Sour Cream

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   vespawoolfposted 11 years ago

   Does anyone know how to make sour cream? Or do you know of a good substitution for sour cream when baking?

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      Pearldiverposted 11 years agoin reply to this

      I really don't think that you can match the taste of sour cream in baking or as a garnish, especially with smoky bbq sauce... I have made 1000s of pizzas with that garnish on the topping!  Very popular.  I believe Sour Cream is made from the rennet within the cheese making process.. but I might be wrong. Good Luck.. I share your taste on this.

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         vespawoolfposted 11 years agoin reply to this

         Thanks for your comment. I agree...I miss sour cream. :   (

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      stessilyposted 11 years agoin reply to this

      I've substituted buttermilk or yogurt; they do impart a different flavor which is discernible to those who love sour cream. It's not bad; in fact, I like the difference, but it's just not the same.

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   JamaGeneeposted 11 years ago

   If you aren't needing a substitute for sour cream due to allergies to milk or milk products then for each cup of sour cream, substitute 1 cup plain yogurt OR 3/4 cup buttermilk mixed with 1/3 cup butter.  With yogurt you won't quite have the "tang" of sour cream, but you'll have the same volume and texture.
   
   Good luck!

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      vespawoolfposted 11 years agoin reply to this

      Thank you stressily and JamaGenee. I have substituted buttermilk and yogurt, but have never tried mixing it with butter. It makes sense because of the added fat. I'll give it a try!

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   JamaGeneeposted 11 years ago

   Let us know how it turns out.

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      vespawoolfposted 11 years agoin reply to this

      I sure will!

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   livelongerposted 11 years ago

   Your question couldn't be more timely. I am adapting a baking recipe this weekend that uses sour cream to make it vegan. I'm going to give blended silken tofu a try; I figure the texture is very similar, although I hope the soy flavor is not overpowering.
   
   If you want a sour cream alternative and don't mind it being dairy, I strongly suggest Greek yogurt. The texture and even flavor are remarkably similar.

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      vespawoolfposted 11 years agoin reply to this

      I'll be interested in the results of substituting tofu. As far as Greek yogurt is concerned, I have drained regular yogurt and used it in place of sour cream on baked potatoes. But I wonder if the same method would work for baked goods? Yogurt can separate when heated. What do you think?

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      vespawoolfposted 11 years agoin reply to this

      Have you ever substituted Greek yogurt for sour cream in a cheesecake recipe?

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   jtrueposted 11 years ago

   hey an quick and easy recipe for sourcream is, creme fraiche, lemonjuice, salt and pepper, you whip the creme fraiche stiff, with lemonjuice after your taste, and add salt and pepper, as you like

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      Jean Bakulaposted 11 years agoin reply to this

      I use plain yogurt sometimes in place of sour cream. If you are just looking to cut fat, unsweetened applesauce works.

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         vespawoolfposted 11 years agoin reply to this

         Yes, applesauce is a great substitute for oil in a recipe. Thanks!

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      vespawoolfposted 11 years agoin reply to this

      They don't market creme fraiche in Peru but maybe I could make it? I'll have to look into it. Thanks everyone for all the tips! There are lots of possibilities here to investigate.

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   mega1posted 11 years ago

   you can use yogurt, preferably Greek yogurt, and simply add a teaspoon of lemon juice, or if you don't have lemon juice, I have used white vinegar - not apple vinegar, it would have too much flavor.  This will give your recipe the tartness that sour cream usually has.  You can make sour cream by using whole milk, just add a teaspoon of vinegar per cup of milk and let it sit at room temp - it will curdle, then just whip it up.  It won't be quite as thick as sour cream, but if you're making a sauce, just use less of it for the same consistency.  It doesn't take much vinegar or lemon juice to turn milk products slightly sour.

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      vespawoolfposted 11 years agoin reply to this

      I have often mixed milk and lemon juice as a buttermilk substitute but had never considered it as a substitute for sour cream. I'll definitely give it a try. Thank you!

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         mega1posted 11 years agoin reply to this

         I should tell you that the milk & lemon juice is very runny, like buttermilk, its true - good in baked things, but not as a topping or anywhere you need thickness.  However, in that case use the yogurt and lemon juice.

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            vespawoolfposted 11 years agoin reply to this

            I will definitely try this! Who would've thought? Just a slight adjustment in ingredients (yogurt instead of milk) and yet I'd never considered it before. Thank you for the tip!

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   mega1posted 11 years ago

   You got me curious - so I searched for a homemade sour cream recipe - Food.com has one where you add buttermilk to cream and shake it up - let it sit 24 to 48 hours - and it thickens into sour cream.  I never knew that, but it totally makes sense.  The recipe for homemade creme fraiche is the same - I really think that it won't be all that sour tasting and adding a little lemon juice would make it more savory.  Of course, usually, if I don't have sour cream, I definitely don't have cream and buttermilk!    but I almost always have yogurt!

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      vespawoolfposted 11 years agoin reply to this

      Thank you for looking up that recipe. Unfortunately, we don't have buttermilk in Peru either. Buttermilk is made with a culture I don't have, so I think the yogurt/lemon combination is my best bet right now!

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