Naturally occurring bacteria soured it. Sour cream is prominent in central and eastern Europe, where it has traditionally been added to soups and stews goulash, borscht. Immigrants brought it to America where it has become a base for dips and salad dressings, a topping for baked potatoes and for use in baking. The lactic acid produced by the culture coagulates the protein, thickening the cream and adding the characteristically sour flavor. Nonfat milk solids and stabilizers may also be added.
The milkfat content of sour cream products depends on the milkfat content of the milk or cream from which they are made. Sour cream has many uses in baking, cooking and as a condiment. The richness and acidic nature of sour cream creates a moist and tender texture in baked goods. Sour cream is the base for many dips and dressings, is a popular topping for baked potatoes and produces tangy, smooth soups and sauces.
Combine the cream and buttermilk together in a jar. Shake the jar with the lid on. Keep the sour cream covered and let the mixture sit at room temperature for 24 hours to allow the souring process to do its magic.
Once the sour cream has fermented, serve or refrigerate it. I was a bit hesitant when it came to leaving the cream mixture out on my counter for a day. Fear not, because I can assure there was no weird stank going on in my kitchen.
Compared to store-bought sour creams, it was a bit looser at first. Once I refrigerated it, its texture returned to normal. As for its taste, I'm not a sour cream connoisseur, but I wouldn't have known the difference between the two. Though the sour cream was delicious, be aware that it's quite caloric. Most store-bought sour cream has calories per tablespoon.
If you're looking for a low-calorie sour cream alternative, Greek yogurt is the perfect substitution for topping many meals. SpoonTip: Be careful when you use sour cream substitutions when baking because you might ruin the ratios. The next time you scoop a dollop of sour cream onto your baked potato, remember all of the hard work those bacteria did to help make your meal even more enjoyable.
Soy sour cream is made from soy milk, making it a non-dairy alternative for vegan and other specialty diets. It's interchangeable in most recipes but may also cause issues in some.
Sour cream is ready to use right out of the container. If you notice some separation, pour off the liquid or simply stir it back into the sour cream. It can be eaten or used as an ingredient without cooking, which is why it's popular as a garnish, condiment, and raw dip, spread, sauce, or frosting ingredient.
Sour cream is sensitive to heat and will curdle, so it is often added toward the end of the cooking time. However, it does stand up well in baked goods. Adding a tablespoon or two to a standard biscuit, pancake, cake, or muffin recipe can boost the flavor and texture. There are a few tricks to cooking with sour cream. Bring it to room temperature before adding it to any hot foods, especially warm liquids. This will thicken things like sauces and help prevent curdling.
If you have a slow cooker recipe that calls for sour cream, consider using a mock sour cream instead. It combines milk, lemon juice, and cottage cheese and won't break down or curdle under a lot of heat or during long cooking times. When using it as a condiment, avoid using the storage container to serve sour cream. Spoon out as much as you need into a separate dish and refrigerate the remainder.
Sour cream has a tangy, tart taste backed by a rich, thick creaminess. Yogurt is the best sour cream substitute ; Greek yogurt is thicker and the better choice. Generally, you can use the same measurement with a few exceptions. When baking, add 1 teaspoon of baking soda for 1 cup of yogurt. Add 1 tablespoon of flour and 2 tablespoons of water to 1 cup of yogurt for a cooked sauce to ensure it thickens.
Buttermilk and soy milk can be used instead of sour cream. You can add softened butter to thicken it up. Cottage cheese and cream cheese are good substitutes—especially for dips—if you blend them up to replicate sour cream's texture.
Unsweetened evaporated milk can also work for sauces; combine 1 cup of evaporated milk and 1 tablespoon of vinegar or lemon juice, let it stand for 5 minutes and cook according to the recipe. A homemade vegan sour cream is a viable option for many recipes as well.
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