Sour Cream????

[farfallina]

Hi everyone,

Another thing I hardly find around here is Sour Cream.
I can find panna fresca or UHT (Fresh or UHT cream) everywhere but not sour cream

Can you make it with Thermomix?
How can you substitude sour cream if you have to?
Anyone ever tried to use a sour cream substitution in a recipe instead of the real thing and had success?
I need it mostly for cake or cheesecake recipes

After buttermilk now this..
Yes, I've made my mind! I will put on weight!!  

Thank you in advance 

[jeninwa]

Yogurt is a great substitute for sour cream in lots of l recipes, but it is  a lot thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl for at least 30 minutes.

[judydawn]

I think you can use creme fraiche as a substitute too.  Here's Chookies recipe and here's a different one from RobertaG.

[farfallina]

Thank you both girls 

Jeninwa thank you    it would be very practical for me since I make yogurt twice a week at least so I always have some yogurt to use
I can drain it surely.

Judy thank you too  ,
chookies recipe is great but I have trouble finding also buttermilk.
Roberta"s recipe is very similar to what I am doing indeed
200g yogurt, 200g fresh cream, 1 tbsp of lemon juice
I mix them and put in a jar. I waited for 24h at room temperature and then a couple of hours in the fridge.
It didn't thicken much. On the top it was thicker than it was in the bottom.
Maybe I needed to wait a some more? up to 36h as chookie says? What do you think?

My problem is I don't know the real thing so I don't know if what I obtain is acceptable

[andiesenji]

Yogurt is a great substitute for sour cream in lots of l recipes, but it is  a lot thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl for at least 30 minutes.

If you make yogurt with  what is called  half and half in the US or "light cream" in other countries, you will have a much thicker result which is a perfect substitute for sour cream.
I've made my own for years because I don't like the additives they put in it, and because I like the taste of homemade better.

I've mentioned this before in another thread.

If you use heavy cream with the same process you get a result that is like clotted cream.

[Vivaroo]

I will try making my own.  I nearly bought some the other day and saw all brands contained gelatine which won't kill me but I don't particularly like the idea of.  I've always loved sour cream and never noticed the ingredients before, these days I tend to flavour yogurt with lemon, garlic & coriander etc if I'm adding to a mexi-bean dish.  I even made tofu sour cream once and that was OK but not great because I knew, everyone else lapped it up.  Used to love creme fraiche in UK but in Aust it's quite expensive.

[achookwoman]

Farfallina,  I have been thinking about this.  I think Andi's advice is about as close as you are going to get,  given that you can't get cultured buttermilk.  However, if you fell like making a small experiment, you could mix a little plain yoghurt into some pure cream and let it sit at room temperature for a day or so.  Only us pure cream as the additives prevent it from working.

[farfallina]

Thank you for your feedback girls 

@andiesenji, this half and half in US aka light cream is something like a light cream with yogurt?
Around here there are 2 kinds of light cream.
1st is light cream with 11% of fat
2nd is light cream with yogurt with 6.5% of fat
There are both UHT
I wonder if this yogurt cream is something similar to sour cream...

@Vivaroo, I make similiar yogurt dressing like yours and I really enjoy it. http://thermomixtarifdefterim.blogspot.com/search?q=vitamin+salad

@achookwoman, I will try to make as you said. I will let it sit longer. I should use fresh cream shouldn't I?

[achookwoman]

yes.

[andiesenji]

Thank you for your feedback girls 

@andiesenji, this half and half in US aka light cream is something like a light cream with yogurt?
Around here there are 2 kinds of light cream.
1st is light cream with 11% of fat
2nd is light cream with yogurt with 6.5% of fat
There are both UHT
I wonder if this yogurt cream is something similar to sour cream...

@Vivaroo, I make similiar yogurt dressing like yours and I really enjoy it. http://thermomixtarifdefterim.blogspot.com/search?q=vitamin+salad

@achookwoman, I will try to make as you said. I will let it sit longer. I should use fresh cream shouldn't I?

Farfallina, the half and half I use is  15% fat and it makes a perfect sour cream with just the right thickness without any additives.

If you click here  and scroll to the last photo at the bottom of the page you can see the way yogurt made with it turns out.  It is almost as thick as Greek yogurt but there is no need for straining.