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Produce => Recipes => Topic started by: Duke Ellington on May 02, 2010, 12:24:31
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I am about to make a cake [lemon coconut cake] which calls for sour cream. I dont have any sour cream but I do have yoghurt. Is there any reason why I shouldn't use yoghurt. Does anyone know if it would affect the end result of the cake ?
Duke :)
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you can replace it with yoghurt..sour cream is a bit richer though..but it should not be problem..if your yoghurt is set sort you might need to add drop of milk to prevent cake coming dry
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Don't actually know for sure - but if it was me I would go ahead with the yoghurt, think it is generally interchangeable in most recipes with sour cream.
p.s. save me a slice ;D
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Sour, or in some recipes soured cream is a culture, similar to yoghurt. I'm not entirely sure of the differences, but some cooks/chefs state that if you haven't got sour/soured cream, add a few drops of lemon juice to double cream to achieve a similar effect.
valmarg
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Sour cream is simply lemon juice added to single cream to thicken it.
Yoghurt has a distinctive flavour so the end result would taste different. Any one with a sensitive palate will taste the distinctive yoghurt flavour.
The problem with commercially produced yoghurts is that they are usually not what I call a proper yoghurt. With all this low fat rubbish, they are intended for those who want a sweet without the calories.
The cake will probably turn out very well, especially if you use a decent Greek plain yoghurt.
You will no doubt, have made it by now so let us know how it turned out please.
I always wonder about these questions........
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Thanks for all your advice :) I made the cake today and it got the thumbs up from my OH :) I used a greek yoghurt with 10 % fat and it turned out lovely.
Duke