I use plain yogurt, heavy cream/whipping cream, sour cream, kefir interchangeably with many recipes. At the sake of embarrassing myself, here's a ridiculously easy cheater's version of sour cream. Please note that I always use whole milk plain yogurt and never use any type of reduced fat versions. C/O Delicious Living.
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.