held electric mixer. For the whipping cream to be stiff as required, you should do it at least two cups at ago. It sometimes may be harder keeping the whip attachment fully immersed with lesser amounts making the entire whipping process sometimes not such easy.
  • Other people prefer using an ounce per cup of whipping cream of cream cheese. The whipped cream is fully stabilized by the cream cheese and thereby providing it a little flavor and also holding its shape. There are more other people out there that use twice that cream in the preparations, and the results get yet stiffer as required. You can store this in a refrigerator, but it might sometimes get somehow a little soft, so when it is required, you should simply whip it for few minutes again to return to its state.

Related Recipes

Stabilized Whipped Cream Using Gelatin

Are you a fan of whipped cream but would like to make use of gelatin? If yes, then it is quite obvious that you will find this article quite informative. We will try and explains the whole process detailing the ingredients required and the step by step approach for coming out with yummy, tasty, and highly nutritious whipped cream. There is no doubt that stabilized whipped with gelatin is a unique and different way of making whipped cream. It will be something that will find favor with young and old alike. So here goes that wonderfully delicious stabilized whipped cream with gelatin as one of the main ingredients. Those who have made it and tasted it believe that it could be a wonderful substitute for pies, muffins and holiday cakes.

Have You Been Fascinated By The Fancy Desserts In Shops?

If you love having whipped cream, it is quite obvious that you would frequent many of the professional bakeries. They make some of the best and perfectly shaped fancy desserts and whipped creams. When you look at it, you might have a feeling that it is frosting. However, when you have a bite of it, you will realize that you are enjoying the perfect cream that is whippy, light, and extremely fresh & nutritious. It is quite possible that they could be using stabilized cream. You might be wondering whether it is possible to make the same kind of stabilized and whipped cream. Yes, it is very much possible provided you do it with the help of gelatin. Gelatin is a stabilizing agent and helps the cream to remain in place and prevents it from falling flat. It also will ensure that the cream does not melt and it does not become all goopy when it is made to sit around for a while. This process is very versatile, and it also could be used for frosting cupcakes and frost cakes. This is perhaps the best option and choice if you are looking for something that is lighter than the traditional heavy buttercream.

What Are The Ingredients Needed?

  • A teaspoonful of gelatin that is unflavored (there are quite a few brands out there).
  • Coldwater 4 teaspoonfuls.
  • A cup of heavy cream.
  • Powdered sugar of around 1/2 cup (you can increase or decrease quantity based on personal requirements).
  • Vanilla extract 1/2 teaspoonful.

How To Get Started With The Actual Making

The process of making whipped cream with gelatin is quite easy. We are listing below the step by step approach for making it.

  • To begin with, you have to have a small bowl and place cold water over it.
  • Once this has been done the gelatin has to be sprinkled over it.
  • It should be allowed to sit for around 5 to 7 minutes.
  • When the process of sitting is on, you should get the heavy cream, along with vanilla and powdered sugar.
  • All these should be placed in the bowl of a quality stand mixer. The mixer should have a whisker arrangement available.
  • Alternately, you also could use a mixing bowl in case you are comfortable using an electric beater.
  • You must wait for the gelatin to set.
  • Once the gelatin has been fully set, the bowl should be placed in a microwave.
  • Heat the contents and wait for the gelatin to turn fully into the liquid state. Wait for about 10 seconds after the gelatin has turned liquid.
  • Remove the bowl from the microwave and put it on the mixer. Start beating the cream.
  • The mixer should run for around a minute in slow mode. Then you must turn the mixer to high mode.
  • While the mixer is running, you must slowly pour the melted gelatin. Ensure that the pouring is done slowly and steadily in a stream.
  • Continue with the process of beating the cream till it reaches the maximum possible stiffness.
  • The stabilized whipped cream with the help of gelatin is now almost ready for consumption.
  • Spread the cream of pipe whip it as you would like it to be.