- • For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
- • For baking: 1 cup yogurt plus 1 teaspoon baking soda.
- • For baking: 3/4 cup sour milk plus 1/3 cup butter.
- • For baking: 3/4 cup buttermilk plus 1/3 cup butter.
- • Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.
- • Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
- • Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).
- • Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.
- • Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.
- • Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.
- • Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.
It worked! I have to be honest, I only used 1/4 cup of the evaporated milk/vinegar mixture, but wow it really seemed to give just the right amount of "sour" plus a nice thick cream. The recipe I made was Chocolate Chip Coffee Cake from Two Peas and Their Pod It came out DELICIOUSly light and fluffy yet rich at the same time.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1. Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
3. Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.
4. Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
5. Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.