Sour Cream?

Question

I live in Greece and I cannot find anywhere in my town sour cream. Is there anything I can replace it with?

Answer 1

I agree with cgroenewald, except that I would use lemon or lime juice not vinegar.
When you whip it up to become very, very smooth, heavy, creamy Greek yogurt can often be used as a substitute as well, but not always. Try it out. What do you have to lose?
Good luck!

Answer 2

Sour Cream

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.

Answer 3

True sour cream is a dairy product made primarily of cream. It is very rich, high in fat, and quite adored by many. A similar product is the French crème fraiche, and in Mexico, the sour cream that tops many Mexican dishes is called crema Mexicana. Adding bacteria derived from lactic acid makes sour cream sour. This is similar to yogurt, but yogurt tends to use other bacteria to ferment milk. The bacteria essentially culture the cream, causing it to become thick and sour. Untreated cream is quite sweet, but sour cream has that added zip which makes it so desirable to many.

Answer 4

Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.

Answer 5

hi i also live Greece -Athens and i find it a it at AB Supermarket
so have a look there thats if you live in a city or try this recipe
http://www.recipezaar.com/recipes.php?q=homemade+sour+cream
there are a number of recipes

found the also
1 cup sour cream For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter
*1 cup sour cream For baking: 1 cup yogurt plus 1 teaspoon baking soda
*1 cup sour cream For baking: 3/4 cup sour milk plus 1/3 cup butter
*1 cup sour cream Baking: 3/4 cup buttermilk plus 1/3 cup butter
*1 cup sour cream Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water
*1 cup sour cream Cooked sauces: 1 cup evaporated milk plus *1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
*1 cup sour cream Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture)
*1 cup sour cream Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender
*1 cup sour cream Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender
*1 cup sour cream Lower fat: 1 cup low-fat cottage cheese plus *1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender
*1 cup sour cream Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice

hope this was of some help to you and goodluck

Answer 6

Buy Plain Yogurt. Strain it if you want it firm. Cheesecloth or a coffee filter will work-bit it will take some time.

Answer 7

make your own. Add a few drops of vinegar to plain cream and mix well.

Answer 8

plain yogurt works just fine. it tastes just about the same.

Answer 9

yougurt