Sour cream is commonly used for dips, dressings, and sauces or simply "plain" as a condiment.
I didn't know making sour cream was easy, and if you can't find it where you are, here are two methods for making your own sour cream at home.
I found these methods from the message board of CountryLife.net. I haven't tried them yet, since I can get sour cream readily, but there was a time when it was impossible to find it. So I had to add the recipe for one day:)
And here are some hints on using sour cream:
Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.
Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling. Also dishes made with sour cream do not freeze well.
I didn't know making sour cream was easy, and if you can't find it where you are, here are two methods for making your own sour cream at home.
I found these methods from the message board of CountryLife.net. I haven't tried them yet, since I can get sour cream readily, but there was a time when it was impossible to find it. So I had to add the recipe for one day:)
And here are some hints on using sour cream:
Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.
Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling. Also dishes made with sour cream do not freeze well.
SOUR CREAM
Method 1
Ingredients:
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
Directions:
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
Ingredients:
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
Directions:
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.
Method 1
Ingredients:
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
Directions:
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
Ingredients:
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
Directions:
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.
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