Sour cream or yoghurt?

I used to love sour cream, actually I still do but my arteries and my waist don’t.  I switched over to using greek style or a natural yoghurt instead and decided I like the bite or tartness of the yoghurt much better.

I have used the yoghurt on nachos and tacos or in burritos.  It’s great for dipping potato wedges in or even hot potato or sweet potato chips, on top of casseroles or curries when serving.  Even plain steamed veg.

Use on a salad instead of dressing.   Use it as a spread instead of mayo on a salad sandwich or with tomato and pepper on crackers.

It’s great over bbq or roasted lamb with a drizzle of fresh lemon juice and a bit of chopped mint.

It depends on how sweet your sweet tooth is, I have the greek yoghurt with fresh fruit.  My mum has it with honey.

I make 1/3 cup with sweet chilli sauce for the boys as a quick dip.

I’ve mixed it with milk for a marinade/tenderiser for chicken (try 1 tablespoon of yoghurt, mix  to 1 cup milk, dip chicken in a mix of flour and bread crumbs together,  then fry or bake).

I’ve put a bit in with the milk for cakes (it has that bit of acid that can activate the rising agent in flour, depends on what you’re making).

If you wish to try it out in cakes etc, try mixing a small amount first and see how it goes, add more the next time if you wish.  I’m of the opinion that if you try it and you don’t like it, so be it, don’t do it again.

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