Sour Cream

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I can't find sour cream in Ecuador. I guess I'll have to make my own! This recipe is from

  • 1/4 cup milk
  • 3/4 tsp white vinegar
  • 1 cup heavy cream

Combine the milk and vinegar and let stand for 10 minutes. Combine with the cream in a jar, cover it, and let stand for24 hours, then refrigerate until needed. Keeps for about 1 week refrigerated.

Will there be a problem using ultrapasteurized milk? Could yogurt culture be substituted? If too thick, can thin with more milk.

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