Yogurt "Sour Cream"
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- 16 oz
- plain yogurt
- 1 tsp
- fresh lemon juice (used 2 teaspoons of lemon juice with the test recipe)
1Line a fine sieve with cheesecloth or a lightweight tea towel and set over a bowl. Add 16 ounces (2 cups) plain yogurt. Let sit in the refrigerator for a couple of hours or overnight to drain. Overnight is recommended.
Use as you would sour cream.
2Transfer the drained yogurt to a *non-reactive* container and stir in 1 teaspoon fresh lemon juice.