Sour cream is a dairy product, which is rich in fats obtained by fermenting a regular cream by specific kinds of lactic acid bacteria. The bacterial intervention makes it sour and thus thickens the cream. Commercial sour cream is made by injecting more bacteria, which help to fermentation. Manufacturers use to pasteurize the cream after it gets thickened. The intention behind this process is to eliminate bacteria. Thus, commercial sour cream has no bacteria. Sour cream made out of cream contains from 12 to 16 percent of butterfat. Commercial sour cream may also include rennet, gelatin, sodium citrate, salt, flavoring agents, vegetable enzymes. Some of these ingredients increases the fat content in sour milk and make it unsuitable for people who have allergies to any of the ingredients. It is also used as bread spreads frostings as well as toppings for desserts. Read on the article to know how to make sour cream.
Sour Cream Recipe
- 1/2 Cup Buttermilk
- 1 1/2 Cups Milk
- 1 Cup Cream
- Boil the water in a pan and need two medium sized bowls to work with. You can either select a metal or plastic bowl for this purpose.
- Boil the water and pour it to the first bowl in the sink. Mix all ingredients in the second bowl. You can use a spoon to stir up the mixture.
- It is better to use a food thermometer to check the temperature of the mixture and let it reach 68 to 70 degrees when you are preparing it.
- Arrange a plastic wrap and cover the sour cream mixture with it.
- Leave it aside for one day or half day in room temperature.
- Make sure the mixture is thick and clings to the spoon after one day. Keep it in the refrigerator until you want to have it.
- Sterilize a large canning jar, keep the mixture in it, and set it aside.
- It is important to refrigerate the mixture for 24 hours to get a better texture. A Bacterium named Streptococcus lactis cause the acid flavor in sour cream.
Uses Of Sour Cream
Sour cream is mostly used in salad dressings, sauces, dips and baking. It is often used as a favorer with fish, meats, and poultry. You should be careful not to boil sour cream as it may curdle when using in some recipes. If you are adding the sour cream to a very hot liquid, you should remove it from the heat and wait for it to cool. Add it by stirring with a spoon or use a wire whisk for blending it well. Cakes baked with sour cream sometimes may have a taste of metal if baked in an aluminum pan. With the help of a parchment paper, you can line the pan and spray it with cooking spray to avoid this problem.