Instructions: Sour Cream - 1 Cup =
1 Tbsp white vinegar + enough milk to make 1 C Let stand 5 min before using.

OR

1 Tbsp lemon juice + evaporated milk to make 1 C

OR

1 C plain yogurt especially in dips and cold soups

OR

cottage cheese mixed with yogurt if desired and 2 Tbsp milk and 1 Tbsp lemon juice blended well

OR

6 oz cream cheese + 3 Tbsp milk

OR

1/3 C melted butter + 3/4 C sour milk for baking

Substituting Ingredients, Becky Sue Epstein & Hilary Dole Klein

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