Sunday, January 2, 2011

January's Dairy Challenge - Homemade Sour Cream


We hope you had an excellent holiday and are ready to get back to forging!

Don't worry if you are behind on anything, you can always link up past forges when you get around to them.

We are starting off the year lightly - with Homemade Sour Cream.

From About.com:
Make your own homemade sour cream from heavy cream and buttermilk or more sour cream. Plan ahead to give the sour cream 24 hours to thicken up and chill.

Prep Time: 24 hours
Cook Time: 5 minutes
Total Time: 24 hours, 5 minutes

Ingredients:

    * 1 cup heavy cream
    * 1/4 cup buttermilk

Preparation:
Mix heavy cream and buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.


You can find alternative Homemade Sour Cream recipes here.

And, we are still forging Queso Fresco, recipe here, in case the holidays took up all your time!



This linky list is now closed.

26 comments:

girlichef said...

Mmmm...cow time...my favorite time ;) Whew...I'm glad for a nice 'n easy one to ease into the new year...because YES, I still need to catch up!!!

Joanna said...

I sneak back here from time to time to see what you are up to. I would love to join in. Can I offer you the transformation of a redundant pot of extra thick double jersey cream, so solid you could dance on its surface with a teaspoon of french creme fraiche (not sure what the culture in there is) plus my heated yoghurt maker plus 14 hours to a soured cream delight which my husband, who goes into asthmatic wheezing when he meets fresh cream, is overjoyed to eat. It was quite interesting to observe as first of all some of the golden fat separated out and there were definite bubbles in the pot and then 14 hours and a cooling phase in the fridge there was something closely resembling a tangy english style clotted cream. Maybe this is the year I start making cheese! Happy New Year!

Foodycat said...

Now this one I can do! I am determined NOT to forge any more fromage until I have worked my way through my whey stockpile in the freezer, but sour cream, well well well!

TMC said...

I was looking for something to do with some leftover buttermilk... and here it is!

girlichef said...

My creamy is very...well...runny. This happened when I made creme fraiche, too. Maybe it's since I don't have access to raw anything anymore. I do like it, though...it's like Mexican Crema- which I love drizzling on lots of things. Anybody else tried it yet? Maybe I'll mix in a little bought sourcream (I used buttermilk in the recipe) just for sh*ts & giggles...

Rebecca said...

Happy New Year my fellow cheese makers! Love the site redesign and I'm excited to make some sour cream, too! I don't think I ever got to the queso fresco, but I have been busy making some mold-ripened goat cheeses, so I have a good excuse. _0

Looking forward to having the support of this group again!

girlichef said...

That's so awesome, Rebecca! I'm excited to see what you've been up to. We'd LOVE it if you'd do a guest post on your adventures...or if you already have one at your place, to share it here, as well. I wish I had a good source for goat's milk!

Natashya KitchenPuppies said...

Heather - Hmm, runny - I wonder if we can whip it?
Rebecca - looking forward to seeing what you have been up to!

Natashya KitchenPuppies said...

Hola! My Queso is up!

Foodycat said...

My sour cream is 4 hours into its 24! DO you think the screw-top jar matters at all? Do you shake it up at any point?

girlichef said...

I don't think that would matter. Mine didn't work AT ALL. I ended up scrapping it. Let me know how yours works out!

Natashya KitchenPuppies said...

Did you do the extra day in the fridge after? I seem to remember that being a big part of one from before - maybe the mascarpone? Even 2 days.. I should look that up..

girlichef said...

Yeah, actually I went more than a week in the fridge. I used the buttermilk....then after about 5 days, tried adding the sour cream just for good measure (couldn't hurt!?), but it was really just like soured tasting cream....not even thick enough to be the Mexican crema I love so much. I need to look up another recipe, just haven't gotten around to it yet. It happened to me with the creme fraiche, as well. Do you remember that, Natashya?

Natashya KitchenPuppies said...

I do, I was hoping for better results this time. I have my buttermilk.. but no cream! Shopping Sunday and will start it then.
Do you figure you could whip it?

girlichef said...

I hadn't thought about that, but I don't see why not...if I hadn't decided I needed the fridge room and poured it down the drain 8/ .

girlichef said...

My Queso Fresco is posted!!

Foodycat said...

Oh my lord. This sour cream is the best thing I have ever eaten in my whole life. Very thick and completely gorgeous.

girlichef said...

What did you use???

Natashya KitchenPuppies said...

FC - Yay! So glad it worked so well for you!
Mine turned out wonderfully too. I just used the regular whipping cream and (cultured) buttermilk. A little looser than store-bought, but they use gelatin.
Great flavour!

girlichef said...

So it's just me then? Awesome.

Natashya KitchenPuppies said...

I forget what I was forging the one time, but I had had the same liquidy thing going on.
What I have learned - possibly from something that Deeba wrote - is to give it more time if it isn't thick yet.
But I do also remember some American friends saying that not all buttermilk on the US shelves is the cultured stuff. One gal (temperance) said that one she picked up had stabilizers and such in it. Might be the culprit? Although I know you are the type to definitely get the good stuff. It was the only thing I could think of.
I'll post mine on Monday.
Cheers,
N. xo

Natashya KitchenPuppies said...

My delicious sour cream is up!

Foodycat said...

I used double cream (heavy, is the equivalent, I think) and cultured buttermilk. It ended up really thick and just got thicker and thicker until I finished it a week later.

Natashya KitchenPuppies said...

Good idea, I'll do it now.

Rebecca said...

D'oh! I completely missed doing the sour cream. I have a good excuse, though -- been busy making Camembert and Crottin. I will definitely link up what I've been doing and would love to do a guest post, too. I'm learning so much and would love some group support. For instance, I'm learning that winter milk is a whole different animal, so to speak, in terms of rennet amounts, etc.

And I will still make sour cream because it sounds so awesome, but I'll just have to do it this month instead.

Rebecca said...

P.s. Congrats on everyone's sour cream. It sounds really wonderful. Think I'll be making some mexican food this month to go with it.