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How do you keep low-fat sour cream "creamy"

k
KevinB Jul 5, 2009 07:05 AM

In a desperate attempt to remain in visual contact with my feet, I have made some changes in my eating habits. Cooking spray instead of butter, Splenda instead of sugar, etc. Most have been fairly easy to make, and if things don't taste quite as good (and usually, I can't even notice), I figure that sacrifice is worth it.

But low-fat sour cream (5% is what I usually buy) is a mystery to me. Even if I buy a small 250 g container (about 8 oz), it only stays creamy for a couple of days. After that, it has the consistency of milk. I've tried putting it in the freezer for a few minutes and then whipping (by hand), but turned out to be a lot of effort for little result. I thought about mixing in a little mayo, but that seems to defeat the low cal result. I've also thought about mixing in some plain thick yogurt, but haven't tried that yet.

Anyone have an idea what I should do?

  1. m
    mdzehnder Jul 12, 2009 10:37 PM

    My personal favorite brand is Heluva Good. Excellent sour cream, very rich and thick, also excellent cheeses.

    1. p
      puppieluv Jul 10, 2009 01:46 PM

      I always store my sour cream and cottage cheese, yogurts etc upside down in the fridge. Keeps it from separating and keeps it much longer. Air does such nasty things to these type of products, and storing them upside down helps prevent many of these common problems.

      1. r
        ranger99 Jul 10, 2009 11:34 AM

        I am addicted to the Mexican Style Creama - much thicker and creamier than any other sour cream that I can find out there - it also works brilliantly when making your own creme' fraishe

        1. iluvcookies Jul 10, 2009 10:02 AM

          You can also strain it in a small sieve lined with a coffee filter, same as if you were making yogurt cheese. This works OK with Friendship reduced fat sour cream. And I vote for pouring off the water that rises to the top.

          1. s
            spm Jul 10, 2009 10:00 AM

            I'm putting my vote in for using Greek yogurt. In my own personal battle with the bulge I like to cut mayo with yogurt as well as cut sour cream with yogurt to make it "lite". I've found using low fat yogurt mixed with these full fat ingredients give a better flavor than the prepared low-fat versions. In place of a full dose of butter I cut it with grape seed oil. It's not AS good but good enough. We all need a little fat in our lives (and the memory of butter!)

            1. Caroline1 Jul 5, 2009 07:57 AM

              Stir, baby, stir! Both sour cream and yogurt will "congeal" into a fairly solid mass during shipping and the time they sit on a store shelf. When I get mine home, I open it and use a single chop stick (less spillage) to loosen it all up and set it for "creamy" until it's all gone.

              EDIT: I've had all sour creams, full fat and skim, "bleed" a little water to the surface. There are two choices: pour it off or stir it in.

              1. pikawicca Jul 5, 2009 07:56 AM

                We use Breakstone Reduced Fat (40% less fat). It's very creamy, no different from the original. I'm also a fan of Fage 2%.

                1 Reply
                1. re: pikawicca
                  kchurchill5 Jul 5, 2009 08:05 AM

                  Breakstone is also good forgot about it. I usually get the other two, but again, just as good and creamy.

                2. m
                  mojoeater Jul 5, 2009 07:37 AM

                  Another vote for Daisy's low fat sour cream. It's the only one I've found that is actually creamy and doesn't have a list of chemicals in the ingredients. We use sour cream on everything and this is definitely the best low fat option.

                  2 Replies
                  1. re: mojoeater
                    f
                    flameworker Jul 10, 2009 01:22 AM

                    I think you may have hit on something there, mojoeater. There are no additives in Dairy Lite Sour Cream but almost all the other brands I've tried have some modified starch added to them. Although none of us here would ever do it, if you, er, accidentally dipped into the container with your tasting spoon, the tiny bit of enzymes from your saliva could break down the starch that gives those lesser brands their fake creamy consistency.

                    1. re: flameworker
                      Will Owen Jul 11, 2009 05:25 PM

                      I took some Kroger brand lowfat sour cream back to the store one day, having tasted it and finding it almost inedible, then finally bothering to read the ingredients. When the manager asked if it were defective, I said, "No, just grossly inferior." He gave me credit for some Daisy.

