• sour cream

    From JIM WELLER@1:123/140 to MICHAEL LOO on Saturday, August 24, 2019 22:44:00

    Quoting Michael Loo to Jim Weller <=-

    Which reminds me, is homemade sour cream a viable idea?

    I imagine all you need is cream and a good starter culture as
    opposed to any old wild bacteria that happens to be hanging around.
    Dave Sacerdote once mentioned active culture buttermilk as a
    starter.

    To make thick sour cream use whipping cream instead of light cream
    and not gums or starches!

    This got me thinking about such people and so now I have Jimmy
    Buffet playing in the background.

    I was not superimpressed by Margaritaville.

    I wasn't impressed with any of his work and I soon switched him
    off.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Yogurt Sour Cream
    Categories: Condiments, Dairy
    Yield: 1 Servings

    Plain yogurt
    Extra virgin olive oil

    Use Dannon brand or other plain yoghurts that do not have gelatin
    added as a thickener. Place in a sieve lined with damp muslin and
    drained in the refrigerator - In 4 to 6 hours the yoghurt will
    loose at least half it's volume. To each 8 oz of strained yoghurt
    - whisk in about 1 Tbl. of extra virgin olive oil - to take off
    the edge and give the yoghurt a beautiful creamy texture - This is
    a great substitute for sour cream.

    Recipe By: CHEF MCH

    From: Emory

    MMMMM


    Cheers

    Jim


    ... Fat-free faux sour cream is way too faux

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