Guest guest Posted April 25, 2005 Report Share Posted April 25, 2005 Hello, I want to use a cookie recipe that calls for sour cream. The author of the recipie probably assummed that the baker would use commercial sour cream but I would like to use raw sour cream. Does the cream have to be cultured with some medium and than aged to qualify as sour cream? Could I just let the cream age without a culture? And if I just let the raw cream age how do I know when it is too sour (too old)? Thanks, Gail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2005 Report Share Posted April 25, 2005 I make sour cream two ways: 1. put kefir grains in it and let it set out for a few days. 2. put a couple T. of commercial buttermilk or creme fraiche in a couple cups of raw cream and let it set out for a few days. You want a " yummy " culture to start with or other not so yummy things might grow in the cream. Refrigeration will firm up the cream if it seems too liquid at room temperature. On 4/25/05, gailz059 <gailz059@...> wrote: > > Hello, > > I want to use a cookie recipe that calls for sour cream. The author > of the recipie probably assummed that the baker would use commercial > sour cream but I would like to use raw sour cream. Does the cream have > to be cultured with some medium and than aged to qualify as sour > cream? Could I just let the cream age without a culture? And if I > just let the raw cream age how do I know when it is too sour (too old)? > > Thanks, > > Gail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2005 Report Share Posted April 25, 2005 > > Hello, > > I want to use a cookie recipe that calls for sour cream. The author > of the recipie probably assummed that the baker would use commercial > sour cream but I would like to use raw sour cream. Does the cream have > to be cultured with some medium and than aged to qualify as sour > cream? Could I just let the cream age without a culture? And if I > just let the raw cream age how do I know when it is too sour (too old)? Gail, I frequently leave raw cream in a covered jar in the cabinet up to 24 hours to sour--nothing added. Then put in the fridge. I've never had anything untoward happen. Especially if you're baking with it. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2005 Report Share Posted April 25, 2005 Hello, Thanks and for the suggestions regarding the sour cream. I'll try each way and see what comes out best. THanks again, Gail Z. --- In , " gailz059 " <gailz059@y...> wrote: > > Hello, > > I want to use a cookie recipe that calls for sour cream. The author > of the recipie probably assummed that the baker would use commercial > sour cream but I would like to use raw sour cream. Does the cream have > to be cultured with some medium and than aged to qualify as sour > cream? Could I just let the cream age without a culture? And if I > just let the raw cream age how do I know when it is too sour (too old)? > > Thanks, > > Gail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2005 Report Share Posted April 25, 2005 > > Hello, > > Thanks and for the suggestions regarding the sour > cream. I'll try each way and see what comes out best. > > > THanks again, > > Gail, If you have a culture, you'll likely get a better result using a culture. I was under the impression you didn't have a culture handy, so I just wanted you to know you can do it without one. B. Quote Link to comment Share on other sites More sharing options...
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