home made sour cream



J

jenny

Guest
does it exist a way for cooking sour cream at home?? looking for.
 
S

sarah bennett

Guest
jenny wrote:
> does it exist a way for cooking sour cream at home?? looking for.
>


no. sour cream can only be created in a factory, like all other food
products.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
 
S

sarah bennett

Guest
jenny wrote:
> does it exist a way for cooking sour cream at home?? looking for.
>


no. sour cream can only be created in a factory, like all other food
products.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
 
D

Dan Abel

Guest
In article <[email protected]>,
"jenny" <[email protected]> wrote:

> does it exist a way for cooking sour cream at home?? looking for.


My father used to make it. He would buy some really heavy cream from
the dairy store and leave it out overnight on the stove (the gas stove
had a pilot light). It was really thick. I'm a little hazy on the
details, as it's been forty years.

--
Dan Abel
[email protected]
Petaluma, California, USA
 
D

Dimitri

Guest
"jenny" <[email protected]> wrote in message
news:[email protected]
> does it exist a way for cooking sour cream at home?? looking for.


See below

Dimitri

http://www.ochef.com/516.htm


Sour cream has long been a traditional ingredient in Russian, Eastern European
and German cooking, and has gained popularity in the rest of Europe, North
America, and other parts of the world in the past 50 years or so. It was
traditionally made by letting fresh cream sour naturally - the acids and
bacteria present produced a generally consistent flavor and thick texture that
went well with both sweet and savory dishes. These days, commercially produced
sour cream is made by inoculating pasteurized light cream with bacteria
cultures, letting the bacteria grow until the cream is both soured and thick,
and then repasteruizing it to stop the process.


Sour cream cannot be made at home with pasteurized cream; the lack of bacteria
in the cream will cause the cream to spoil instead of sour. If you have access
to unpasteruized heavy cream, you can add 1 Tbsp of vinegar to 2 cups of cream
and let the mixture stand out at room temperature for several hours until
curdled.

If you can't get unpasteurized cream, you can still make a version of crème
fraîche, which is also a soured cream. The taste is generally milder than that
of sour cream, but it may be an acceptable substitute for you in recipes that
call for sour cream. You can make crème fraîche by adding 1 cup of buttermilk to
2 cups of heavy cream and leaving it out in a warm place (80° to 90°F, or 26° to
32°C, is ideal) for as few as eight hours and as many as 24 hours. One of the
benefits of crème fraîche is that it can be whipped.
 
E

Elaine Parrish

Guest
On Tue, 22 Nov 2005, Dan Abel wrote:

> In article <[email protected]>,
> "jenny" <[email protected]> wrote:
>
> > does it exist a way for cooking sour cream at home?? looking for.

>
> My father used to make it. He would buy some really heavy cream from
> the dairy store and leave it out overnight on the stove (the gas stove
> had a pilot light). It was really thick. I'm a little hazy on the
> details, as it's been forty years.
>
> --
> Dan Abel
> [email protected]
> Petaluma, California, USA
>


My grandmother and my great-grandmother (different sides of the family)
both made "soured cream' (aka clotted cream, clabbered cream). They use
some of it as sour cream, but most of it was used to make butter. They,
both, set it in a warm place overnight (or longer) to allow the natural
"nasties" to work. Neither used a commercial cream. Both use separated
cream pulled from the cow.

Later in life, when my grandmother didn't have a cow, but she needed
buttermilk, she would add some vinegar to store-bought milk in order to
make it "clabber" into sour milk. You could probably do the same with
heavy cream.

If cream has been pasteurized (boiled to kill the nasties) you probably
couldn't just let it set out to clabber because the nasties that will set
to work would probably hurt you.

Elaine, too
 
D

Damsel in dis Dress

Guest
On Wed, 23 Nov 2005 01:53:20 -0600, [email protected] wrote:

>On 22 Nov 2005 10:12:18 -0800, "jenny" <[email protected]>
>wrote:
>
>>does it exist a way for cooking sour cream at home?? looking for.

>
>Why would you want to make something you can buy already made?


A lot of people make things they could buy already made. For the
satisfaction of having created something themselves. And because
you'll oftentimes get much better quality when you make it yourself.

Sorry I can't help with making sour cream. I buy mine, but I wish you
success, Jenny, in making your own.

Carol
--
Wash away the gray to respond.
 
R

Ranee Mueller

Guest
In article <[email protected]>,
[email protected] wrote:

> On 22 Nov 2005 10:12:18 -0800, "jenny" <[email protected]>
> wrote:
>
> >does it exist a way for cooking sour cream at home?? looking for.

>
> Why would you want to make something you can buy already made?


Why would you cook a meal when you could go out and get McDonalds?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
 
R

Ranee Mueller

Guest
In article <[email protected]>,
sarah bennett <[email protected]> wrote:

> no. sour cream can only be created in a factory, like all other food
> products.


LOL! This reminds me of the fellow who was so impressed that my mom
could make waffles at home. He thought you could only get them at
restaurants. She asked him how he thought they made them.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
 
S

sarah bennett

Guest
Ranee Mueller wrote:
> In article <[email protected]>,
> sarah bennett <[email protected]> wrote:
>
>
>>no. sour cream can only be created in a factory, like all other food
>>products.

