So I am here with another post for Baking Basics Series. Next month is going to be all about baking and I will not be doing any baking basics posts. So thought of posting one within the end of this month. Sour cream is widely used baking and if you live in a place where sour cream is not readily available in the stores, then this post is for you. I have some feedback that these homemade recipes are not as good as store bought. I would like to be very clear with my posts. These home made series are just substitutes for original versions and you can never expect it to be exactly as the store bought ones. But you can still mange to create beautiful dishes with home made cheeses and creams. If you are like me living in a area where you don’t get any basic things for baking, this home made series would be so helpful for you because it is being helpful to me too.
So coming back to sour cream, I have gone through many posts on home made sour cream and there are various suggestions to make it at home. I stuck to what is easy for me and this works so nice every time. Before I used only 200 ml of cream to make sour cream but as I use it often in my recipes, I have started making it in bulk. I use a litre of low fat fresh cream from Amul and 200 ml of whipping cream or high fat cream from Milky Mist. And also you will need a little curd to set the cream. Madurai is a really hot place so I leave my sour cream to set for 12-14 hours. I have even seen some one leaving it for 48 hours. Bu the temperature of your place has to decide the amount of time you leave the sour cream on counter. If your curd takes 8 hours to set, then you can use 14 hours for your sour cream. As we are aiming for it to become sour, the time is longer than we use for curd. You have to decide it according to your weather conditions. I usually transfer the sour cream to another bowl once set and will refrigerate it until use. Take it out and bring it to room temperature and use it. If you are making it in bulk, then you need to stir the sour cream every two days. Otherwise the top will be a very thick curd where as the liquid will be settled at the bottom.
Start with Amul Fresh Cream. Add it to a heavy bottomed pan.
Then add heavy cream. I am using 200 ml for 1 litre of low fat cream. You can even omit this. It is just optional. Heat the mixture on low flame until luke warm.
Transfer to the setting vessel and add a generous table spoon of curd to it.
Mix it well. Cover and set in a warm place for 14 hours.
The cream would be beautifully set. That pattern was because of the plate I used to cover the bowl.
Look how thick it is. Use it in recipe immediately or refrigerate and use it later.
Other topics under Baking Basics Series:
- Homemade Pan Release
- Ingredient Substitutes
- Eggless Baking
- Flax Gel
- Dark Chocolate Ganache
- American Butter Cream
- Homemade Veg Fondant- Gelatin Free
- How to do Frozen Butter Cream Transfer / FBCT
- Italian Meringue Butter Cream / IMBC Recipe
- Homemade Cream Cheese
- Homemade Mascarpone Cheese
- Boiled Flour Butter Cream/ Whipped Butter Cream
- Home made Sour Cream