Sour Cream

[EMC45]

Mix it in, then scoop it into a small ziploc bag and nip one corner off the bag and make a dispenser.... Makes a nice clean line of sour cream for the application.

 

[DerekB711]

Store bought mix it in.
Other wise make fresh sour cream it will change your life. less than 5 mins to make just 2 day wait time

2 cups heavy cream (Pasteurized not ultra pasteurized)
3 Tablespoons cultured buttermilk

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature 70 to 75 degrees F for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

 

[czub]

It's whey, not water so mix it or use it, depending on what the sour cream is for. Fun fact, whey, which you also get as byproduct of making cheese and other fermented milk products, can be stored in the fridge for many months and used in most recipes as milk substitute.

 

[gh1950]

It's whey, not water so mix it or use it, depending on what the sour cream is for. Fun fact, whey, which you also get as byproduct of making cheese and other fermented milk products, can be stored in the fridge for many months and used in most recipes as milk substitute.

Little miss Muffet she sat on her tuffet, eating her curds and whey

Which is cottage cheese.

You can take plain yogurt, which is the same thing, set it out in a coffee filter in a strainer, and let the whey run off - what's left is 'farmer's cheese" and makes good base for a dip. Probably do the same with sour cream.

As czub notes, reserve the whey and use for buttermilk in biscuits and cornbread or anything else that needs buttermilk.

 

[czub]

You can take plain yogurt, which is the same thing, set it out in a coffee filter in a strainer, and let the whey run off - what's left is 'farmer's cheese" and makes good base for a dip. Probably do the same with sour cream.

Technically by straining yogurt you make, drumroll, strained yogurt, aka Greek yogurt. Most common yogurts are made by heating up milk first to denature proteins before live cultures are added. The denaturing process makes it less likely to curdle.

To make cottage cheese you start with milk and add curdling agents like vinegar, lemon juice or rennet and then heat. Farmer cheese is strained cottage cheese.