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Sour Cream

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

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

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?

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