Substitutions / sour cream
What to use instead of sour cream
Use greek yogurt in equal amounts. Slightly tangier and a bit thinner; works well in dips, dressings, and baked goods, but may curdle if boiled in hot dishes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Greek yogurt | 1:1 | Slightly tangier and a bit thinner; works well in dips, dressings, and baked goods, but may curdle if boiled in hot dishes. |
| Crème fraîche | 1:1 | Richer and less tangy; handles heat better than sour cream, so it's ideal if you're stirring it into a warm sauce. |
| Full-fat cottage cheese | 1:1, blended smooth | Much milder flavor and higher in protein; blend it first for a smooth texture, best in dips or baked goods rather than toppings. |
How much is a cup of sour cream?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh sour cream in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.