I ended up putting some horseradish dijon mustard in the sour cream. Tastes great and stays nice and thick.
-Rick
--- In fast5@yahoogroups.com, Heather Twist <HeatherTwist@...> wrote:
>
> Interesting. Commercial sour cream is solid likely because of added
> thickeners. Perhaps the acid reacts with the thickener. But that seems like
> an odd choice for sour cream then, which is supposed to be SOUR. But
> apparently this is not very sour, which is why you are tempted to add more
> sourness!
>
> My kefir is very thick, but that is because of the viili bacteria that are
> in it (it's a viili-kefir hybrid). Commercial yogurt though, relies on
> gelatine or other thickeners, and if you use yogurt as a starter, the
> result isn't very thick at all. The Greek yogurt method involves hanging
> the yogurt in cheesecloth until the liquid strains out more, leaving it
> thicker.
>
> I'm pretty sure a similar method could be used to make sour cream, but I
> was never able to find good sour cream on the market. Maybe try Greek
> yogurt? It's thick AND tangy.
>
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