Homemade Sour Cream Food

SOUR CREAM CHEESECAKE

Steps:

• 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl.
• 2.Press into the bottom of a 9-inch spring-form pan.
• 3.Refrigerate the crust while making the filling.
• 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
• 5.Pour the filling into the spring-form pan over the graham cracker crumb crust.
• 6.Bake at 350°F for 25 minutes.
• 7.Cool 30 minutes before adding the sour cream topping.
• 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake.
• 9.Bake for 10 more minutes at 350°F. Cool to room temperature and then place in refrigerator to chill before serving.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

HOMEMADE SOUR CREAM

Steps:

• Combine cream with buttermilk in hot, clean glass jar with screw lid.
• (A canning jar that has been heated in boiling water works well.) Cover tightly and shake gently to thoroughly mix the buttermilk and the cream.
• Let stand in a warm place (similar to where you would place bread to rise) till thickened-24 to 48 hours.
• Store, cover, in refrigerator.
• Stir before using.
• Use within 3 weeks.

HOMEMADE SOUR CREAM

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.

REAL HOMEMADE SOUR CREAM

Steps:

• In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk).
• Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick.
• If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.
• You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.
• Makes 10 1/8-cup servings.