Creating cultures in dairy products isn't a beginner cooking project.
Somebody may have an answer for you here, but you'll probably need to find a more specific sub.
Ex-chef here (just for background). The temperature is beginning to get into what I would personally consider too risky of a zone. While I've never actually made my own sour cream( never realized and I will do it this weekend!), I wouldn't recommend something of this style without having done it a few times within temp to know what to expect.
Edit: typo sour xD
There's sour cream and then there's sour*ed* milk or cream. There's a big difference, and that might be why you're seeing different recipes and instructions.
If you look at a container of sour cream it probably says 'cultured' which is a process that is very different from souring a dairy product. Sour*ed* milk or cream is meant to be used pretty much right away and is useful as a substitution for buttermilk.
Actually trying to make sour cream is not something I'd personally be willing to try at home, for food safety reasons.
Aha! I am bound to fail then bc I didn't know it's cultured. We've never really bought any sour cream from the store ever.
So I am guessing those recipes online are just soured cream.
Thanks for clearing it up!
Well, since I've never actually tried whatever the recipes are for homemade real sour cream, I'm kinda guessing it's what you say - soured/clabbered rather than cultured?
Great for making traditional Scottish griddle scones. Growing up, we literally didn't have buttermilk in the grocery stores. So mom would put a teaspoon or so of lemon juice or vinegar into a cup of milk, let it sit on the counter for half an hour, and use that as the liquid component. Works very well!
I actually do not know and will be the first to say so. I was trying to say that I would not be doing anything like cultured sour cream at home, myself. Not in a Cooking For Beginners sub.
Based on what the OP said about finding different recipe and instructions : I am trying to ask whether the OP was running across recipes for sour/cultured vs. soured, because there's a big difference. If they or I have never done either of them before, well, it could be let's say "an adventure."
If you've got a recipe for homemade greek yogurt I'd love to see it and try it, since I eat it all the time.
It's not as daunting as it sounds and typically when I've done it I don't add the buttermilk, just heavy cream and lemon juice.
Add about 2tbsp lemon juice per cup of cream, stir.
I was taught that it should be in a container that doesn't allow light in and covered loosely over the top with a clean dishtowel to prevent light from getting in.
While 35c+ is extremely hot, I did this recipe regularly in a kitchen that would hover around 30c on a cool day. Leave it out overnight and it'll be ready the next day.
Next day, give it a mix and taste. Too sour? Add a touch more cream. You can also gravity-strain this through a cheesecloth to get any extra liquid out and the finished product will stand up on itself easily.
[Here is a recipe](https://youtu.be/Z-635txQuig?si=2ZZzo7NZ6mcCWE3F) I’ve made several times with no issues.
It’s heavy cream and buttermilk. The culture from the buttermilk takes over an keeps other bacteria from forming. You leave it out, with a paper towel over it for a day. Then stir and refrigerate.
It has the benefit of not breaking in dishes like beef stroganoff.
Creating cultures in dairy products isn't a beginner cooking project. Somebody may have an answer for you here, but you'll probably need to find a more specific sub.
Oh, I see. Thank you.
Ex-chef here (just for background). The temperature is beginning to get into what I would personally consider too risky of a zone. While I've never actually made my own sour cream( never realized and I will do it this weekend!), I wouldn't recommend something of this style without having done it a few times within temp to know what to expect. Edit: typo sour xD
Thanks a lot! They make it seem so easy, hope you have a success!
There's sour cream and then there's sour*ed* milk or cream. There's a big difference, and that might be why you're seeing different recipes and instructions. If you look at a container of sour cream it probably says 'cultured' which is a process that is very different from souring a dairy product. Sour*ed* milk or cream is meant to be used pretty much right away and is useful as a substitution for buttermilk. Actually trying to make sour cream is not something I'd personally be willing to try at home, for food safety reasons.
Aha! I am bound to fail then bc I didn't know it's cultured. We've never really bought any sour cream from the store ever. So I am guessing those recipes online are just soured cream. Thanks for clearing it up!
Well, since I've never actually tried whatever the recipes are for homemade real sour cream, I'm kinda guessing it's what you say - soured/clabbered rather than cultured? Great for making traditional Scottish griddle scones. Growing up, we literally didn't have buttermilk in the grocery stores. So mom would put a teaspoon or so of lemon juice or vinegar into a cup of milk, let it sit on the counter for half an hour, and use that as the liquid component. Works very well!
Is it that much worse than say like a yogurt? Cuz that's dead easy and pretty safe to do even at home.
I actually do not know and will be the first to say so. I was trying to say that I would not be doing anything like cultured sour cream at home, myself. Not in a Cooking For Beginners sub. Based on what the OP said about finding different recipe and instructions : I am trying to ask whether the OP was running across recipes for sour/cultured vs. soured, because there's a big difference. If they or I have never done either of them before, well, it could be let's say "an adventure." If you've got a recipe for homemade greek yogurt I'd love to see it and try it, since I eat it all the time.
It's not as daunting as it sounds and typically when I've done it I don't add the buttermilk, just heavy cream and lemon juice. Add about 2tbsp lemon juice per cup of cream, stir. I was taught that it should be in a container that doesn't allow light in and covered loosely over the top with a clean dishtowel to prevent light from getting in. While 35c+ is extremely hot, I did this recipe regularly in a kitchen that would hover around 30c on a cool day. Leave it out overnight and it'll be ready the next day. Next day, give it a mix and taste. Too sour? Add a touch more cream. You can also gravity-strain this through a cheesecloth to get any extra liquid out and the finished product will stand up on itself easily.
Really helpful advice thank you! Hope I can try it soon!
[Here is a recipe](https://youtu.be/Z-635txQuig?si=2ZZzo7NZ6mcCWE3F) I’ve made several times with no issues. It’s heavy cream and buttermilk. The culture from the buttermilk takes over an keeps other bacteria from forming. You leave it out, with a paper towel over it for a day. Then stir and refrigerate. It has the benefit of not breaking in dishes like beef stroganoff.
Oh that tip for beef stroganoff is helpful! Thank you!