Update- I tried adding a tablespoon of rice vinegar to about a half cup of sour cream. It's true, it didn't curdle... but it did do something that I didn't expect. After about two minutes it all turned to liquid. I'm pretty sure it wasn't just a matter of adding more liquid to the sour cream that diluted it. At first, the texture was still thick. But after a couple minutes sitting in the bowl (while I opened the tuna and shelled the eggs) it's consistency became a bit like heavy cream. The taste was much better but the consistency was too runny.
I may just chop up a dill pickle and add it in to see if it changes the flavor without changing the texture. I am after all going for more tang.
If THAT doesn't work, I might try finding some kefir- sounds like fun anyway...
-Rick
--- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@...> wrote:
>
> *** blush! ***
>
> Sour cream is already sour, so I can't see why add more sour to it.
> But I don't think it would curdle ... if it was going to curdle it would
> have
> already.
>
> Dairy gives me migraines so I don't eat it now, but back when I
> did, the whey protein is REALLY GOOD for losing weight. Body
> builders use it a lot. So sour cream gets my vote over mayo for sure.
> Also it's hard to find good mayo ... most of it has a lot of junk in it
> and no flavor to boot.
>
> The best sour cream though, is to buy some cream, then add some
> kefir to it and let it go sour. That will give you lots of lactic acid
> (another good acid) but man, the taste is SO MUCH better than
> store-bought sour cream. Also keeps about forever in the fridge.
>
> You can buy kefir grains from GEM Cultures, or find someone who
> has some to mail.
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