Can I make sour cream with double cream and lemon juice?!
Can I make sour cream with double cream and lemon juice?
If so how much lemon juice should I use?
Answers: You sure can. Ive made it several times myself. For one cup of cream you need to add the juice 1 teaspoon at a time and keep whipping. I think 2-3 tablespoons should be enough.
Tip: for better tasting sour cream i suggest you add vinegar and lemon juice in equal quantities to your cream while whipping.. why waste valuable lemons? Just use vinegar. 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 fra?che, 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 fra?che 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 fra?che is that it can be whipped. You can keep sampling until you have what you want you can also use brown vinegar.~~ Of course you can - add gradually while stirring so it doesnt curdle and taste. Depends on how much cream you are using - you'll know when it tastes right. Used to do this myself a lot with single cream and lemon - rural living in the 80's meant sour cream was not always available. I can't recall the actual quantity, but add gradually to taste and when it is just about there STOP and let it sit for 15 mins to develop. You will probably find you won't need much... a vague memory of about 1-2 tsp for a small carton of cream. I guess you could use double cream the same way without any problem.