How Is Sour Cream Made Recipes
HOMEMADE SOUR CREAM
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Provided by Celestial
Categories Side Dish Sauces and Condiments Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g
SOURED CREAM
Make your own soured cream to spoon onto chilli, nachos and more. It's quick to make but needs to be left overnight to develop that creamy texture
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 400ml
Number Of Ingredients 5
Steps:
- Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
- Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 118 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SOUR CREAM (FROM POWDERED MILK)
This is a simple and easy way to make sour cream if you have some powdered milk on hand and you are out of sour cream.
Provided by Darlene Summers
Categories Free Of...
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 3
Steps:
- Combine milk and water (stirring till smooth).
- Add vinegar and beat till thick.
- You may need to add a drop or two more vinegar till milk curdles.
- Use to take the place of store bought sour cream.
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- 1. Pour heavy cream and buttermilk into a clean mason jar, seal tightly, and shake thoroughly until combined.
- 2. Allow mixture to sit at room temperature between 24 hours and 2 days, giving the lactic acid bacteria time to ferment, thickening and souring the mixture. The high acid content will prevent the dairy based mixture from going bad.
- Become a better home cook with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Massimo Bottura, Gordon Ramsay, and more.
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