SOUR CREAM Sour Oily
1 cup = 1/3 cup butter plus 3/4 cup cultured buttermilk or yogurt to substitute
1 cup = 3 tbsp butter plus 7/8 cup cultured buttermilk or yogurt to substitute
Sour cream – most brands are full of fillers, like modified food starch. Sour cream has a slightly warmer taste than yogurt, but yogurt drained only a couple hours will get the texture dead on, and is a little less tart and closer to sour cream taste. Sour cream mixed with mayo loses much of its tartness, and takes the cloyingness out of the mayo. Yogurt cheese done for the full 20 hours of draining loses a great deal of its characteristic tartness and is amazingly close to cream cheese in texture and flavor. Dip made by thinning yogurt cheese with sour cream to get a little tartness back was yummy.
http://www.gourmetsleuth.com/recipe_sourcream.htm
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 repassteurized and the bacteria is killed. That's why you can't use commercially prepared sour cream as a starter for your home made version.
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.
p. 63 Better Than Store Bought
Vili (Piima Starter Culture) p. 82 NT – Makes 1 cup
1 cup good quality cream (raw is best, but pasteurized will do… do not use ultrapasteurized) 1 envelope piima powder
Using a room thermometer, find a place in your house where the temperature is fairly constant 72 to 75 degrees, such as a closet or cupboard with a light bulb or a shelf over a refrigerator or near a heating vent. If the temperature is below 69 degrees, the culture will become stringy and slimy. If the temperature is more than 75 degrees, the culture will separate and sour.
Place the cream in an impeccably clean glass jar. It is very important to avoid contamination by airborne bacteria or by aerosols, sprays, paint fumes, dusts, molds, yeast and insecticides. Stir in the piima powder and cover tightly. Leave in a spot that is 72-75 degrees for about 24 hours until it thickens slightly. Transfer to refrigerator, where it will become firm. The culture will keep well-chilled for several months. Always test it with your nose before using. If it smells bad, throw it out and start again.
Piima Cream p. 84 NT – Makes 2 cups (Sour Cream?)
1 pint good quality cream (raw cream is best, but pasteurized will do. Do not use ultrapasteurized.) 1 tbsp starter culture (above)
Place cream in a clean glass container. Add the starter, cover tightly and place in a spot where the temperature is a stable 72-75 degrees for 20 to 24 hours. It will have thickened slightly. Chill well. When cool, the cream becomes quite firm. Piima cream will keep in the refrigerator for several weeks. It may develop a thin yellowish or pinkish crust – simply remove this with a spoon.
Sour Cream – Method 1
From the message board of CountryLife?.net Here are two methods for making your own sour cream at home.
Method 1
1 cup cream 1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
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
Sour Cream - Method 2
1 cup cream 1 1/2 cups pasteurized whole milk 1/2 cup buttermilk
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.
Vegan Sour Cream
You can find non-dairy sour creams in some natural food stores; however, many of them contain gelatin, so read labels carefully! Try this easy recipe and see if it doesn't fit the bill.
2 cups firm silken tofu (you can use regular, although it will be a bit grainy) 1/4 cup light, natural oil like sunflower 3 tbsp lemon juice 1/2 tsp salt 1 tsp granulated beet sugar
Blend all ingredients until smooth. Taste and adjust seasonings and lemon juice, if desired.
TOFU SOUR CREAM
Makes 1 1/2 cups (355 ml).
1 12.3 oz. (350 g) package extra firm silken tofu 1/4 t. salt 4 T. lemon juice 1/2 t. rice vinegar
Combine all ingredients in a food processor and process until smooth and creamy. Store in the refrigerator. Keeps for 1 week.
Vegan Sour Cream
Cook Time: 5 minutes
Total Time: 10 minutes
Serving: Serves: 4
3/4 cup soy milk 1 cup raw cashew nuts 1 1/2 teaspoons cider vinegar or lemon juice
Blend the soy milk and cashews until smooth and creamy. Add more nuts if necessary. Then blend in the vinegar.
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