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Substitute cottage cheese for sour cream?

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sonia darrow Apr 1, 2010 11:50 AM

I want to make banana bread. I have a recipe I like but it calls for 1/2 cup of sour cream. I have neither sour cream nor yogurt in the house. I do have some cottage cheese, cream cheese, and milk.

Tips?

I know cottage cheese's lumpiness would obviously change the texture of the recipe, but... does anyone think it would it be an ill-advised substitution? Maybe I'll try mixing milk and cream cheese to a sour-cream-like consistency. Or blending the cottage cheese till there are no lumps.

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    dmd_kc RE: sonia darrow Apr 1, 2010 12:13 PM

    Blend it and adjust the thickness with milk if necessary. A half a cup isn't a lot, so I don't think it'll be that big a difference in your recipe, though the cottage cheese won't have the lactic acid of the sour cream and may affect the leavening. I doubt it'll be a big deal, though. Quick breads are extremely forgiving.

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      dct RE: sonia darrow Apr 1, 2010 12:23 PM

      I agree that quick breads are forgiving. You'd be fine with subbing some cottage cheese, but the bread might be a bit heavier. Another option would be to clabber some regular milk--just mix 1 tbls of vinegar per cup of milk and let sit for 10 minutes--you have an easy buttermilk sub that will contribute the acidity from the sour cream. This time, however, your bread will be less rich. But I bet it will still be good.

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        lexpatti RE: sonia darrow Apr 1, 2010 06:40 PM

        we recently subbed cottage cheese (blended in the processor) for sour cream in the knorrs veggie spinach dip - NO ONE KNEW!!! in fact everyone raved.

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