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Receta Easy Sour Cream Sauce
by ShaleeDP

Easy Sour Cream Sauce

i like this on my salad!

Calificación: 4/5
Avg. 4/5 1 voto
  Filipinas Filipino
  Raciónes: 1

Ingredientes

  • 1 cup (225 ml) starter cream of your choice
  • 1 tbs. (15 ml) cultured buttermilk

Direcciones

  1. Use whipping cream if you want very thick sour cream.
  2. Use half and half if you want sour cream that has a thinner consistency.
  3. Use raw cream or any type of pasteurized cream, but make sure it has not been ultra-pasteurized with high heat because cream exposed to high temperatures doesn't yield consistent results.
  4. Decide on which type of culture to use. To produce sour cream, you must introduce a bacterial culture—this will thicken the cream and give it a slightly sour (but delicious) flavor.
  5. Cultured buttermilk
  6. Yogurt
  7. Kefir grains
  8. Whole milk
  9. Heat the starter cream to 180°F (82° C) in a double boiler.
  10. Cool the cream to room temperature (set the double boiler in a pan of cold water to speed up the cooling.)
  11. Place the cooled cream in a glass mason jar.
  12. Add the buttermilk. (Do not add the buttermilk until the cream has completely cooled to room temperature.)
  13. Cover the jar lightly with a cotton dish towel. This will allow any gas to escape. Do not affix the screw top lid to the jar at this time.)
  14. Allow the mixture to stand in a warm spot for 24 to 48 hours. The ideal temperature ranges from 70° and 80°F (21° to 26° C).
  15. Attach the lid to the Mason jar once the cream has thickened to the desired consistency.
  16. Refrigerate the sour cream. (The sour cream will be good for about 3 weeks).