This is information from The Cook's Thesaurus (link below): Substitutes for one cup sour cream: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. (Adapted from directions in the Joy of Cooking by Marion Rombauer Becker and Irma Rombauer. See my sources.) OR blend one cup cottage cheese plus two tablespoons lemon juice plus two tablespoons fat-free mayonnaise plus one-fourth cup nonfat buttermilk (adapted from a recipe in the New Laurel's Kitchen Cookbook) OR Combine 7/8 cup buttermilk or yogurt plus three tablespoons butter or margarine (From a Gateway Virginia recipe. See my sources.) OR one cup buttermilk OR one cup well-drained yogurt (if making cheesecake, use whole milk yogurt) OR one cup sour milk OR let stand for 5 minutes: one cup evaporated milk plus one tablespoon lemon juice or vinegar OR jocoque OR smetana (lower calories) I would caution when cooking with yogurt \- it will separate if allowed to boil. Separating doesn't affect the flavor, just looks, and it can be prevented by using flour, cornstarch or arrowroot in sauces. Yogurt (or kefir) can be substituted for sour cream in nearly any recipe, in my experience. I use homemade kefir (drained at least 30\-minutes) all the time as a substitute for sour cream. \-Grainlady Here is a link that might be useful: [Cook's Thesaurus \- cultured milk](http://www.foodsubs.com/Cultmilk.html)

1. You can drain your extra plain yogurt and make yogurt cheese. Add your favorite spices/herbs and make a fat-free cheeseball or cheese log. 2. Mix it 50/50 with 100% grape juice for a yummy "grape cow" (or any flavor of juice - we like blueberry pomegranate). 3. Add some when cooking oatmeal or farina for a creamy texture. 4. Plain yogurt and homemade granola is one of my favorites (breakfast, snack, or dessert with some dried fruit added in)!!! 5. You can freeze it in user-friendly amounts, but the pudding-like texture will be compromised. Plan on cooking/baking with it after it's been frozen. Defrost overnight in the refrigerator. -Grainlady FLUFFY PANCAKES (Source: Yogurt Cookery - by Sophie Kay) 1 egg 1 c. plain yogurt, room temperature 2 T. vegetable oil 1 c. all-purpose flour 2 T. sugar 1 t. baking powder 1/2 t. baking soda 1/4 t. salt Melted butter Syrup Preheat griddle to 375°F (190°C). In a medium bowl, beat egg until thick. Gradually add yogurt, beating constantly. Drizzle oil into egg-yogurt mixture, beating well. Add flour, sugar, baking powder, baking soda and salt. Beat well. Lightly oil hot griddle. Pour about 1/4 c. batter onto griddle. Turn when pancakes are puffy and covered with bubbles. Brown second side 1-2 minutes. Serve with melted butter and syrup. Makes about 10 pancakes. YOGURT CREPES 1 c. plain yogurt 1/2 c. water 3 eggs, slightly beaten 2 T. vegetable oil 1 c. all-purpose flour 1 T. sugar 1/8 t. salt Butter or margarine for frying In a medium bowl, stir yogurt until creamy. Add water and eggs. Beat well. Drizzle oil into yogurt mixture. Stir in flour, sugar and salt. Use immediately or refrigerate for several hours. Brush an 8-inch crepe pan or skillet with butter or margarine. Place pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe, pour 3-4 T. batter into pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Turn to brown other side, if desired. Brush crepe pan with more butter or margarine if necessary. Stack crepes between paper towels or wax paper until ready to use. Fill warm crepes as desired. Makes about 14 crepes.

Or mix a little jam or jelly into it and you have fruit yogurt. I like it on baked potatoes or pretty much anywhere someone would use sour cream. And yogurt cheese can be subbed in most recipes for cream cheese. I like it on my cereal too. Especially when I have cereal and sweet fruit. I usually put in milk and yogurt because the yogurt alone is a bit stiff. Or the ultimate yogurt cereal breakfast food IMO: bircher_muesli which is oats, fruit and yogurt left overnight in the fridge to soak instead of cooking the oats - great for summertime oatmeal. It can also be used as dressing on a cucumber, onion and tomato salad - kind of close to riata except mostly vegies with a little yogurt where riata tends to be mostly yogurt with a little veggies. And one might use different herbs like dill. There also are soups with a yogurt base but you might not be in the mood for soup this time of year. There is yogurt cheese cake - you would need to strain the yogurt for that. Here is a link that might be useful: Bircher muesli recipe

The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products. To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ. Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it. The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt. -Grainlady