Using Sour Cream Instead of Greek Yogurt
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
1:1
Excellent — nearly identical results
Recipe Adjustment Notes
Very similar in acidity and thickness. Higher fat content.
The Science Behind This Swap
Very similar in acidity and thickness. Higher fat content.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (235g-265g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry