does it exist a way for cooking sour cream at home?? looking for.

jenny wrote:
> does it exist a way for cooking sour cream at home?? looking for.
>

no. sour cream can only be created in a factory, like all other food
products.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"jenny" > wrote in message
oups.com...
> does it exist a way for cooking sour cream at home?? looking for.

You can sour cream by adding a spoonful of lemon. I do that if I have
forgotten to buy it.

In article .com>,
"jenny" > wrote:

> does it exist a way for cooking sour cream at home?? looking for.

My father used to make it. He would buy some really heavy cream from
the dairy store and leave it out overnight on the stove (the gas stove
had a pilot light). It was really thick. I'm a little hazy on the
details, as it's been forty years.

--
Dan Abel

Petaluma, California, USA

"jenny" > wrote in message
oups.com...
> does it exist a way for cooking sour cream at home?? looking for.

See below

Dimitri

http://www.ochef.com/516.htm


Sour cream has long been a traditional ingredient in Russian, Eastern European
and German cooking, and has gained popularity in the rest of Europe, North
America, and other parts of the world in the past 50 years or so. It was
traditionally made by letting fresh cream sour naturally - the acids and
bacteria present produced a generally consistent flavor and thick texture that
went well with both sweet and savory dishes. These days, commercially produced
sour cream is made by inoculating pasteurized light cream with bacteria
cultures, letting the bacteria grow until the cream is both soured and thick,
and then repasteruizing it to stop the process.


Sour cream cannot be made at home with pasteurized cream; the lack of bacteria
in the cream will cause the cream to spoil instead of sour. If you have access
to unpasteruized heavy cream, you can add 1 Tbsp of vinegar to 2 cups of cream
and let the mixture stand out at room temperature for several hours until
curdled.

If you can't get unpasteurized cream, you can still make a version of crème
fraîche, which is also a soured cream. The taste is generally milder than that
of sour cream, but it may be an acceptable substitute for you in recipes that
call for sour cream. You can make crème fraîche by adding 1 cup of buttermilk to
2 cups of heavy cream and leaving it out in a warm place (80° to 90°F, or 26° to
32°C, is ideal) for as few as eight hours and as many as 24 hours. One of the
benefits of crème fraîche is that it can be whipped.

jenny wrote:

> does it exist a way for cooking sour cream at home?? looking for.
>
I've made homemade sour cream a few times using buttermilk as the
starter. Here's one recipe for homemade sour cream.
http://www.cdkitchen.com/recipes/rec...eam14845.shtml

If you search google with the key words "homemade sour cream" you will
find quite a few recipes.

On Tue, 22 Nov 2005, Dan Abel wrote:

> In article .com>,
> "jenny" > wrote:
>
> > does it exist a way for cooking sour cream at home?? looking for.
>
> My father used to make it. He would buy some really heavy cream from
> the dairy store and leave it out overnight on the stove (the gas stove
> had a pilot light). It was really thick. I'm a little hazy on the
> details, as it's been forty years.
>
> --
> Dan Abel
>
> Petaluma, California, USA
>

My grandmother and my great-grandmother (different sides of the family)
both made "soured cream' (aka clotted cream, clabbered cream). They use
some of it as sour cream, but most of it was used to make butter. They,
both, set it in a warm place overnight (or longer) to allow the natural
"nasties" to work. Neither used a commercial cream. Both use separated
cream pulled from the cow.

Later in life, when my grandmother didn't have a cow, but she needed
buttermilk, she would add some vinegar to store-bought milk in order to
make it "clabber" into sour milk. You could probably do the same with
heavy cream.

If cream has been pasteurized (boiled to kill the nasties) you probably
couldn't just let it set out to clabber because the nasties that will set
to work would probably hurt you.

Elaine, too

On 22 Nov 2005 10:12:18 -0800, "jenny" >
wrote:

>does it exist a way for cooking sour cream at home?? looking for.

Why would you want to make something you can buy already made?

On Wed, 23 Nov 2005 01:53:20 -0600, wrote:

>On 22 Nov 2005 10:12:18 -0800, "jenny" >
>wrote:
>
>>does it exist a way for cooking sour cream at home?? looking for.
>
>Why would you want to make something you can buy already made?

A lot of people make things they could buy already made. For the
satisfaction of having created something themselves. And because
you'll oftentimes get much better quality when you make it yourself.

Sorry I can't help with making sour cream. I buy mine, but I wish you
success, Jenny, in making your own.

Carol
--
Wash away the gray to respond.

In article >,
wrote:

> On 22 Nov 2005 10:12:18 -0800, "jenny" >
> wrote:
>
> >does it exist a way for cooking sour cream at home?? looking for.
>
> Why would you want to make something you can buy already made?

Why would you cook a meal when you could go out and get McDonalds?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
sarah bennett > wrote:

> no. sour cream can only be created in a factory, like all other food
> products.

LOL! This reminds me of the fellow who was so impressed that my mom
could make waffles at home. He thought you could only get them at
restaurants. She asked him how he thought they made them.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:
> In article >,
> sarah bennett > wrote:
>
>
>>no. sour cream can only be created in a factory, like all other food
>>products.
>
>
> LOL! This reminds me of the fellow who was so impressed that my mom
> could make waffles at home. He thought you could only get them at
> restaurants. She asked him how he thought they made them.
>
> Regards,
> Ranee

hee!

btw, I love your sig!


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Wed, 23 Nov 2005 14:14:13 -0800, Ranee Mueller
> wrote:

>In article >,
> sarah bennett > wrote:
>
>> no. sour cream can only be created in a factory, like all other food
>> products.
>
> LOL! This reminds me of the fellow who was so impressed that my mom
>could make waffles at home. He thought you could only get them at
>restaurants. She asked him how he thought they made them.

<veering off-topic>

My ex-sister-in-law was amazed when my mom made gingersnaps. She had
no idea you could make them at home. Some people's kids! <G>

Carol
--
Wash away the gray to respond.

In article
>,
Elaine Parrish > wrote:


> > My father used to make it. He would buy some really heavy cream from
> > the dairy store and leave it out overnight on the stove (the gas stove
> > had a pilot light). It was really thick. I'm a little hazy on the
> > details, as it's been forty years.
> >
> > --
> > Dan Abel
> >
> > Petaluma, California, USA
> >
>
> My grandmother and my great-grandmother (different sides of the family)
> both made "soured cream' (aka clotted cream, clabbered cream). They use
> some of it as sour cream, but most of it was used to make butter.

I've never heard of sour cream used to make butter.

--
Dan Abel

Petaluma, California, USA

In article >,
wrote:

> On 22 Nov 2005 10:12:18 -0800, "jenny" >
> wrote:
>
> >does it exist a way for cooking sour cream at home?? looking for.
>
> Why would you want to make something you can buy already made?

Because the sour cream you usually get in stores in the US doesn't taste
anything like the kind that my father made.

--
Dan Abel

Petaluma, California, USA

In article >,
Ranee Mueller > wrote:


> LOL! This reminds me of the fellow who was so impressed that my mom
> could make waffles at home. He thought you could only get them at
> restaurants. She asked him how he thought they made them.


Some things can't be made at home. At least easily.

We made some children at home. It wasn't really hard, and we have three
of them. When my younger son was little, he announced that he had found
out about sex, and it was really disgusting. He couldn't believe that
we had actually done it three times!


:-)

--
Dan Abel

Petaluma, California, USA

On Wed, 23 Nov 2005, Dan Abel wrote:

> In article
> >,
> Elaine Parrish > wrote:
>
>
> > > My father used to make it. He would buy some really heavy cream from
> > > the dairy store and leave it out overnight on the stove (the gas stove
> > > had a pilot light). It was really thick. I'm a little hazy on the
> > > details, as it's been forty years.
> > >
> > > --
> > > Dan Abel
> > >
> > > Petaluma, California, USA
> > >
> >
> > My grandmother and my great-grandmother (different sides of the family)
> > both made "soured cream' (aka clotted cream, clabbered cream). They use
> > some of it as sour cream, but most of it was used to make butter.
>
> I've never heard of sour cream used to make butter.
>
> --
> Dan Abel
>
> Petaluma, California, USA
>

Well, it's not sour cream like you buy in the store. It was "soured" cream
or clabbered cream (as my people called it). The cream was left to clabber
or "sour" naturally. Today, it would be called "cultured", probably. The
finished butter was called "butter". The stuff we buy today in stores is
made out of "fresh" cream and is labeled (and was called back then) "Sweet
Cream Butter". Sweet Cream butter didn't have the "shelf" life of
clabbered cream butter and it doesn't have near the rich, full taste or
the golden yellow color.

Clabbered cream butter had a bite to it like sour cream (verses heavy
cream) or yogurt which are made from a cultured cream not sweet cream.
Back in those days, buttermilk was a by-product of clabbered cream butter
making and was a much different product than today's buttermilk.

Elaine, too

What if you make home made yogurt (I have a thing to make it) and instead of
using yogurt as the starter you use sour cream as the starter? That might
make sour cream. Just a thought.

Dennis.
-------------------------------------------------------------
"Dan Abel" > wrote in message
...
> In article >,
> wrote:
>
> > On 22 Nov 2005 10:12:18 -0800, "jenny" >
> > wrote:
> >
> > >does it exist a way for cooking sour cream at home?? looking for.
> >
> > Why would you want to make something you can buy already made?
>
> Because the sour cream you usually get in stores in the US doesn't taste
> anything like the kind that my father made.
>
> --
> Dan Abel
>
> Petaluma, California, USA

Elaine Parrish wrote:
>
> On Wed, 23 Nov 2005, Dan Abel wrote:
>
>
>>In article
>,
>> Elaine Parrish > wrote:
>>
>>
>>
>>>>My father used to make it. He would buy some really heavy cream from
>>>>the dairy store and leave it out overnight on the stove (the gas stove
>>>>had a pilot light). It was really thick. I'm a little hazy on the
>>>>details, as it's been forty years.
>>>>
>>>>--
>>>>Dan Abel

