That coworker who said you can totally use yogurt instead of sour cream in stroganoff? Yeah no dont do it.

Sarah from accounting told me it would be fine, just a swap one for one. I tried it last night and it curdled into this weird grainy mess. Tasted like sour milk with noodles. Now I have to throw out the whole pan. Has anyone actually made this work without ruining dinner?

2 comments

2 Comments

the_nathan1d ago

Tried this exact thing with a full fat Greek yogurt instead of the low fat stuff and it held up much better. You have to stir it in off the heat at the very end though, any simmering and it will separate every time.

viola_ward1d ago

Agree with most of that but I actually had better luck using a lower fat yogurt, not full fat. The full fat ones always ended up a little greasy for my taste. @the_nathan you know how it is, sometimes the leaner stuff just lets the other flavors come through more.