How to thicken a sour cream recipe?
Sour cream is not sold in stores where I live. I found a sour cream recipe. This asked me to put some cream in a bowl, add white vinegar, then let it sit in the refrigerator for one hour. I used some cream called “UHT thickened cream” and added some drops of white rice vinegar.
The taste is okay, but it is liquid like milk and not thick like the sour cream sold in stores in the United States. How can I thicken this sour cream?
Best Answer
You need more vinegar for it to thicken. I make salad dressing with cream as the oil and when I stir in the vinegar, it becomes quite thick. Unfortunately, it will probably have a strong vinegar taste in your recipe (which turns out to be okay in a salad dressing).
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Quick Answer about "How to thicken a sour cream recipe?"
Before adding to any hot liquid, bring sour cream to room temperature. Add 1 tablespoon of flour to 1/2 cup of sour cream used as a thickener to discourage curdling.What to do if sour cream is to watery?
Simply dipping a chip or spoon into the cream breaks those cell walls, which allows the whey leak out. The solution? Just stir it back into your sour cream and you're good to go \u2014 but first, check to make sure your sour cream hasn't started to go bad.Does lemon juice thicken sour cream?
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). Stored in the refrigerator, this will keep for up to two weeks.Why is my sour cream not thick?
Why is my raw sour cream/cr\xe8me fra\xeeche runny? A. Heating denatures the proteins, which allows the cream to coagulate and thicken more. Raw cream has not been heated; therefore, the proteins remain intact and will not coagulate the same way and cannot create a thick consistency.Can you strain sour cream to make it thicker?
Strain and Store Depending on the thickness you prefer, you can strain the sour cream for different lengths of time. 2-3 minutes for a traditional cr\xe9me fra\xeeche texture. If you prefer a thicker sour cream, strain for up to an hour. If you strain the sour cream too much, and it is too thick this can be fixed.The Best Homemade Sour Cream | Super Thick and Rich Sour Cream at Home | Cinematic Cooking Log
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Answer 2
Not sure about the health factors of this but I used to use evaporated milk (the canned stuff you can mix with water 50/50). 1 cup of evaporated milk, 1 tablespoon vinegar and let it sit until it thickens, allways start with both at room temp and keep them there, it kind of clots up on its own, refrigerating may be what kept your method thin.
Answer 3
The vinegar works on the protein in the cream to make it thick. It may be that the UHT Thickened Cream is lower in protein and fat and already thickened with chemicals (Xanthan gum, guar gum, glycol, etc).
If you can't find real cream with 30% or more fat, you may have to add gelling agents such as xanthan gum to get it thicker. It wouldn't be my favourite thing to do. Otherwise, see if you can find cream creatively elsewhere.
Answer 4
I think using heavy whipping cream (1 cup) to 1/4 cup buttermilk works best, Personally, I have never used vinegar. Mix in a jar and let it sit 24 hours on the counter. It is not as thick as store bought.
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