Cream is French for "cream", making it one of the most ironically never named food as it is done by leaving the cream in a warm place until it is thickened and soured by a colony growing bacteria. Yeah, cool.
Regardless, making the cream is very easy, as the title suggests, once you taste the magic of sour cream home, you have a hard time not to repeat this exercise somewhat esoteric. Of course, it takes a few days, but the effort is minimal for such a wonderful reward.
As I mentioned in the video, besides the incredible taste and luxurious texture, maybe the best thing about the cream is its ability to be cooked. Due to its composition and fat, it does not curdle and separate when heating as sour cream.
This makes it an incredibly versatile addition to countless recipes. I can not think of many pan sauces that do not have a spoon or two. Yesterday, on this blog, you've seen it stirred in fried rice. Next week, you will turn an ordinary pan braised beef in a world class Stroganoff. I could go on, and for SEO purposes, I should probably, but you get the idea.
As long as your pots and utensils are very clean, preferably sterile, there is not much that can go wrong. Make sure you get your hands on the best, the cream you can find. In the supermarket, you'll want to look for "pasteurized", not whipping cream "ultra-pasteurized". Also, make sure to use the cultured buttermilk, otherwise you will wait a full day to not see anything happen .
Furthermore, I am extremely proud of this video recipe blog, but not for the usual reasons. It because I have not a single joke Randy Marsh! you fans of South Park know what I mean, and those of you who do not should really check this fresh episode of the cream theme. have fun -you!
Ingredients:
2 cups heavy cream
3 tablespoons buttermilk Culture
mix and leave in a warm place (70-75 degrees F) for 24 hours or until thick. Refrigerate for 24 hours before using. Should last a week or so.
mix and leave in a warm place (70-75 degrees F) for 24 hours or until thick. Refrigerate for 24 hours before using. Should last a week or so.
