The cardboard will break down in the pile, leaving behind a thin film of plastic that can be picked out and thrown away. The waxed cardboard containers can be added to a compost pile if they don’t have a plastic spout. (These are no longer recyclable in my area.) But it allows us to avoid accumulating a stack of #5 plastic containers that come with buying regular sour cream. Waste reductionīuying heavy cream in a cardboard container does still generate some waste. In the end, it’s going to depend on individual taste buds to decide which you prefer.Īnd as far as waste goes, this recipe is a game changer. It, too, only requires two ingredients, but you may not always have one of them on hand. In a side-by-side comparison of this recipe and the creme fraiche, the creme fraiche wins for being an almost exact replica of our favorite store bought sour cream. I recommend that you try my creme fraiche recipe, too. This will work perfectly in our homemade buttermilk ranch dressing, favorite dips, dolloped on soup, or served with our favorite refried beans. The recipe results in a finished product that’s similar to sour cream and almost a bit yogurt-like. That’s an easy fix though - just stir in a teaspoonful of lemon juice if you prefer a tangier version. This homemade sour cream is creamier, has a richer flavor, and isn’t quite as tangy.
When we’ve been using our favorite brand for years upon years, any change in flavor can seem “not right.” Which translates to “not what we’re used to.” (Anyone remember mom trying to make the switch from name-brand cereal to a generic version to save money?) The fact that this recipe uses ingredients commonly found in many kitchens makes it a great substitute and a good way to replace sour cream in a pinch. Stored in the refrigerator, this will keep for up to two weeks. You’ll simply stir the lemon juice into the heavy cream, cover loosely, and set out at room temperature until thickened (overnight or up to 24 hours). I used apple cider vinegar you can also use your favorite distilled vinegar.
There’s a negligible difference in taste. If you do not have lemon juice on hand, you can substitute vinegar. Lemon juice - Use bottled lemon juice or juice from a fresh lemon. A one-pint container will make about two cups. (Don’t use fluffy whipped cream.) It’s best if you can avoid the ultra-pasteurized heavy cream, but if that’s all that’s available to you, it will work. We’ll choose the heavy cream that comes in a waxed cardboard carton. Most of us, though, don’t have that option readily available. If you’ve got access to fresh cream, use that. Heavy cream - The main ingredient for homemade sour cream is heavy whipping cream with a fat content of more than 30%. So I was happy to discover that you can make a darned good sour cream substitute at home with just two ingredients. I’d really rather work with what’s readily available to me. This means keeping a starter culture on hand, though, and that’s kind of a specialty item. Traditional sour cream is fermented at room temperature with a starter culture.
#SOUR CREAM FREE#
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