Re: [fast5] Re: about to start fast5

Friday, July 26, 2013

Re: [fast5] Re: about to start fast5

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.

On Fri, Jul 26, 2013 at 7:19 AM, RickS <no3rdseat@gmail.com> wrote:

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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