Need to know recipe of sour cream to prepare it at home.

Question

Need to know recipe of sour cream to prepare it at home.

Answer 1

It is either put a teaspoon of lemon juice or white vinegar into cream and hey presto! it happens.  Chemical reaction. Don't know if this helps but I hope so, I do think it's lemon.

Answer 2

Hey SL ~

Check out my source you'll find many more recipes & ideas!! :)

Sour Cream

From the message board of CountryLife.net  Here are two methods for making your own sour cream at home.

Method 1

I N G R E D I E N T S

1 cup cream

1 tablespoon cultured buttermilk

Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

I N S T R U C T I O N S

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

I N G R E D I E N T S

1 cup cream

1 1/2 cups pasteurized whole milk

1/2 cup buttermilk

I N S T R U C T I O N S

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.

Tips and Hints on Using Sour Cream

Sour cream is commonly used for dips, dressings, and sauces or simply "plain" as a condiment.

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

Baking With Sour Cream

Cakes using acidic ingredients such as sour cream may development a metallic flavor if baked and stored in an aluminum pan.  To prevent this reaction from taking place,   line the bottom of the pan with parchment paper before adding the batter to the pan.

  History and Use

Sour milk products including yogurt, kefir, kumiss, and sour cream  have been used for centuries by eastern cultures including the Arabs and the Bulgars. Throughout history popularity spread to Germany, as well as Eastern and Central Europe and to the Americas as well.

Making Sour Cream

Traditionally, sour cream was made by letting fresh cream sour naturally. Natural occurring bacteria in the cream including, Streptococcus, Leuconostoc, as well as various Lactobacillus created the acid flavor in the cream.  A down side to the naturally made product is that other bacteria may start to grow as well and give the product an "off" flavor.

Today, commercially made sour cream is produced by inoculating a pasteurized 'single' cream with a pure mixture of bacteria.  Once the product has thickened it is re-pasteurized and the bacteria is killed. That's why you can't use commercially prepared sour cream as a starter for your home made version.

Chipotle Lime Sour Cream Dip Epicurious.com

Use this simple dip as a condiment with quesadillas or fresh crab cakes.

1 canned chipotle chili in adobo, minced

2 teaspoons fresh lime juice

1 cup sour cream

In a small bowl stir chili and lime juice into sour cream until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.