Sour Cream Homemade Buttermilk Food

SOUR CREAM HOMEMADE BUTTERMILK

Sour Cream Homemade Buttermilk image

Saw this on I'm a baker site and think while not so common as the vinegar method, makes for a tart and creamy buttermilk. The cook time is waiting period and serving size is certainly a guess depending on how you use it.

Provided by Bonnie G 2

Categories Low Protein

Time 2h5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 2

Ingredients

1/2 cup whole milk, room temperature
1/2 cup sour cream

Steps:

Bring milk to room temperture.
Whisk the ingredients together until smooth and creamy.
Let sit for at least 10 minutes, up to 2 hours.

Nutrition Facts : Calories 74.1, Fat 6.7, SaturatedFat 3.9, Cholesterol 18, Sodium 36.1, Carbohydrate 2.3, Sugar 2.5, Protein 1.6

BUTTERMILK AND SOUR CREAM CORN BREAD

Buttermilk and Sour Cream Corn Bread image

Provided by Giada De Laurentiis

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
2 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1/3 cup sour cream
2 large eggs

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

CHEF JOHN'S CREME FRAICHE

Chef John's Creme Fraiche image

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

Ingredients

2 cups heavy cream
3 tablespoons cultured buttermilk

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

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