Ways of making sour cream in Thermie

[Halex]

I have a few tubs thickened cream, made a batch  into butter & have buttermilk in the freezer from making the butter.

I have read somewhere you can turn thickened cream into sour cream using buttermilk, or lemon juice?

Has anyone done this?

Or other ideas, we are having nachos tonight & I dont have any sour cream, so was hoping I coud make some in TM.

Thanks

H

[cookie1]

You can Hally. I just found this on Mr Google and I will go and have a look in one of my 'bible' cooking books.

This is what the book says:
Because all fresh cream sold is required by law to be pastuerized, fresh cream will not sour naturally.  However fresh cream can be 'soured' by gradually stirring 1-2 teaspoons of vinegar or lemon juice into a carton of cream at room temperature.

[mcmich]

Thanks Cookie. That's handy to know.

[obbie]

Thanks cookie, good to know. I have lemon juice....

[mcmich]

lemon juice? where did you get that? 

[Halex]

Thanks cookie saves me $2.30

H

[mcmich]

That's got to make you happy Hally.

[astarra]

Love to hear the results, H. 

[fundj&e]

i forgot to try this yesterday (it takes 36 hour) . from farfallinas site

http://thermomixtarifdefterim.blogspot.com.au/search?q=cheese+cake+


I have difficulty to find sour cream around here. I tried several recipes and methods on how to make sour cream at home. The one that satisfied me the most so far is as below:

Put in a jar 250g fresh cream and 100g yogurt, mix well. (I use whole cream and whole yogurt) Close the lid, wrap with a blanket, let it rest for 36 hours.
Later store your sour cream in the fridge.

[gertbysea]

i forgot to try this yesterday (it takes 36 hour) . from farfallinas site

http://thermomixtarifdefterim.blogspot.com.au/search?q=cheese+cake+


I have difficulty to find sour cream around here. I tried several recipes and methods on how to make sour cream at home. The one that satisfied me the most so far is as below:

Put in a jar 250g fresh cream and 100g yogurt, mix well. (I use whole cream and whole yogurt) Close the lid, wrap with a blanket, let it rest for 36 hours.
Later store your sour cream in the fridge.

No sour cream uni for the restaurant?  I guess you may not use it much with your menu but all the food wholesales sell it in one litre buckets. 
My DD brought some over in May which I completely forgot about until I got my new fridge. I opened it the other day to use and it was fine.
I love sour cream as a base on pizzas with artichoke hearts and anchovies.

Gert

[Halex]

Gert, sounds good.

Made it with lemon juice, but its not the same & its sort of split.

H

[fundj&e]

ur right gert, no need for sour cream in an italian restaurant.

[cookie1]

I should have thought of this sooner Hally. I always have some natural Greek yoghurt in the fridge and use it instead of sour cream.

[achookwoman]

To make real sour cream,  you need pure cream and  a culture.  From what I remember,  this can be bought sour cream or yoghurt.  You mix them together and leave at room temperature until desired sourness is reached.  Reserve some to use as base for next lot.  There was a discussion on this topic on the Forum,  a couple of years ago.

Hally,  you can sour thickened cream,  but it doesn't develop the same flavour.

[Bambi]

To make real sour cream,  you need pure cream and  a culture.  From what I remember,  this can be bought sour cream or yoghurt.  You mix them together and leave at room temperature until desired sourness is reached.  Reserve some to use as base for next lot.  There was a discussion on this topic on the Forum,  a couple of years ago.

Hally,  you can sour thickened cream,  but it doesn't develop the same flavour.

thats similar to how I make creme fraiche