The sour cream
Sour cream is a fairly normal ingredient in French cuisine.
It is present with different names and also with slight differences in preparation, from France to the Slavic countries.
And it is also good, both as an accompaniment and as a dessert.
Several friends and friends who tried it from me then searched for it, often with little success, on the shelves of home stores.
And they asked me how to prepare it; a problem that, a few years ago, on vacation, I had never been there! (here it is found almost everywhere).
There are different methods, all handcrafted, to prepare at home a product very similar to that obtained from fresh cream using lactic ferments.
What I describe is very simple and requires no special ingredients.
Ingredients:
fresh cream or UHT |
cc |
500 |
yogurt with live milk enzymes (v. Note) |
cc |
125 |
lemon juice |
CT |
2 |
Preparation:
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Mix the yogurt and cream already at room temperature.
Then add the lemon juice, stir, and leave to rest in a sheltered place (for example, the oven, off) until the following morning.
Like yogurt (v. Note) I prefer the fresh, poured, homemade one.
Alternatively a good Greek yogurt, for example the total phage, it's great
The artisan sour cream is ready; to use as a condiment, as a binder for sauces and also as a dessert.
TIPS
- Yogurt: on this site the procedure for the preparation of the Greek-flavored yogurt is found here.