Sour Cream Substitute

Add the low fat cottage cheese to a blender or food processor.

Pour the skim milk and lemon juice into the blender with the cottage cheese.

Add the salt to the mixture.

Blend on medium speed until the mixture reaches a smooth, creamy consistency, about 1-2 minutes, scraping down the sides as needed.

Transfer the sour cream substitute to a serving bowl or storage container.

Use immediately or refrigerate until ready to use; the substitute works best within 3-4 days.