"jenny" <
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> 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.