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Old 02-09-2012, 03:35 PM   #1
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Homemade sour cream?

My yungun went to the store for me last month and bought a quart of heavy cream thinking he was buying the cream on top milk. He had a glass and didn't like the taste so pushed the bottle to the back of the shelf. I came across it this week and it is solid! The use-by date on the bottle is Jan 22. It smells like the stuff you buy in the tubs at the store and has the same consistency. Is it okay to use as "sour cream" or should I pitch it?

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Old 02-09-2012, 04:16 PM   #2
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I would pitch it. I think it will likely make you sick.

You canmake homemade sour cream by combining fresh buttermilk and fresh cream and shaking it together and then letting it sit. The acid in the buttermilk makes it get thick and sour.
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Old 02-09-2012, 04:25 PM   #3
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I would pitch it. I think it will likely make you sick.

You canmake homemade sour cream by combining fresh buttermilk and fresh cream and shaking it together and then letting it sit. The acid in the buttermilk makes it get thick and sour.
That's not the recipe for sour cream, it's the recipe for crème fraîche !

You can buy a quart of store brand sour cream for about 3 bucks American. Why would anyone want to make their own?
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Old 02-09-2012, 04:41 PM   #4
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
That's not the recipe for sour cream, it's the recipe for crème fraîche !

You can buy a quart of store brand sour cream for about 3 bucks American. Why would anyone want to make their own?
Not everyone lives where sour cream costs $3/quart. Sometimes we get a special on sour cream of $1.99 for 500 ml (about half a quart). That's the sour cream with the thickeners in it, not the good stuff.
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Old 02-09-2012, 05:18 PM   #5
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I pay about $9 per pound.
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Old 02-09-2012, 05:23 PM   #6
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It is a question of smetana?
Because crème fraîche this name of sour cream in Finland..(Probably)

In east Europe on one packing often write crème fraîche and smetana together.
From sour milk removed the top settled layer and maintained it in a cool place. Here and all science. Then to shake up properly.

If on taste sour - means don't poison.
If bitter or smells rotten, or aerated as lemonade - means it has not turned out.
If there is already ready sour cream that before cooling to add a spoon and to mix. Thus you will bring the necessary sour-milk bacteria and fermentation will go on a correct way.
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Old 02-09-2012, 06:50 PM   #7
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I wasn't trying to make my own. I just wasn't sure if what has become "sour cream" in the quart bottle of heavy cream is the same stuff I buy in the tub and whether it can be used or not.
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Old 02-09-2012, 06:50 PM   #8
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Hey, how's weather in Moscow?
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Old 02-09-2012, 07:02 PM   #9
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I wasn't trying to make my own. I just wasn't sure if what has become "sour cream" in the quart bottle of heavy cream is the same stuff I buy in the tub and whether it can be used or not.

There is no it not absolutely that.
That should be fermented by sour-milk bacteria still.
Anyway try on taste.
And is better mix cream and use for the designated purpose.
If became sour - pour out.
Otherwise risk to spend days off in a room of meditations.
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Old 02-09-2012, 07:14 PM   #10
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I think the OP has spoiled cream, not sour cream.
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