Using Greek Yogurt Instead of Sour Cream
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
1:1
Excellent — nearly identical results
Recipe Adjustment Notes
Nearly identical acidity and thickness. Less fat, slightly tangier.
The Science Behind This Swap
Nearly identical acidity and thickness. Less fat, slightly tangier.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (216g-244g 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