Sour cream

Sour cream has the same thickness as Greek yogurt and is an excellent substitute for recipes that call for tang and thickness. Because the moisture from the dairy product penetrates the batter, providing flavor and a firm texture, sour cream is an excellent alternative for Greek yogurt in baked products such as pound cake. If a recipe calls for Greek yogurt or sour cream, combine these components at the end before adding the dry ingredients. This procedure eliminates clumping and flour pockets in your baked products.

You should use caution when replacing sour cream for yogurt in high-heat meals, according to Our Everyday Life. Under high heat, yogurt separates into curds (the chunky chunks) and whey (the watery substance), but sour cream does not. Sour cream may be a better match in soups and creamy sauces than yogurt unless you want to go through the laborious process of tempering your yogurt.