@stephenjbell I have no idea, but reading the ingredients here (I’m in New Zealand) the plain yogurt will usually have only 2 ingredients, milk and some kind of lactobacillus acidophilus culture.
But the sour cream has starches and thickeners and stabilisers and emulsifiers, sometimes gelatine too. So probably sour cream is made with a more complicated process, but to me the flavour profile is pretty similar, and I’ve had no issues in cooking using the yoghurt instead.
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