how can i prepare sour cream at home?

Question

actually i live far way from the state and when i need sour cream it is not available . kindly help me with it recipe.


THANKS

Answer 1

1 pint of table cream.
1/4 cup of buttermilk.



Instructions:
Scald out a glass bowl large enough to hold those two ingredients. Allow the bowl to return to room temperature. Pour in the pint of table cream into the bowl; then stir in the 1/4 cup of buttermilk. Cover the top of the bowl with cling wrap; then place the bowl in a warm place, around 80 degrees F.


I use the inside of a gas oven where the pilot light retains a nice even warmth. Let this mixture sit for approximately 24 hours. After time has passed, you will have the makings of your sour cream. It should have gone fairly solid - meaning it will jiggle around a bit in the bowl, but it won't be a liquid.


It will have a consistency similar to a soft jelly... slipping around in the bowl as a soft but solid mass. When the sour cream has reached the above stage, line another bowl with 3 or 4 layers of clean cheese cloth.

Answer 2

Commercially produced sour cream is made by inoculating pasteurized light cream with bacteria cultures, letting the bacteria grow until the cream is both soured and thick, and then repasteruizing it to stop the process.

Traditionally it was made by letting fresh cream sour naturally — the acids and bacteria present produced a generally consistent flavor and thick texture that went well with both sweet and savory dishes.

Sour cream cannot be made at home with pasteurized cream; the lack of bacteria in the cream will cause the cream to spoil instead of sour. If you have access to unpasteruized heavy cream, you can add 1 Tbsp of vinegar to 2 cups of cream and let the mixture stand out at room temperature for several hours until curdled.

If you can’t get unpasteurized cream, you can still make a version of crème fraîche, which is also a soured cream. The taste is generally milder than that of sour cream, but it may be an acceptable substitute for you in recipes that call for sour cream. You can make crème fraîche by adding 1 cup of buttermilk to 2 cups of heavy cream and leaving it out in a warm place (80° to 90°F, or 26° to 32°C, is ideal) for as few as eight hours and as many as 24 hours. One of the benefits of crème fraîche is that it can be whipped.

Answer 3

2 cups of heavy cream
5 teaspoons of buttermilk

Combine cream and buttermilk in a screwtop jar. Shake the jar for a minute. Let stand at room temperature for 24 hours. If room is especially cool (on a cold winter day) let stand an extra 12 to 24 hours. Cream will thicken. Refrigerate at least 24 hours, preferably longer, before using.

Answer 4

You honestly don't have to go to a lot of trouble. I'm from Eastern Europe and we use a lot of soured cream in salad dressings, cooking, etc.

One way, as another respondent said, is to add lemon juice to cream. Another way is simply to mix roughly equal amounts of thick cream and plain yogurt to taste. You can also use the second suggestion to add to gravies, soups, and wherever you would use the ready-made soured cream.

Creme fraiche is also very similar.

Answer 5

The restaurant that I work in, all we do is about a cup of cream and stir in the juice of a lemon. Just taste as you go so you don't put too much lemon juice in.

Answer 6

try using vanilla yogurt or a heavy cream.