Monday, September 12, 2011

How To Make: Sour Cream

Okay, I lied. You can't make sour cream in the united states due to the fact that any cream you buy in a store has been pasteurized, thus killing the good bacteria that turn heavy cream into sour cream. However, you can make Creme Fraiche, which is very similar to sour cream but not as thick. All it requires is heavy cream, good yogurt, a very clean glass jar and some time.

What You Need:

3 parts heavy cream
1 part good quality yogurt.

What To do:

First off, let me tell you about GOOD quality yogurt. This is going to be plain, no flavors. Flavors mean sugar and we don't need that for making creme fraiche. The next thing is finding a yogurt with live active cultures. This is what makes yogurt what it is. It's the bacteria that do all the work making your final product. So, all you do is  pour the heavy cream and yogurt into a jar, give it stir or a shake to combine, pop on a lid and set it in a warm spot of your kitchen. After 12 to 24 hours you will have creme fraiche. Don't worry if it still looks pretty liquidy. Just give it a stir and keep it in the fridge. The cold stalls the growth of the bacteria, as well as thickens up the creme a bit more. Enjoy on anything you'd enjoy sour cream on or in.

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