Substitute one of the following for each 1 cup of sour cream:

For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.

For baking: 1 cup yogurt plus 1 teaspoon baking soda.

For baking: 3/4 cup sour milk plus 1/3 cup butter.

For baking: 3/4 cup buttermilk plus 1/3 cup butter.

Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.

Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.

Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).

Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.

Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.

Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.

Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice. http://homecooking.about.com/od/foodequivalents
Chris in NM

http://www.nancyskitchen