How to make sour cream at home?

Question

I wish I had Waitrose or tesco to walk to. If I had i would not be asking the info. I can't even get double cream where I am at present.

Answer 1

1/2 pint of cream
1/4 cup of buttermilk
1/2 cup of evaporated milk

Mix together
cover and let stand at room temp for 24 hrs
refrigerate

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

The only recipe for a good sour cream is to add lactic-acid to cream. That's what they do in processing commercial sour cream. However, there are substitutes for this depending on how you'd use it. Here they are:

For baking:Mix 3/4 cup buttermilk and 1/3 cup butter.
For cooked sauce: Mix 1 cup evaporated milk and a tablespoon vinegar or lemon juice. Let stand for 5 minutes or until thick.
For dips: Mix in a blender 1 cup cottage cheese and 1/4 cup buttermilk or yogurt.

For whatever purpose you may use 1 cup cottage cheese, 1 tablespoon lemon juice, and 2 tablespoons skim milk. Whip until smooth.

Enjoy!!!

Answer 4

When I bake and the recipe calls for sour cream and I have none, what I do is I put one tablespoon of vinegar to one cup of all purpose cream to make sour cream. You have to mix it thoroughly to prevent it from curdling.

Answer 5

8 tbsp. butter, softened
3 cups sugar
6 egg yolks
3 cups all purpose flour
1/4 tsp. baking soda
1 cup sour cream
1 tsp. vanilla extract
6 egg whites, stiffly beaten

Directions:
Cream the butter with the sugar, then, one at a time, beat in the egg yolks.

Sift the baking soda with the flour, then, alternating with the sour cream, add it to the creamed mixture. Stir in the vanilla extract.

Carefully fold the egg whites into the batter.

Pour the batter into a buttered and floured (4 by 9 inch) loaf pan and bake in a preheated 325 F. oven for one hour and 15 minutes, or until the top is lightly browned and feels springy when pressed.

Answer 6

TINYTI is right though you do have to use a little only and stir like mad or it "splits". I suspect that when it is made they use a special culture

Answer 7

why does sour cream have a sell-by date? usually cream goes sour after the sell-by date.

Answer 8

just add a little lemon juice to fresh double cream

Answer 9

Check out this website. www.cooks.com They have every kind of recipe for anythiing.

Answer 10

Does not attempt to answer the question.