Anyone know how to make sour cream?

Question

Jonesing for some cheesecake but I'm in Panama and there's no sour cream. Anyone have a recipe to make it or at least a good substitute?

Answer 1

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 2

HOMEMADE SOUR CREAM

* 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.

NOTES: Homemade sour cream can be kept in the refrigerator a whole month, and it will get thicker and thicker and better and better. It can be whipped, if you make it with heavy cream, but be careful not to overwhip, as it will turn to butter in a flash.

Answer 3

Whip cream is easy, all you need is milk and sugar, and if possible a dash of vanilla beaten with a mixer,... sour cream=1 cup cottage cheese,1 tablespoons lemon juice, 2 tablespoons milk mix on high speed till creamy, another recipe for sour cream= 2/3 cup of milk, 1/3 cup of butter or margarine,1 tablespoon vinegar,mix the butter/margarine and milk until smooth add the vinegar mix and refrigerate...as far as heavy cream goes the best I can do is give you a substitute recipe= 3/4th cup of milk and 1/3rd cup of butter/margarine melted and cooled then mixed together or 1/2 cup evaporated milk and 1/2 cup of milk sweetened to taste and mixed,or ice cold evaporated milk + 2 teaspoons sugar whipped ( use immediately)

Answer 4

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 5

Ingredients
1 cup heavy cream
1/4 cup sour cream or buttermilk


Instructions
Mix creams in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.


Yield: 1 cup

Answer 6

In your search bar type in making sour cream. I just did, but I'm not sure you can get the ingredients for it. It appears to be a long process. Found a recipe for lo-cal sour cream, but never tried it. 1c cottage cheese
4c water
1 tablespoon lemon juice

place all ingredients in blender, cover, blend for 10 seconds or until smooth Makes 1 cup

Use anyway you would sour cream. Soft curd cottage cheese seems to work best. It gets smoother.

Answer 7

Mix 1 tbsp. of vinegar with regular cream. Tastes just like store bought sour cream.

Answer 8

buy some cream and leave it out till it tastes sour.