Cheryl > wrote:

>I decided to try this, mostly for a smoothie recipe but it was only sold
>in a big 32 oz tub. I tasted it by itself and it tasted like sour
>cream, so do you think it could be used in recipes that call for sour
>cream, or would it break down differently?
>

I use it [make mine Chobani] in place of sour cream and never noticed
any problem.

It makes a great blue cheese dip. About a 50/50 mayo to yogurt
ratio-- and blue cheese to taste. [I like it cheesey & chunky, so I
probably an equal amount of cheese to the mayo/yogurt mixture.] If
there is a lemon sitting on the counter I'll give it a splash of
juice. OK fresh-- better in a couple hours.

I always use it in stroganoff, now.

I've also been known to just give it a squirt of honey, a few berries,
and maybe some granola, and eat it for breakfast. . . or a snack.

I don't know if it is my age, or if Greek is better. . . or Chobani.
.. . but I was never a yogurt fan. My son started getting it and
I tried one one day and became a believer.

Jim