The good thing about globalization in the kitchen is that we learn a lot about other cultures and enjoy ourselves in our own home distant flavors. The downside is that, sometimes, getting certain ingredients can become a mission impossible.
That's exactly what happened to me with sour cream. Every time I saw a recipe with this ingredient I would go crazy looking for it in supermarkets. And yes, in some you find it but it is not a common product. So, in the end and after many turns I have come to the conclusion that it is a lot easier do it at home.
First of all I have to say that sour cream is the same as sour cream and in some recipes in English you will see it as"sour cream". But it is different from “buttermilk” and “crème fraîche” which, although they look alike, are different ingredients with different characteristics.
There is a longer way to prepare sour cream but I love this one because in a few minutes I have a cream with the perfect touch of acidity and smooth texture.
This cream is used in many recipes; from the Mexican Kitchendesserts most delicious English. So in addition to being fast, it is very versatile.
Sour cream is an ingredient used in recipes as different as Mexican tacos or English sponge cake.
Mayra Fernandez Joglar
Recipe type: sauces
Calories: 130
Rations: 15
Preparation time:
Cooking time:
Total time:
Ingredients
300 g whipping cream
1 tbsp of lemon juice
Preparation
Put the cream in a glass and add the lemon juice. Let stand for 5 minutes.
After time you will see that they have formed as lumps but it is normal. Beat for 15 seconds at speed 3.
Once mixed it can be used in the chosen recipe. If you have leftover cream, put it in a jar with a lid and store in the fridge. Holds perfectly for a couple of days.
Notes
With these amounts, about 300 grams come out. Each tablespoon (20 g) has 130 kcal.
I have tried it twice and nothing? With 15 seconds it is SUPER liquid, I have put a little more time in it and I have gotten a little more texture but it tastes more like a sweet filling than a sour sauce for some nachos?
Hello Ananda:
I don't know what can happen because this recipe is very simple.
To make this recipe you have to use cream and not milk. And before beating you have to let the cream rest with the lemon juice.
The strangest thing is that it is sweet because the cream is acidic and even more so if we add lemon. Remember that the cream has to be normal cream, not sweetened cream or anything like that.
Regards!
(4 votes)
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I have tried it twice and nothing? With 15 seconds it is SUPER liquid, I have put a little more time in it and I have gotten a little more texture but it tastes more like a sweet filling than a sour sauce for some nachos?
Hello Ananda:
I don't know what can happen because this recipe is very simple.
To make this recipe you have to use cream and not milk. And before beating you have to let the cream rest with the lemon juice.
The strangest thing is that it is sweet because the cream is acidic and even more so if we add lemon. Remember that the cream has to be normal cream, not sweetened cream or anything like that.
Regards!