Sour cream is a dairy product rich in fats (can be made
in lighter variety, the way I made it) obtained by fermenting a regular cream.
It is used primarily in the cuisines of Europe and North America, often as a
condiment. It is used as the base for some creamy salad dressings, can be eaten
as a dessert, with fruits or berries and sugar topping.
Ingredients
1 cup Cream
1 tsp curds
Method
Churn the cream slightly so no lumps remain.
Add curds & keep it covered for 24 hrs. (Do not refrigerate).
Churn it with spoon & it will look like whipped cream.
You can refrigerate after 24 hrs. & use this cream within a week.
Tips
* If you are making homemade sour cream for any of your dish, remember it needs time to set so remember to make it beforehand.
* I used low fat malai (cream) that forms a layer on hot milk, you can use Amul cream too.
* Add chopped parsley, salt & chilli flakes. Serve chilled with nachos, tacos, quesadillas or Mexican rice.
Ingredients
1 cup Cream
1 tsp curds
Method
Churn the cream slightly so no lumps remain.
Add curds & keep it covered for 24 hrs. (Do not refrigerate).
Churn it with spoon & it will look like whipped cream.
You can refrigerate after 24 hrs. & use this cream within a week.
Tips
* If you are making homemade sour cream for any of your dish, remember it needs time to set so remember to make it beforehand.
* I used low fat malai (cream) that forms a layer on hot milk, you can use Amul cream too.
* Add chopped parsley, salt & chilli flakes. Serve chilled with nachos, tacos, quesadillas or Mexican rice.
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