>>>>Petaluma, California, USA
>>>>
>>>
>>>My grandmother and my great-grandmother (different sides of the family)
>>>both made "soured cream' (aka clotted cream, clabbered cream). They use
>>>some of it as sour cream, but most of it was used to make butter.
>>
>>I've never heard of sour cream used to make butter.
>>
>>--
>>Dan Abel

>>Petaluma, California, USA
>>
>
>
> Well, it's not sour cream like you buy in the store. It was "soured" cream
> or clabbered cream (as my people called it). The cream was left to clabber
> or "sour" naturally. Today, it would be called "cultured", probably. The
> finished butter was called "butter". The stuff we buy today in stores is
> made out of "fresh" cream and is labeled (and was called back then) "Sweet
> Cream Butter". Sweet Cream butter didn't have the "shelf" life of
> clabbered cream butter and it doesn't have near the rich, full taste or
> the golden yellow color.
>
> Clabbered cream butter had a bite to it like sour cream (verses heavy
> cream) or yogurt which are made from a cultured cream not sweet cream.
> Back in those days, buttermilk was a by-product of clabbered cream butter
> making and was a much different product than today's buttermilk.
>
> Elaine, too
>


Clabbered cream butter was always made from cow's milk. You wouldn't
want to make it from goat's milk cuz it would taste nasty. (or so I've
been told.) Goat's milk could be used for sweet cream butter, but you
had to separate the cream with a mechanical cream separator first
because it wouldn't separate on it's own.

I dunno why I know this stuff...

Bob

On Thu, 24 Nov 2005, zxcvbob wrote:

> Elaine Parrish wrote:
> >
> > On Wed, 23 Nov 2005, Dan Abel wrote:
> >
> >
> >>In article
> >,
> >> Elaine Parrish > wrote:
> >>
> >>
> >>
> >>>>My father used to make it. He would buy some really heavy cream from
> >>>>the dairy store and leave it out overnight on the stove (the gas stove
> >>>>had a pilot light). It was really thick. I'm a little hazy on the
> >>>>details, as it's been forty years.
> >>>>
> >>>>--
> >>>>Dan Abel
>
> >>>>Petaluma, California, USA
> >>>>
> >>>
> >>>My grandmother and my great-grandmother (different sides of the family)
> >>>both made "soured cream' (aka clotted cream, clabbered cream). They use
> >>>some of it as sour cream, but most of it was used to make butter.
> >>
> >>I've never heard of sour cream used to make butter.
> >>
> >>--
> >>Dan Abel
>
> >>Petaluma, California, USA
> >>
> >
> >
> > Well, it's not sour cream like you buy in the store. It was "soured" cream
> > or clabbered cream (as my people called it). The cream was left to clabber
> > or "sour" naturally. Today, it would be called "cultured", probably. The
> > finished butter was called "butter". The stuff we buy today in stores is
> > made out of "fresh" cream and is labeled (and was called back then) "Sweet
> > Cream Butter". Sweet Cream butter didn't have the "shelf" life of
> > clabbered cream butter and it doesn't have near the rich, full taste or
> > the golden yellow color.
> >
> > Clabbered cream butter had a bite to it like sour cream (verses heavy
> > cream) or yogurt which are made from a cultured cream not sweet cream.
> > Back in those days, buttermilk was a by-product of clabbered cream butter
> > making and was a much different product than today's buttermilk.
> >
> > Elaine, too
> >
>
>
> Clabbered cream butter was always made from cow's milk. You wouldn't
> want to make it from goat's milk cuz it would taste nasty. (or so I've
> been told.) Goat's milk could be used for sweet cream butter, but you
> had to separate the cream with a mechanical cream separator first
> because it wouldn't separate on it's own.
>
> I dunno why I know this stuff...
>
> Bob
>

hehe, I know what you mean. I should know so much about something I could
actually make some money from.

Yeah, I should have said "cow" somewhere in there. I didn't know that
about goats. Thanks for the info. We never had goats. They weren't very
popular where I have
lived. It would seem that having goats would be, primarily, for the milk -
in farming country. Some of my relatives in the foothills in Arkansas kept
goats because they had wooded land and the goats would keep the underbrush
eaten down. So, the goats gave milk and kept the land clear. In the
lowlands, which was much more open because of the
farming, goats didn't seem to have "a job to do" other than milk
production. So, if one had milk cows, they didn't need goats, too. That
may be totally wrong, but my grandfather always said, "Even the animals
have to earn their keep". And, they did. Everything had a job or a
purpose.

Cows vs. goats may have been a regional or cultural thing, too. Goats are
better suited for some areas than cows are and vice versa.

I've noticed recently on the food network that the chefs use a lot of goat
cheese. It is always light-colored and looks very creamy. The only
experience I ever had was an imported product pronounced Yee Toast (or so
they told me). It was spelled something like Gytost (sorry, it's been 30
years ago now). It was deep gold and hard as a rock. If you hit someone in
the head with a pound of it, you could kill him on the spot. It was really
strong and kind of bitter. (boo, hiss) I thought of it when you described
clabbered milk goat cheese.

Elaine, too