How do I make real sour cream from cream?

Question

I have Moved to Mexico and My Spanish is better but I have not learnd how to explain sour cream or butter milk yet.

Answer 1

If you're in Mexico, ask for crema Agria or crema Salvadoreña.

To make your own look for some sour cream or buttermilk with live active cultures and you can use that as a starter for your fresh cream.

Where what I would do so you can try doing this...
2 cups of cream
1/4 cups of buttermilk (with active cultures)

Mix together in a clean bowl.
Cover and store overnight in a warm location.


Here's a more complete descriptions from the website listed below:

Homemade Sour Cream Recipe
From The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)

Make your own homemade sour cream from heavy cream and buttermilk or more sour cream. Plan ahead to give the sour cream 24 hours to thicken up and chill.

INGREDIENTS:
1 cup heavy cream
1/4 cup sour cream or buttermilk

PREPARATION:
Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.

Chill homemade sour cream well before using and keep refrigerated.

Yield: 1 cup

Recipe Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.

Answer 2

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.

Answer 3

Sour Cream is just cream that has naturally soured.

Note to poster above: You can't use commercially prepared sour cream as a starter for a home made version because all commercially made sour cream is re-pasteurized and the bacteria is killed.

Buttermilk is simply the sour liquid that remains after removing the butterfat from milk or cream by churning.

Answer 4

Here is a link to the recipe...

http://www.recipezaar.com/70786

Bert

Answer 5

ask your local butcher/ carneceria for "creama mexicana" .