11 products to replace sour cream

Useful lactic acid product - a component of salad dressings, sauces, baked goods. With it tastes better borscht, rassolnik, young potatoes. If at the right time sour cream was not on hand or it was not recommended by a nutritionist, in home cooking use less caloric, but no less tasty analogues.

Why add sour cream to the dough

Sour cream is a versatile dough ingredient that performs many functions:

1. Improves flavor by giving the finished culinary creation a creamy aftertaste.
2. Makes baked goods puffy.
3. Increases the caloric, nutritional value.
4. Replaces leavening agent in semi-finished products.
5. Combines eggs and flour, making a homogeneous mass.
6. Gives elasticity to dough, making it easier to work with it.
7. Prevents the dough from drying out and the cakes themselves, prolongs the shelf life of baked goods.

Not every housewife knows that professional cooks get a golden, soft crust on pies, cakes, baked in the oven, using sour cream glaze.

In the yeast half-finished product sour milk product is added after the fermentation process is completed. Low-fat sour cream is added to shortbread dough and higher-fat sour cream to unleavened dough.

What can replace sour cream in baked goods

Useful sour cream is harmful to health if you have a history of allergies to cow's milk protein, lactose intolerance, obesity. Sour milk product is contraindicated in pancreatitis, gastritis, peptic ulcer, liver disease.

With health problems, basic forgetfulness or fear for a slim figure other dairy products come to the rescue.

Sour cream can be substituted in baked goods without affecting the taste:

Buttermilk

A byproduct of butter production, buttermilk has long been added to baking dough. Homemade bread is especially delicious with buttermilk, which has a tangy, sour flavor.

Kefir

When replacing sour cream with kefir, take a product with a fat content of at least 2.5 percent. In addition, the lack of dairy fats is compensated for by increasing the amount of butter. Pies and cakes with kefir turn out more airy, as it is more sour and contains more carbon dioxide, which supports the fermentation process.

Natural Yogurt

Classic yogurt without additives has the consistency of sour cream and is less caloric. It is added to the dough in the same volume. Using a counterpart slightly changes the taste of the finished baked goods to a more pungent one.

Sourdough

When the milk is fermented, fatty sour milk is obtained, on which the dough for pancakes, pancakes, or use in baking flood pies is kneaded.

It is heated to room temperature before kneading. The quantity of flour depends on how thick and fatty the sour milk is.

Ryazhenka

From ryazhenka make quick pies, pancakes, pancakes, bake rolls, muffins. The fermented milk product is added in the same amount as the recipe sour cream. The difference between the products of dough, kneaded on ryazhenka - a pleasant aroma, subtle taste of melted milk.

Soft cottage cheese

Baking with soft cottage cheese is suitable for children who want to lose extra pounds, adherents of proper nutrition. In cottage cheese, which is more often added to yeast dough and casseroles, there is more calcium than in sour cream.

Animal cream, vegetable cream

Natural cream is the raw material for making sour cream. If you add a teaspoonful of citric acid, it will curdle and become thicker. For baking pies, cookies, you will need cream with a fat content of 20, for cheese cakes - from 30 percent.

When introducing rice or soy liquid cream into the dough, increase the amount of flour.

Mayonnaise

To the semi-finished product does not get preservatives, thickeners, and other unhealthy additives, sour cream is replaced by homemade mayonnaise. Dough products made with this product are of high quality, even for beginners. This is explained by the fact that an emulsion of butter and eggs is introduced into the preparation, which, when heated, makes the crumb of baked goods elastic and porous.

Cheese curd cream cheese

Cheese is introduced into the dough in the same amount as sour cream. It greatly improves the taste of baked goods, but, more often used as a filling for pancakes, rolls, cupcakes, cheesecakes, eclairs, and carrot cakes.

Butter

Butter is appropriate in shortbread dough. It is better to add a less fatty and thicker fermented dairy product to other types of semi-finished dough.

Vegetable yogurt.

For lactose intolerance, vegan diet to replace sour cream is suitable soy or coconut yogurt, which are purchased in supermarkets, health food stores. Plant-based yogurts are used in baking cakes, biscuits, cheese cakes, and pastries.

What to dress salad with instead of sour cream

Improve the taste of fresh chopped vegetables, olivier with kefir or natural yogurt, mixed with pepper, garlic, spicy herbs. Without sour cream, the dish will become less caloric, but no less useful.

Other salad dressing recipes:

1. Whisk a glass of milk with 100 g of cottage cheese.
2. Combine 3 egg yolks with 100 ml of olive oil, 1 tbsp of apple cider vinegar or lemon juice. For spiciness, season the sauce with pepper, salt and mustard.
3. Replace sour cream with mayonnaise. Increase calorie content of the salad up to 3 times.
4. For Asian dishes prepare a dressing by combining in equal parts soy sauce with sesame oil or any vegetable oil with lemon juice.

You can experiment with any thick fermented dairy products, diversifying their taste with spices, seasonings and herbs. For example, you can add mustard to ryazhenka and soy sauce to kefir.

Sour cream substitutes in sauce

There are several ways to substitute sour cream in sauce. For this purpose, use yogurt, sour cream product or fermented cream.

Method 1
Take 200 grams of starch (potato, rice or corn) per liter of milk. Mince it in a small amount of liquid until lumps disappear, add the remaining milk. Put on fire and bring to a boil, stirring all the time.

Method number 2
You will need 1 liter of milk and 10 grams of gelatin. Thickener is left in warm milk for half an hour, then put on a small fire, heat until completely dissolved, strain, cool. Use sour cream product not earlier than 12 hours.

Method #3.
Pour cottage cheese with a little milk, knead until smooth, strain through a sieve.

Method #4
The cream is left to ferment on the table for 24 hours. Accelerates the process of formation of sour cream crust of black bread. If the sauce is needed immediately, the cream is injected with lemon juice or acid, whipped with a mixer.

How to replace sour cream in a casserole

In a casserole, the sour cream is replaced with the same products that are used in the dough. If you need to add calories and sourness to the product, add heavy cream, yogurt, cream cheese, cottage cheese with the addition of lemon juice.

When dieting instead of sour cream add nonfat dairy products, yogurt, cream made on a vegetable basis to the casserole.

Mayonnaise, cheese, milk and eggs are used to obtain a golden appetizing crust.

Substitute for sour cream in sauces and casseroles choose, guided by taste preferences. What analogue to add to the semi-finished baking, depends on the type of dough.