HOW DO THEY MAKE SOUR CREAM?!
i just wanna know the process
random question i know
lol
i was just eating it and i was wondering
so yer hahahaWww@FoodAQ@Com
random question i know
lol
i was just eating it and i was wondering
so yer hahahaWww@FoodAQ@Com
Answers:
Since your question was how do they make sour cream i take it that you are referring to how companies manufacture sour cream!. It is very simple, they place cream in a big vat and add culture so that the cream goes off slightly!. It is of course still good to eat and you can tell which is a better sour cream because i had the coles brand one and it tasted more like cream where as the black and gold one has a nice rich sour flavour!. I know it sounds gross but i can't describe the difference any other way!.Www@FoodAQ@Com
Sour Cream Recipe
Sour cream recipe, rich and creamy!.
You can make sour cream or a cream cheese, depending upon your preference!.
Ingredients:
1 pint of table cream!.
1/4 cup of buttermilk!.
Instructions:
Scald out a glass bowl large enough to hold those two ingredients!. Allow the bowl to return to room temperature!.
Pour in the pint of table cream into the bowl; then stir in the 1/4 cup of buttermilk!. Cover the top of the bowl with cling wrap; then place the bowl in a warm place, around 80 degrees F!.
I use the inside of a gas oven where the pilot light retains a nice even warmth!. Let this mixture sit for approximately 24 hours!.
After time has passed, you will have the makings of your sour cream!. It should have gone fairly solid - meaning it will jiggle around a bit in the bowl, but it won't be a liquid!.
It will have a consistency similar to a soft jelly!.!.!. slipping around in the bowl as a soft but solid mass!. When the sour cream has reached the above stage, line another bowl with 3 or 4 layers of clean cheese cloth!.
Spoon the sour cream into the cheese cloth lined bowl!. Tie up the corners of the cloth to make a bag and hang it to drain - don't forget to place a container underneath the bag to catch the whey!. Let it drain until it reaches your preferred consistency!.
The draining will only take a matter of hours!. You may let it drain until it is as firm as a cream cheese, or stop draining it when it reaches a richly textured sour cream!.
If you forget about it and it thickens too much, simply stir a bit of the drained whey back in until it's just right!.
Spoon the sour cream from the cheese cloth into a clean container and store it in the refrigerator!. Remember, this is fresh, it will only last a few days!. Ours never has a chance to grow old!
Its the best recipe!. Try it out!.!.!.Www@FoodAQ@Com
Sour cream recipe, rich and creamy!.
You can make sour cream or a cream cheese, depending upon your preference!.
Ingredients:
1 pint of table cream!.
1/4 cup of buttermilk!.
Instructions:
Scald out a glass bowl large enough to hold those two ingredients!. Allow the bowl to return to room temperature!.
Pour in the pint of table cream into the bowl; then stir in the 1/4 cup of buttermilk!. Cover the top of the bowl with cling wrap; then place the bowl in a warm place, around 80 degrees F!.
I use the inside of a gas oven where the pilot light retains a nice even warmth!. Let this mixture sit for approximately 24 hours!.
After time has passed, you will have the makings of your sour cream!. It should have gone fairly solid - meaning it will jiggle around a bit in the bowl, but it won't be a liquid!.
It will have a consistency similar to a soft jelly!.!.!. slipping around in the bowl as a soft but solid mass!. When the sour cream has reached the above stage, line another bowl with 3 or 4 layers of clean cheese cloth!.
Spoon the sour cream into the cheese cloth lined bowl!. Tie up the corners of the cloth to make a bag and hang it to drain - don't forget to place a container underneath the bag to catch the whey!. Let it drain until it reaches your preferred consistency!.
The draining will only take a matter of hours!. You may let it drain until it is as firm as a cream cheese, or stop draining it when it reaches a richly textured sour cream!.
If you forget about it and it thickens too much, simply stir a bit of the drained whey back in until it's just right!.
Spoon the sour cream from the cheese cloth into a clean container and store it in the refrigerator!. Remember, this is fresh, it will only last a few days!. Ours never has a chance to grow old!
Its the best recipe!. Try it out!.!.!.Www@FoodAQ@Com
It just that!. Cream that has been soured!. Here is a "Creme Fraiche recipe!. Creme Fraiche is very much like sour cream!.
