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
___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)