claire_gibson•4d agoProlific Poster

Can we talk about people swapping Greek yogurt for sour cream in recipes that need to be baked?

I keep seeing bloggers do this for casseroles and it always turns out watery and sad, but sour cream is usually 14-18 percent fat while Greek yogurt is like 2 percent at best so of course it breaks in the oven, right?

3 comments

3 Comments

uma_ellis4d ago

People do this with so many things now, acting like swapping a high fat ingredient for a low fat one won't change the whole chemistry of the dish. It's the same logic as using skim milk when a recipe calls for heavy cream and then wondering why the sauce is a thin mess. Bloggers will keep doing it because it sounds healthier, but physics doesn't care about your diet.

milaw144d ago

People do this with so many things" - but swapping fat is chemistry, not physics.

ericj454d ago

Gotta push back a little on the skim milk thing though. Heavy cream and whole milk are totally different beasts for sure, but skim milk actually works fine in some recipes if you know what you're doing. The issue is people don't adjust the technique. Like for a pan sauce, you can swap heavy cream for skim milk if you reduce it longer and add a bit of cornstarch slurry or even a pat of butter at the end to keep it from breaking. It's not just physics, it's also knowing how to work with different fat levels. I've done it with vodka sauces and chowders and it comes out fine, just takes more attention. The real problem is bloggers pretending you don't have to change anything else.