Make Your Own Sour Cream Food
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
HOMEMADE SOUR CREAM AND ONION CHIPS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h5m
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
- Heat the oil a large Dutch oven to 350 degrees F.
- In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
- In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
- Hold them in semi-airtight container for a few days, if you can stand it that long.
LOW-FAT HOMEMADE SOUR CREAM
Make and share this Low-Fat Homemade Sour Cream recipe from Food.com.
Provided by Chef Sunshine
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender, and combine on medium-high speed until smooth and creamy.
Nutrition Facts : Calories 27.4, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.3, Sodium 116.9, Carbohydrate 1.4, Sugar 0.1, Protein 4
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 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
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From theboatgalley.com
5/5 (1)Total Time 35 minsCategory Appetizers & Snacks, IngredientsPublished 2010-12-03
- Put the contents of the can or box of media crema in a plastic container that has a lid. Mix in 1 teaspoon of vinegar If you want a thicker sour cream, mix in a second teaspoon after the first teaspoon is mixed in. Don’t use more than 2 teaspoons.
- You can either use it immediately or, for the best results, put the lid on and refrigerate it for a half hour before using.
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Luckily, there’s an easy technique to make your own sour cream with just 3 simple ingredients. But you’ll need to plan ahead—homemade sour cream requires a full 24 hours to sit, allowing the lactic acid bacteria to thicken and ferment. The result? A true sour cream that you’ll want to keep stocked in your fridge at all times. Taco night will never be the same.
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