Most of us stand a black slate when differentiating between Sour cream and yogurt since both results from fermented milk. These are fermented dairy products with a rather short expiration date.
If you are running low on one of them, can they be used interchangeably? Don’t worry! We will tell you all the differences in the extent of ingredients. So, you can decide on your own whether you want to experiment.
Key Takeaways
- Yogurt is a dairy product made by fermenting milk with live bacteria cultures, resulting in a thick, tangy, and creamy product; sour cream is a dairy product made by fermenting cream with lactic acid bacteria, resulting in a tangy, slightly sour flavor and a thinner consistency than yogurt.
- Yogurt is eaten as a snack or used in cooking and baking; sour cream is commonly used as a topping or condiment.
- Yogurt is lower in fat than sour cream and can be used as a substitute in many recipes; sour cream has a higher fat content and a richer flavor.
Yogurt vs. Sour Cream
The difference between Yogurt and Sour cream is that sour cream is made by adding lactic acid and bacteria to a mixture of cream & milk and letting it sit till the mixture sours and thickens. On the other hand, Yogurt is made by fermenting milk only instead of cream.
Comparison Table
| Parameter of Comparison | Yogurt | Sour Cream |
|---|---|---|
| Bacteria used for fermentation | Lactobacillus bulgaricus and Streptococcus thermophilus | Lactococcus lactis subsp latic or Lactococcus lactis subsp cremoris |
| Shelf life | 1-2 weeks | 3 weeks |
| Fat content per 100 gm | 0.4 gm | 20 gm |
| Taste | Somewhat bland but tart flavor | Thick, tart taste due to its creaminess |
| Calories per 100 gm | 59 | 193 |
What is Yogurt?
Yogurt, also spelled yogurt, yogourt or yoghourt depending on the region where you live, is made industrially by bacterial fermentation of milk.
The bacterial culture is a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. This bacterial culture is known as yogurt culture.
The process starts by heating the milk to about 85 degrees Celsius to remove its proteins so it doesn’t become curd. After heating the milk, it can cool to about 45 degrees Celsius.
The bacterial culture is then mixed in, and the mixture is allowed to stand still at a constant temperature of 45 degrees Celsius for about 4-5 hours. Yogurt has a shelf life of 1-2 weeks.
Yogurt is prominently used as a base for certain dishes and dips instead of sour cream as a healthier substitute.
It can also enrich the taste of dishes like guacamole, hummus, or spinach and artichoke to give that extra tangy taste.
Yogurt can also be made at home by repeating the above process but in a contained state.
Various substitutes like plant milk yogurt are on the rise owing to their environment-friendly nature, like soy milk yogurt, rice milk yogurt, almond milk yogurt, and coconut milk yogurt.
What is Sour Cream?
Sour or soured cream is made by fermenting the mixture of milk and cream.
The bacterial culture combines Lactococcus lactis subsp lactic or Lactococcus lactis subsp cremoris, which sours and thickens the cream giving that rich and thick flavor.
Sour cream earns its name from the production of lactic acid by bacterial fermentation. This process is known as souring. Sour cream has a shelf life of 3 weeks.
Sour cream is made by adding a bacterial culture to the mix of cream and milk and heating it to a temperature of 23 degree-Celsius. The process is stopped when the mix reaches the appropriate flavor and thickness.
The lactic acid produced stops the protein, thickening the cream and giving its characteristic sour flavor.
Sour cream is used in various dishes like sour cream doughnuts, sour cream Lasagna, enchilada casserole, and the most famous tomato soup.
| # | Preview | Product | |
|---|---|---|---|
| 1 |
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Daisy, Squeeze Sour Cream, 14oz | Check Price on Amazon |
| 2 |
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Daisy, Sour Cream, Light, 16 oz | Check Price on Amazon |
Main Differences Between Yogurt and Sour Cream
- Yogurt is made by fermenting milk. On the contrary Sour cream is made by fermenting a mixture of milk and cream. The bacterial cultures used are also different.
- The bacterial culture used in the fermentation of yogurt is Lactobacillus bulgaricus and Streptococcus thermophilus, while Lactococcus lactis subsp lactic or Lactococcus lactis subsp cremoris produce lactic acid in a mixture of cream and milk which in turn give that characteristic tangy flavor to Sour cream.
- Yogurt is a low calory food item, while Sour cream is heavy in calories due to its thickness. Therefore, Yogurt can be used in place of sour cream to preserve food calories, maintaining that tangy flavor.
- According to a taste test, yogurt tastes tangy but somewhat bland. On the other hand, Sour cream tastes tangy but is richer due to its creaminess. If you are all into flavors, we recommend sour cream, which is much richer.
- The shelf life of dairy products is low. In this case, it is even lower because of the fermentation process, as the bacterial culture needs a certain temperature to stop working. Yogurt lasts about 1-2 weeks, while Sour cream can last up to 3 weeks.
- https://elibrary.asabe.org/abstract.asp?aid=34291
- https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1998.tb17922.x
Last Updated : 11 June, 2023
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Sandeep Bhandari holds a Bachelor of Engineering in Computers from Thapar University (2006). He has 20 years of experience in the technology field. He has a keen interest in various technical fields, including database systems, computer networks, and programming. You can read more about him on his bio page.
The article is very well-written and informative. I particularly enjoyed the section on how yogurt and sour cream are made using different bacterial cultures. It’s fascinating to learn about the science behind these products.
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The article clearly outlines the health benefits of yogurt over sour cream, especially in terms of calorie content. It also provides insight into the different bacteria cultures used in the fermentation process, which is fascinating.
I found the bacterial culture information very interesting as well. It’s good to know the health benefits of yogurt as a substitute for sour cream.
I appreciate the thorough comparison table that outlines key differences between yogurt and sour cream. It makes it easier to understand the distinctions between the two products.
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This article is a great source of information for those who are not aware of the differences between yogurt and sour cream. It provides a very detailed comparison between the two dairy products, which is very informative.
I agree, the article is very informative, and it’s great to see a comparison of the two products in detail.
The argument for using yogurt over sour cream as a calorie-conscious and healthier alternative is compelling. This article has provided valuable clarity on the nutritional aspects of both products.
I agree, the article effectively communicates the nutritional benefits of yogurt as a substitute for sour cream. It’s a persuasive argument for making healthier dietary choices.
The article effectively emphasizes the key differences in texture, flavor, and caloric content between yogurt and sour cream. It’s a well-rounded comparison that covers various aspects of both products.
The detailed comparison of the characteristics and uses of yogurt and sour cream is highly beneficial. It clarifies any misconceptions about these dairy products.
I appreciate the comprehensive approach the article takes in highlighting the differences. It enables readers to make informed choices about which product to use in their cooking.
The article offers practical information on how yogurt and sour cream can be used in cooking and baking. It’s useful to have this knowledge when considering recipe substitutes or healthier options.
I found the culinary uses of both yogurt and sour cream very interesting. The article provides a fresh perspective on incorporating these dairy products into cooking and baking.
Absolutely, the information on how yogurt can be used as a substitute in various dishes is valuable. It’s always useful to know about healthier ingredient alternatives.
I’m glad I found this article. It’s helpful to know that yogurt can be used as a healthier substitute for sour cream in various recipes. The article has really widened my knowledge on this topic.