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Alternative to Sour Cream in Stroganoff

Yoghurt is a heart-healthy substitute for sour cream in beef stroganoff, states the National Heart, Lung, and Blood Institute. With a consistency and flavour similar to those of sour cream, yoghurt mixes easily into the recipe's ingredients without noticeably altering their flavours.

Product Similarities

Both yoghurt and sour cream are dairy products, and both are made from substances found in cow's milk. Both are tangy, and have a creamy white consistency. They can be used interchangeably in most recipes without significantly altering flavour or texture.

Product Differences

Sour cream is made by introducing bacteria into pasteurised light cream that has been separated from whole milk, states Ochef.com. Yoghurt is made with fermented milk that has coagulated, which means that the solids have separated from the liquids. While sour cream is generally made with cow's milk, yoghurt can be made from the milk of other animals, including goats and sheep. A cup of whole-milk plain yoghurt contains 150 calories, while a cup of whole-milk sour cream contains nearly 500 calories, according to Calorielab.com.

Recipes

The National Heart, Lung, and Blood Institute offers a standard Beef Stroganoff recipe that uses yoghurt instead of sour cream. It can be found at this website:

http://www.nhlbi.nih.gov/health/public/heart/other/syah/beefstro.htm.

Fun Fact

The word yoghurt comes from "yogurur," which is Turkish for "long life," according to strange-facts.info.

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About the Author

Rachel Lovejoy has been writing professionally since 1990 and currently writes a weekly column entitled "From the Urban Wilderness" for the Journal Tribune in Biddeford, Maine, as well as short novellas for Amazon Kindle. Lovejoy graduated from the University of Southern Maine in 1996 with a Bachelor of Arts in English.