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Just swapped yogurt for sour cream in my chili after a fridge fail
I was making a batch of my usual weeknight chili last Tuesday and realized I was completely out of sour cream with a half-eaten tub of plain Greek yogurt staring at me. Stirred in about 3/4 cup and it actually made the broth creamier without that tangy bite I was worried about. Has anyone else tried this swap and found a trick for adjusting the flavor balance?
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diana_west2720d ago
I did the exact same thing a few months ago and it worked way better than I expected! The Greek yogurt made my chili so much creamier than sour cream usually does. I added a little extra cumin and a splash of lime juice to brighten it up and it balanced everything out perfectly. Now I actually prefer it over sour cream for chili because it holds up better and doesn't curdle. Totally a keeper tip, especially if you are trying to use up what is in the fridge.
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jamie77020d ago
Greek yogurt in chili always splits and gets grainy on me. I tried it once with a full fat plain kind and it still turned into weird little curds. Sour cream holds its shape way longer and doesn't make the whole pot taste sour. Plus the tang from yogurt can overpower the chili spices if you use more than a spoonful. Maybe I just got a bad batch or something but it felt like a waste of good yogurt. I'd rather just buy sour cream specifically for chili.
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