Crème fra?che
1 cup whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds!. Set aside at room temperature for 24 hours or until very thick!. Stir once or twice during that time!. NOTE: Cream will thicken faster if the room is warm!.
Stir thickened creme fraiche well!. Refrigerate at least 6 hours before serving!. Cover tightly and store in refrigerator for up to 2 weeks!.
--------------------------------------!.!.!.
Here is a sour cream recipe:
Sour cream recipe, rich and creamy!.
You can make sour cream or a cream cheese, depending upon your preference!.
Ingredients:
1 pint of table cream!.
1/4 cup of buttermilk!.
Instructions:
Scald out a glass bowl large enough to hold those two ingredients!. Allow the bowl to return to room temperature!.
Pour in the pint of table cream into the bowl; then stir in the 1/4 cup of buttermilk!. Cover the top of the bowl with cling wrap; then place the bowl in a warm place, around 80 degrees F!.
I use the inside of a gas oven where the pilot light retains a nice even warmth!. Let this mixture sit for approximately 24 hours!.
After time has passed, you will have the makings of your sour cream!. It should have gone fairly solid - meaning it will jiggle around a bit in the bowl, but it won't be a liquid!.
It will have a consistency similar to a soft jelly!.!.!. slipping around in the bowl as a soft but solid mass!. When the sour cream has reached the above stage, line another bowl with 3 or 4 layers of clean cheese cloth!.
Spoon the sour cream into the cheese cloth lined bowl!. Tie up the corners of the cloth to make a bag and hang it to drain - don't forget to place a container underneath the bag to catch the whey!. Let it drain until it reaches your preferred consistency!.
The draining will only take a matter of hours!. You may let it drain until it is as firm as a cream cheese, or stop draining it when it reaches a richly textured sour cream!.
If you forget about it and it thickens too much, simply stir a bit of the drained whey back in until it's just right!.
Spoon the sour cream from the cheese cloth into a clean container and store it in the refrigerator!. Remember, this is fresh, it will only last a few days!. Ours never has a chance to grow old!Www@FoodAQ@Com
Crème fra?che
1 cup whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds!. Set aside at room temperature for 24 hours or until very thick!. Stir once or twice during that time!. NOTE: Cream will thicken faster if the room is warm!.
Stir thickened creme fraiche well!. Refrigerate at least 6 hours before serving!. Cover tightly and store in refrigerator for up to 2 weeks!.
--------------------------------------!.!.!.
Here is a sour cream recipe:
Sour cream recipe, rich and creamy!.
You can make sour cream or a cream cheese, depending upon your preference!.
Ingredients:
1 pint of table cream!.
1/4 cup of buttermilk!.
Instructions:
Scald out a glass bowl large enough to hold those two ingredients!. Allow the bowl to return to room temperature!.
Pour in the pint of table cream into the bowl; then stir in the 1/4 cup of buttermilk!. Cover the top of the bowl with cling wrap; then place the bowl in a warm place, around 80 degrees F!.
I use the inside of a gas oven where the pilot light retains a nice even warmth!. Let this mixture sit for approximately 24 hours!.
After time has passed, you will have the makings of your sour cream!. It should have gone fairly solid - meaning it will jiggle around a bit in the bowl, but it won't be a liquid!.
It will have a consistency similar to a soft jelly!.!.!. slipping around in the bowl as a soft but solid mass!. When the sour cream has reached the above stage, line another bowl with 3 or 4 layers of clean cheese cloth!.
Spoon the sour cream into the cheese cloth lined bowl!. Tie up the corners of the cloth to make a bag and hang it to drain - don't forget to place a container underneath the bag to catch the whey!. Let it drain until it reaches your preferred consistency!.
The draining will only take a matter of hours!. You may let it drain until it is as firm as a cream cheese, or stop draining it when it reaches a richly textured sour cream!.
If you forget about it and it thickens too much, simply stir a bit of the drained whey back in until it's just right!.
Spoon the sour cream from the cheese cloth into a clean container and store it in the refrigerator!. Remember, this is fresh, it will only last a few days!. Ours never has a chance to grow old!Www@FoodAQ@Com
Firstly, no offense, but why would you want to eat sour cream!?
2ndly, just leave the cream in the fridge to go off!Www@FoodAQ@Com
2ndly, just leave the cream in the fridge to go off!Www@FoodAQ@Com