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Fish Eaters Traditional Catholic Forum > Piazza > Crafts and Domestic Arts > Making sour cream
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Author Topic: Making sour cream  (Read 1450 times)
elizabee
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« on: July 22, 2010, 05:51:PM »
I have been reading up on how sour cream is made, and it seems pretty easy. Like with yogurt, you just need starter, and you add it to the room temp. cream and let it sit (much easier than yogurt, actually).

What I'm wondering is whether I could just use yogurt instead of a commercial starter? In other words, are the bacteria in yogurt and sour cream similar enough that it would work out? Comparing the strains used for the sour cream (http://www.cheesemaking.com/store/p/143-Sour-Cream-DS-5-packets.html) and various yogurts (http://www.cheesemaking.com/store/p/164-Yogurt-Bulgarian-1-packet.html, http://www.cheesemaking.com/store/p/163-Yogurt-DS-sweet-5-packets.html, http://www.cheesemaking.com/store/p/162-Yogurt-DS-tangy-5-packets.html), I see enough variety and overlap that it seems reasonable to think it may... but I also don't want to waste my precious cream!!

Anybody experienced with this?
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LausTibiChriste

formerly posted as shirhamalot
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« Reply #1 on: July 22, 2010, 05:59:PM »
The book Nourishing Traditions has a recipe for Creme Fraiche (European Sour Cream), and it calls for either cultured buttermilk or a creme fraiche starter.  According to a post on the Yahoo group DiscussingNT, you can use a full-fat yogurt to get something pretty close.
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Aaron
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Satori
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« Reply #2 on: July 22, 2010, 07:25:PM »
What's the difference between sour cream and creme fraiche except that the latter sounds tastier?
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Mhoram
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« Reply #3 on: July 22, 2010, 07:28:PM »
I think creme fraiche is supposed to be milder, less sour.  Plus your guests will be impressed if you serve them creme fraiche, while if you serve them sour cream, they'll think you're trying to fatten them up.
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Aaron
My blog, Buttered Ham.
My Church, Saint Rose of Lima, offering the TLM since November 2008.
My store, Poppe's Religious Store, selling Catholic gifts, books, and devotionals in Quincy, Illinois.
Satori
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« Reply #4 on: July 22, 2010, 07:33:PM »
Amurricans are so gullible when it comes to kwee-zeen.
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"Skeptics will always prevail. God gives us just enough to seek Him, and never enough to fully find Him. To do more would inhibit our freedom, and our freedom is very dear to God." --Ron Hansen, "Mariette in Ecstasy"


elizabee
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« Reply #5 on: July 22, 2010, 08:26:PM »
haha awesome. Wikipedia explained the difference between creme fraiche and sour cream - I think creme fraiche is soured for a shorter period.
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LausTibiChriste

formerly posted as shirhamalot
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« Reply #6 on: July 27, 2010, 10:36:AM »
Quote from: Satori
What's the difference between sour cream and creme fraiche except that the latter sounds tastier?

Higher fat content, perhaps? 
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Fontevrault
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« Reply #7 on: July 27, 2010, 02:45:PM »
I believe that sour cream is actually a little lighter - at least the kind you buy in the store.  It is softer.  Creme fraiche is thicker if made with full cream. 
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Texican
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« Reply #8 on: July 27, 2010, 02:49:PM »
sorry, I meant to say that the crème fraiche has a higher fat content.
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Nolite arbitrari quia venerim mittere pacem in terram non veni pacem mittere sed gladium
elizabee
the crunchy one
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Gender: Female
Location: Canada
Personality type: melancholic-choleric
Posts: 843


perpetually dancing


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« Reply #9 on: July 27, 2010, 08:47:PM »
Well, it made... something...! Smells more like yogurt, though! I might make my husband try it. I'm a little afraid.
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"All good Catholics cheer for the Habs. Its just what you do. Like kneeling to receive Communion."
LausTibiChriste

formerly posted as shirhamalot
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