Yogurt vs Sour Cream: The Ultimate Cooking Comparison

Yogurt and sour cream are two common dairy products that are used in all kinds of ways, from cooking and baking to topping your favorite foods.

But what are the differences between yogurt and sour cream? This article will explore how yogurt and sour cream differ in flavor, nutrition, and how you can use them.

Yogurt, especially Greek yogurt, has become increasingly popular as a healthier alternative to sour cream, with many people making the switch to cut fat and increase protein intake. Let’s dive in to the yogurt vs sour cream debate.

What are yogurt and sour cream?

Yogurt and sour cream are both dairy products created through fermentation, but they differ in their base ingredients, texture, and overall nutritional profile.

Yogurt

Yogurt is made by fermenting milk, usually with a bacterial culture. There are many types of yogurt, including Greek yogurt, regular yogurt, whole milk yogurt, and non-fat yogurt.

Greek yogurt is strained to remove the whey, which makes it thicker and gives it a higher protein content than regular yogurt.

Sour cream

Sour cream is made by fermenting cream with lactic acid bacteria, which gives it a distinctive tangy flavor.

Compared to yogurt, sour cream is richer, creamier, and higher in fat, which contributes to its characteristic rich flavor and texture.

Yogurt vs. Sour Cream: A Nutritional Face-Off

When it comes to nutrition, yogurt and sour cream have some key differences. Here’s a breakdown of the major macronutrients and micronutrients in each.

Macronutrients

The big difference you’ll notice right away is the fat content. Sour cream tends to be much higher in fat than yogurt, thanks to its butterfat content, which clocks in around 20%. By comparison, whole milk Greek yogurt has about 5% butterfat, and nonfat Greek yogurt has none.

On the flip side, yogurt, especially Greek yogurt, packs more protein. You’ll get about 3.47 grams of protein per 100-gram serving of Greek yogurt. Sour cream only has 1 to 2 grams of protein per 2-tablespoon serving.

Of course, fat content influences calorie count. A 6-ounce serving of Greek yogurt will run you about 100 to 150 calories, depending on the fat content. A 2-tablespoon serving of full-fat sour cream has around 60 to 70 calories.

Micronutrients

Yogurt is a good source of calcium, potassium, phosphorus, and B vitamins.

Plus, yogurt is packed with probiotics, those beneficial bacteria that are so good for your gut health. Sour cream doesn’t offer that benefit.

Yogurt and sour cream in cooking

Both yogurt and sour cream can be used in cooking, although there are a few things you should keep in mind as you decide which one to use.

Sour cream in cooking

Sour cream adds a rich and tangy flavor to foods. It’s often used in sauces, gravies, casseroles, and dips.

Compared to yogurt, sour cream tends to be more heat-stable. That means it’s less likely to separate or curdle at high temperatures.

Yogurt in cooking

Yogurt has a tangy flavor, and many people use it as a healthier substitute for sour cream.

You can use yogurt in sauces, dips, marinades, and as a topping for tacos or potatoes.

One thing to keep in mind is that yogurt can curdle at high temperatures, especially when combined with acid.

One way to avoid curdling is to temper the yogurt before you add it to the hot dish. To do this, gradually add small amounts of the hot liquid to the yogurt, stirring as you go, before incorporating it into the dish.

Another tip is to use full-fat versions of Greek yogurt or regular yogurt, as these tend to be more heat-stable.

Yogurt and Sour Cream in Baking

Both yogurt and sour cream can add a certain something to baked goods. Here’s how they differ:

Sour Cream in Baking

Sour cream adds both moisture and richness to baked goods. It’s a popular ingredient in cakes, cookies, and muffins.

Think lemon blueberry muffins, for example. The sour cream gives them a tender crumb and a subtle tang.

Yogurt in Baking

Yogurt is often used as a healthier stand-in for sour cream in baking recipes. Like sour cream, it can be used in breads, muffins, and cakes.

For example, a summery strawberry yogurt rhubarb cake gets a moist, tender crumb from the yogurt, along with a boost of protein and calcium.

If you’re swapping yogurt for sour cream in a recipe, keep in mind that the fat content differs between the two. You may want to add a little butter or oil to make up for the lower fat content in yogurt.

For the best results, try this “matching” substitution:

For every 1 cup of sour cream, use 3/4 cup plus 1 tablespoon (200 g) of whole milk Greek yogurt, plus 3 tablespoons (42 g) of butter, plus 2 teaspoons (10 ml) of water.

How can I use yogurt instead of sour cream?

In most cases, you can substitute yogurt for sour cream. However, here are some tips to keep in mind:

• Fat content: If you’re baking, you might want to add a little butter or oil to your yogurt to mimic the fat content of sour cream.
• Curdling: If you add yogurt to a hot dish, stir it in at the end, or temper it first.
• Serving: If you’re using yogurt as a topping, add it after the dish is cooked.
• Flavor: Yogurt has a tangier taste, so keep that in mind when deciding whether to add it to a recipe.

Frequently Asked Questions

Summary

Yogurt and sour cream differ in nutrition, flavor, and how they’re used in cooking. Yogurt is usually the healthier choice because it has less fat and more protein. Sour cream adds richness and tang.

Whether you use yogurt or sour cream depends on what you want from a dish, including how it tastes, its texture, and its nutritional value. If you’re trying to cut fat or boost protein, yogurt is the better choice.

Both are versatile ingredients with many culinary applications, so it’s worth trying them both to see how each one can enhance your favorite recipes.