Make Sour Cream yourself
Time
Total preparation time: 3 min.
Sour cream? homemade tastes better!
Sour cream? the classic to oven or baked potatoes. The German translation of the term with sour cream, however, only partially meets this dip or topping. Sour cream is the basic ingredient of sour cream in most recipes, but there are countless varieties that sometimes work without this ingredient. But first the basics. In many cooking and recipe forums, the contributions to proper pronunciation of the term sour cream are as numerous as the questions or suggestions as to the correct recipe. In both American and British English, Sour Cream is pronounced as: ssauer kriem. So with a sharp "S" in the beginning. Comparable to the sour in whiskey sour. And what makes Sour Cream different from traditional sour cream? A little excursion into the world of cream.
Various cream products in the overview
The following products are all made from cream and differ only in the use of sweet or sour milk (by adding lactic acid bacteria) and their fat content.
- Sour cream, sour cream: As the name implies, this is sour cream. The acidification process is triggered by the addition of lactic acid bacteria (Lactococcus species). The lactic acid produced by the bacteria causes the cream to thicken to the point of puncture. Sour cream has a fat content of about 10%, sour cream about 20 to 29%.
- Smetana: The Russian variant with a fat content of 30 to 42% and creamy consistency. Mainly known for their use at Borschtsch.
- Creme fraiche Cheese: She comes from France and has a fat content of at least 30%. Therefore, it does not flock as easily as sour cream when cooking.
- Crème légère: These are fat-reduced crème fraîche with a fat content of about 20%.
- Cream double: Made from sweet milk and has a fat content of about 40%. It is particularly suitable for desserts and fruit salad.
- mascarpone: An Italian cream product with about 70% fat content. Mascarpone is one of the fresh cheeses in Germany and is used to make tiramisu and other desserts.
- Sour Cream: It comes from the USA and has a fat content of 12 to 16%. Sour Cream is traditionally served as a side dish to foil or baked potatoes.
And now for practice?
Most of the finished products sold as sour cream have a high content of mayonnaise and thus put themselves like cotton wool on the hips. If you want to make Cream Sour in the slimmed-down version for the next barbeque or boiled potatoes, try this recipe:
Ingredients for 4 to 6 servings
- 200 g of creme fraiche or sour cream
- 500 g quark or skimmed quark
- 1 packet of TK herbs (8-herb mixture)
- 1 finely diced onion
- 2 garlic cloves, pressed or chopped
- 3 tablespoons vinegar
- 1 tablespoon of sugar
- 1 tsp salt
- ½ tsp pepper
preparation
Just mix all the ingredients well and voila? Finished! Of course, if you, a family member or guest suffers from lactose intolerance, you can also use lactose-free sour cream and cottage cheese (available from Minus-L). Since lactose-free products have a slightly sweeter taste, you should then omit the sugar.
Have fun cooking and enjoy your meal"!
