How to make sour cream, And cheese recipes too Options

[hikemonster]

Just mix heavy cream with plain yoghurt until you have the taste you want. You can also add this to casseroles or sauces for a lovely, creamy taste, but don't add while the liquid you want to add it to is boiling or it will curdle. Cool it first, add the soured cream, then reheat gently.

http://www.gourmetsleuth.com/recipe_sourcream.htm

[woodsman]

Just mix heavy cream with plain yoghurt until you have the taste you want. You can also add this to casseroles or sauces for a lovely, creamy taste, but don't add while the liquid you want to add it to is boiling or it will curdle. Cool it first, add the soured cream, then reheat gently.

http://www.gourmetsleuth.com/recipe_sourcream.htm

The recipes seem to call for cultured buttermilk, not yogurt. Are you sure about your method? Otherwise, good site.

[hikemonster]

The recipes seem to call for cultured buttermilk, not yogurt. Are you sure about your method? Otherwise, good site.

The yogurt/sour cream is from one sight not posted. I posted the other one because of the cheese recipes.

[cracked]

After you buy the cream and the yougurt it is just as cheap to buy the REAL sour cream in stores.

Plus you can be assured it is the taste you were wanting.

Just my thought on the subject.

[hikemonster]

[quote name='cracked' date='Sep 12 2006, 07:37 PM' post='14795']
After you buy the cream and the yougurt it is just as cheap to buy the REAL sour cream in stores.

Plus you can be assured it is the taste you were wanting.

Just my thought on the subject.

Where? All I saw was $7.00 for a quart. I skim the cream off of my whole milk and use the yougurt. So it runs 1200 won. plus I live in a small town that doesn't sell sour cream

[vivi]

I make "yogurt cheese" and use it in place of sour cream. Its best with plain, unsweetened whole milk yogurt* (which I have never seen around these parts) but the Denmark plain yogurt works ok, too. All you have to do is get a strainer, a bowl, and some cheesecloth (or a t-shirt, as someone else suggested). Set the strainer in the bowl, line with cheesecloth (two or three layers is best), and add your yogurt. Cover the whole setup with something so that it doesn't dry out, and set in the refrigerator overnight. Really quite good as sour cream or for dips. Just note that the volume of cheese you wind up with is far less than the volume of yogurt you started with.

*I make whole milk yogurt, too. Easy and cheap. Would be happy to share how-tos if anyone interested.

[bw1]

I've heard adding vinegar which sours the 'cream' is the way to go? anyone?

[vivi]

That's a good way to make a buttermilk substitute (could also use lemon juice), but it doesn't thicken milk enough to approximate sour cream.

[crespowu]

Thanks a lot. I'm plan to make it tonight.

[hikemonster]

I mixed tofu with yoghurt to get lowfat then I added Vinegar. I couldn't tell the difference. And the Taco Casa guy in Jinju says there is a factory in busan that makes it. We just need to find out where in pusan it is.

Hike

[MIT]

I make my own smelly blue cheese as well. If any one is interested I can post the recipe and method.

[thomasz]

thanks all info. I will do it as soon as.

[Irenes]

vivi - you may already know this, but for all others - the original yogurt cheese is called labane and is popular in the middle east.

[iodique09]

its like pho. everyone knows how to make them but can you make it great? there are tricks to make it good. get the point>???