My dear and usually beloved sister Erin has been on my case for months now to write a post about Sour Cream. Think of all the great Tex-Mex and European dishes, and Desserts that simply wouldn’t be the as great without it! But what is it, exactly, and how is it made?
Yes, you can make your own Sour Cream! It’s easy and requires only a few ingredients…
Sour Cream is an essential in our house. On top of the applications mentioned in our opening paragraph, we love to use it as the base for a whole slew of creamy Sauces, often stirring up our own take on Yogurt-based Dressings. And that’s completely legitimate, when you consider what close cousins Sour Cream, and Yogurt are!
What is it, exactly?
In it’s original and simplest form, it was the cream skimmed from the top of raw Milk and left to ferment at room temperature. Commercial Sour Cream is made from pasteurized milk, treated with an acid-producing bacterial culture. So far, it sounds a lot like Cheese, of which it could be called a second cousin. The bacteria that multiply during fermentation make the Cream thick and acidic, or Sour. That not only gives the stuff its trademark flavour, but helps preserve what would otherwise be a very perishable substance. Even so, it’s still sensitive to spoilage and must be refrigerated before and after opening.
Now a days, commercial Sour Cream may also include texturizers, preservatives and bulking agents, but these are closely controlled by regional regulations on what can be used and how it can be used. As a result, commercial Sour Cream is usually very thick in consistency and will keep in the fridge for at least a week after opening.
Can you make your own?
The answer is, ‘Yes!’ and it’s easier than you think! In fact one of the top Sour Cream recipes on the Internet (see video, above) uses just three ingredients: Cream, Milk and either Lemon Juice or White Vinegar. 1 cup Heavy Cream plus 1/4 cup Milk will yield 2 cups of Sour Cream. As mentioned above, this basic, traditional Sour Cream will be somewhat thinner in consistency than its commercial counterpart, but that just makes it creamier, and easier to use in cooking.
In my research for this post, I also came upon a recipe for Vegan Sour Cream, believe it or not! It’s made with raw Cashew Nuts, Lemon Juice and a little Cider Vinegar. I haven’t tried it, but the photos look yummy!
What do you use it in?
I’ve always lived it with Smoked Salmon, and I consider it a necessity on a big, generously topped tray of Nachos and other Tex-Mex dishes – notably Tacos and Enchiladas.. It can be used in place of Yogurt in a vast array of Sauces, Dips, Dressings and Desserts and I’m sure there are still applications in that sphere that remain undiscovered.
Have you ever tried making a Sour Cream Cake? The Cream ensures a moist cake with a very soft Crumb. There are thousands of different Sour Cream Cake recipes on line.
How about a Sour Cream Cheese Cake?
I love Sour Cream Frosting on any Cake. Also by the spoonfull, when nobody’s looking.
I’ve made a Quick Alfredo Sauce with it and the result was amazing!
Try stirring a heaping tablespoon of Sour Cream into your next Bowl of Home Made Tomato Soup.
Savoury Salt and Pepper Biscuits made with Sour Cream come out rich and fluffy.
Biscuits with Sour Cream Sausage Gravy. Need I say more?
Love creamy, smooth Mashed Potatoes? Add some Sour Cream and get an extra little flavour kick as well.
Substitute Sour Cream in your favourite Scalloped Potatoes recipe. It’s fast and easy, and virtually foolproof! The linked recipe calls for Mik, but I would use half Milk and half Sour Cream. Great texture and, again, a nice little favour enhancement.
And that’s just the beginning…
Leverage the Internet and explore the whole wide world of Sour Cream applications. I could keep you busy for years!
~ Maggie J.