7 votes

Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?

If you can't find a reusable sour cream starter, you can use buttermilk starter. Some bloggers and biology/chemistry professors just use fresh active buttermilk as a starter rather than ordering some ...
  • 368
6 votes
Accepted

Is unsour sour cream too new or too old?

It sounds like the sour cream was frozen and thawed.
  • 76
6 votes

Add fresh yogurt to whipping cream to make creme fraiche?

No, creme fraiche needs specific cultures, which are not yogurt cultures, and lower fermentation temperature. If you use yogurt with Lactobacilicus Bulgaricus to innoculate your cream, and a ...
  • 128k
5 votes

Is sour cream in super markets made in the traditional way?

Years ago I worked for Daisy Brand Sour Cream, and during the tour of their facility, it was mentioned several times that they used the original method of making their sour cream that they've used for ...
5 votes
Accepted

Is sour cream in olde recipes the same as sour cream today?

In a cookbook that old, the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration. You can still do this with the ...
  • 14.8k
4 votes
Accepted

Can I substitute low fat greek yogurt for light sour cream in a high speed blender?

You can substitute one to one. Many brands of "light sour cream" (Which is an oxymoron. Cream without the cream?) have a lot of gums and starches to stabilize the liquid as the fat would have done. ...
  • 46.9k
4 votes
Accepted

What is the difference between sour cream & butter in baked goods?

The difference is that they're two completely different ingredients and serve different purposes. Butter is 81 grams fat per 100 grams - or about 80% fat. Sour cream is only 20 grams fat per 100 ...
  • 16.2k
4 votes

What is the difference between cream cheese and sour cream?

There are differences in base ingredients, as well as in the method used for production. The production of cream cheese starts with milk (or a mixture of milk and cream), which is curdled after which ...
  • 4,851
3 votes

How to thicken a sour cream-based pastry cream?

I'm wondering if mixing in some cream cheese in addition to, or in place of a portion of the sour cream, might help thicken things without altering the taste profile too much. Sour cream is roughly ...
  • 1,117
3 votes

Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')

There is quite a big difference in the process of making dahi vs yoghurt (aside from pasteurisation), as yogurt is made with bacteria (called yogurt cultures) and curd is made by curdling milk with an ...
  • 71
3 votes

Is sour cream in super markets made in the traditional way?

The answers can differ regionally. For Germany, it would be illegal to put anything but sour cream into a container labeled "sour cream", the Milcherzeugnisseverordnung is quite strict there (even ...
  • 128k
3 votes

Are curd and sour cream typical middle-eastern food?

This looks like it's most likely labneh, a form of yogurt that's strained to remove some of its moisture. The texture can range from a thick sour-cream consistency to something like dense cream cheese,...
  • 14.8k
2 votes

What is Canadian-style sour cream?

I realize this question was asked a million years ago, but Canadian style sour cream refers to sour cream that has different texture from that of a standard american sour cream, as well as a bit ...
2 votes

What is Canadian-style sour cream?

From this discussion it appears to be a way of differentiating it from Russian-style sour cream or smetana. Maybe it came about during the Cold War and it couldn't be sold as "American-Style" so they ...
  • 6,968
2 votes

Is sour cream in super markets made in the traditional way?

It depends on how commercial or industrial the sour cream is made. Most commercial/industrial sour cream starts from milk derivative products (powders...) and bacterial culture (and other stuff) ...
  • 19.6k
2 votes

How to get sour cream & onion potato chips flavor?

First things first: If you're trying to precisely replicate the flavor, you'll probably fail. Food scientists put an incredible amount of time, money and effort into developing those flavors and have ...
  • 3,023
2 votes

Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')

Natural yogurt is a perfect substitution for Indian style Dahi. That's what I use in all my recipes and I originate from the Indian subcontinent. Look out for low-fat or zero fat varieties. Lower the ...
  • 755
2 votes

How to thicken a sour cream-based pastry cream?

I think I would go with double cream. It's really thick once whipped (careful not to split it by overwhipping it). Then fold gently your sour cream and condensed milk mixed together into it, ...
  • 424
2 votes

What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

I can't give you the Romanian recipe but I doubt it differs much from Polish. First, Start with cow milk. It must be genuine unprocessed milk - absolutely not cooked, UHT, preserved, skim, lactose-...
  • 2,993
1 vote

What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

I will admit that I have never been to Romania and will base my answer on the guess that "smântână" is a loanword from the Slavic "smetana" - which is highly probable given my ...
  • 128k
1 vote

How to get sour cream & onion potato chips flavor?

I would try adding some softened cream cheese to your dip mixture. Most creamy dips are made up of one or more of sour cream, mayonnaise, and cream cheese. Also, you could try caramelizing the white ...
  • 594
1 vote

Are curd and sour cream typical middle-eastern food?

Is sour cream and curd different food, or the same? Is it really from middle-eastern cuisine, or just some restaurants that think it is, when it isn't? And if it is, what is the correct name of it?...
  • 3,894
1 vote

Is unsour sour cream too new or too old?

Never tried US-made sour cream and never tasted anything like you described, but here in Russia when the sour cream goes bad, it smells either rancid, rotten, or moldy (depending on circumstances of ...
1 vote

Is unsour sour cream too new or too old?

Judy's guess is one good possibility. The other possibility is that it was curdled by something. As sour cream is quite stable and rarely curdles even if too old, it could have happened through ...
  • 128k

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