                  2. p
                    pesto Jul 5, 2009 07:27 AM

                    I use Daisy brand, "lite" 4%. Never had a problem with consistency. Sometimes there is a tiny amount of liquid on top that I either pour off or stir in depending on the use. It has a clean taste. Hope you can get it in your area.

                    I also like plain greek style yogurt. I agree the Fage is a good one.

                    5 Replies
                    1. re: pesto
                      kchurchill5 Jul 5, 2009 07:32 AM

                      I use Daisy or my Public brand. I hate the NO Fat, but the low fat has always been very creamy. I had some in the fridge for about two weeks and had some and it was fine. I know you want have Publix brand but not sure on Daisy. Have you tried other brands?

                      Plain greek yogurt is a nice alternative as well.

                      1. re: kchurchill5
                        chef chicklet Jul 5, 2009 09:00 AM

                        yup me too, pour off the liquid never mix it back in. Daisy just seems to stay nice and has a nice taste. A few weeks ago I picked up a strange brand on sale, and thought I'd give it a try. It was IMO, eek! nasty. My least favorite brand is Berkeley Farms, I don't know why, I just do not care for the texture. And it too gets really runny..
                        Breakstone yes, but if I'll still pick up daisy because I like the taste and texture.
                        And I've found a couple of local store brands that are as good too. Now that huuby as finally acquired a taste for the plain yogurt, we'll be using more and more.

                        I'm sure if you wanted to go the extra effort. You could whip out some cheese cloth line it inside a strainer over a bowl to help remove the liquid. hey I might have to try that.

                        1. re: chef chicklet
                          kchurchill5 Jul 5, 2009 09:08 AM

                          I keep sour cream all the time.

                          This is my really cheating dinner. Frozen Patio brand burittos. I know horrible, but nuke slow, add sour salsa, cheese and sour cream. At 11pm when you get home late and want immediate food on a paper plate with no work. That is it. Besides they are great on the boat, in the micro and eat. The guys I work with love them cuz they are filling, cheap and quick with no work. Even they can make them, lol.

                          Quality, No way, but something quick and better than fast food from a drive through, so I keep a couple on hand with my sour cream.

                          I love yogurt, but don't keep it often on hand. Not sure why. I find it spoils quicker than the sour cream.

                      2. re: pesto
                        s
                        Sal Vanilla Jul 10, 2009 11:54 AM

                        I am a solid lofat Daisy fan. I find it thicker than most full fat and just as tangy. I pour off any whey or whatever the liquid is.

                        Love Greek yogurt, but that is not low fat.

                        1. re: Sal Vanilla
                          p
                          pesto Jul 10, 2009 12:27 PM

                          Try Fage Greek Total 0%. It is non-fat and rich and creamy.

                      3. kattyeyes Jul 5, 2009 07:13 AM

                        Hi there, depending on what you'll use the sour cream for, how about trying Fage yogurt? If you're making a dip or something similar, it works beautifully, is FAR creamier than lowfat sour cream and tastes great! I also think it would work just fine on something like a baked potato.

                        2 Replies
                        1. re: kattyeyes
                          k
                          KevinB Jul 5, 2009 07:26 AM

                          Is "Fage" a brand or a style (like Greek or Balkan)? I'm in Canada, and I don't recall seeing Fage on a yogurt label anywhere. I have used yogurt on baked potatoes before, and it's not bad, but I do prefer the taste of sour cream. And what's the shelf life on the yogurt? Thanks for the suggestion!

                          1. re: KevinB
                            kattyeyes Jul 5, 2009 07:31 AM

                            Sorry about that, yes, Fage is a brand of Greek-style yogurt. Another brand I've seen is Chobani and I have one in the fridge. I picked it up last week and its expiration date is July 18. You should be able to pick up a fairly small (8 oz. or so) container of plain Greek yogurt in varying levels of fat that will keep just fine.

                            For the record, I love sour cream, too, but the Greek yogurts I've tried (esp. Fage) are dense and creamy. I'm also hooked on goat milk yogurt from our local farmers' market...but not all goat yogurts are created equal. :)

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