>
>
> LOL! This reminds me of the fellow who was so impressed that my mom
> could make waffles at home. He thought you could only get them at
> restaurants. She asked him how he thought they made them.
>
> Regards,
> Ranee


hee!

btw, I love your sig!


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
 
S

sarah bennett

Guest
Ranee Mueller wrote:
> In article <[email protected]>,
> sarah bennett <[email protected]> wrote:
>
>
>>no. sour cream can only be created in a factory, like all other food
>>products.

>
>
> LOL! This reminds me of the fellow who was so impressed that my mom
> could make waffles at home. He thought you could only get them at
> restaurants. She asked him how he thought they made them.
>
> Regards,
> Ranee


hee!

btw, I love your sig!


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
 
D

Damsel in dis Dress

Guest
On Wed, 23 Nov 2005 14:14:13 -0800, Ranee Mueller
<[email protected]> wrote:

>In article <[email protected]>,
> sarah bennett <[email protected]> wrote:
>
>> no. sour cream can only be created in a factory, like all other food
>> products.

>
> LOL! This reminds me of the fellow who was so impressed that my mom
>could make waffles at home. He thought you could only get them at
>restaurants. She asked him how he thought they made them.


<veering off-topic>

My ex-sister-in-law was amazed when my mom made gingersnaps. She had
no idea you could make them at home. Some people's kids! <G>

Carol
--
Wash away the gray to respond.
 
D

Damsel in dis Dress

Guest
On Wed, 23 Nov 2005 14:14:13 -0800, Ranee Mueller
<[email protected]> wrote:

>In article <[email protected]>,
> sarah bennett <[email protected]> wrote:
>
>> no. sour cream can only be created in a factory, like all other food
>> products.

>
> LOL! This reminds me of the fellow who was so impressed that my mom
>could make waffles at home. He thought you could only get them at
>restaurants. She asked him how he thought they made them.


<veering off-topic>

My ex-sister-in-law was amazed when my mom made gingersnaps. She had
no idea you could make them at home. Some people's kids! <G>

Carol
--
Wash away the gray to respond.
 
D

Dan Abel

Guest
In article
<[email protected]>,
Elaine Parrish <[email protected]> wrote:


> > My father used to make it. He would buy some really heavy cream from
> > the dairy store and leave it out overnight on the stove (the gas stove
> > had a pilot light). It was really thick. I'm a little hazy on the
> > details, as it's been forty years.
> >
> > --
> > Dan Abel
> > [email protected]
> > Petaluma, California, USA
> >

>
> My grandmother and my great-grandmother (different sides of the family)
> both made "soured cream' (aka clotted cream, clabbered cream). They use
> some of it as sour cream, but most of it was used to make butter.


I've never heard of sour cream used to make butter.

--
Dan Abel
[email protected]
Petaluma, California, USA
 
D

Dan Abel

Guest
In article <[email protected]>,
[email protected] wrote:

> On 22 Nov 2005 10:12:18 -0800, "jenny" <[email protected]>
> wrote:
>
> >does it exist a way for cooking sour cream at home?? looking for.

>
> Why would you want to make something you can buy already made?


Because the sour cream you usually get in stores in the US doesn't taste
anything like the kind that my father made.

--
Dan Abel
[email protected]
Petaluma, California, USA
 
D

Dan Abel

Guest
In article <[email protected]>,
Ranee Mueller <[email protected]> wrote:


> LOL! This reminds me of the fellow who was so impressed that my mom
> could make waffles at home. He thought you could only get them at
> restaurants. She asked him how he thought they made them.



Some things can't be made at home. At least easily.

We made some children at home. It wasn't really hard, and we have three
of them. When my younger son was little, he announced that he had found
out about sex, and it was really disgusting. He couldn't believe that
we had actually done it three times!


:)

--
Dan Abel
[email protected]
Petaluma, California, USA
 
E

Elaine Parrish

Guest
On Wed, 23 Nov 2005, Dan Abel wrote:

> In article
> <[email protected]>,
> Elaine Parrish <[email protected]> wrote:
>
>
> > > My father used to make it. He would buy some really heavy cream from
> > > the dairy store and leave it out overnight on the stove (the gas stove
> > > had a pilot light). It was really thick. I'm a little hazy on the
> > > details, as it's been forty years.
> > >
> > > --
> > > Dan Abel
> > > [email protected]
> > > Petaluma, California, USA
> > >

> >
> > My grandmother and my great-grandmother (different sides of the family)
> > both made "soured cream' (aka clotted cream, clabbered cream). They use
> > some of it as sour cream, but most of it was used to make butter.

>
> I've never heard of sour cream used to make butter.
>
> --
> Dan Abel
> [email protected]
> Petaluma, California, USA
>


Well, it's not sour cream like you buy in the store. It was "soured" cream
or clabbered cream (as my people called it). The cream was left to clabber
or "sour" naturally. Today, it would be called "cultured", probably. The
finished butter was called "butter". The stuff we buy today in stores is
made out of "fresh" cream and is labeled (and was called back then) "Sweet
Cream Butter". Sweet Cream butter didn't have the "shelf" life of
clabbered cream butter and it doesn't have near the rich, full taste or
the golden yellow color.

Clabbered cream butter had a bite to it like sour cream (verses heavy
cream) or yogurt which are made from a cultured cream not sweet cream.
Back in those days, buttermilk was a by-product of clabbered cream butter
making and was a much different product than today's buttermilk.

Elaine, too