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I need to make sour cream from scratch, but buttermilk is rare in Greece (as is sour cream btw). Any suggestions?

I have a recipee that calls for buttermilk, and I have prepared it by making butter from whipping cream. The buttermilk tastes sweet though. Can I use this to make sour cream by combining it with whipping cream? Thanks in advance!

Z..4 years ago
Interesting.

I would be inclined to add a teaspoonful of lemon juice to some thick cream. Then thin this to your desired consistency with milk.

I suggest you decant a small amount of cream-put a little lemon juice in it-add a little milk. In other words;-experiment! If it clots-no problem; it will still be good in your cooking.

Buttermilk is creamy, but quite sour. Wonderful healthy stuff,-great for making English scones!
marynass (author)  Z..4 years ago
So sorry, I've been out of touch for so long. Thank you for your suggestion. I am on  a quest for the perfect brioche these days, but I will be getting back to the SOUR question. thank you
Z.. marynass4 years ago
It's kind of you to reply.

The delectable brioche! I prefer this to croissants. I'm persona non gracia (sp) at a local upmarket that is selling a slightly sweetened, white and crusty roll as brioche!!

I told them it wasn't, and described brioche (slightly sweet, buttery, yellow, soft in texture-between bread and croissant),- the owner finishing the description!! So she already knew! BUT;- they are still charging for brioche,-and folk are paying for it? Go figure.



Z.. Z..4 years ago
'....a local upmarket café....'
Actually, you wouldn't want to add lemon juice. Adding acids to milk products tend to curdle them (adding lemon juice to boiling milk separates curds to make chenna, or Indian cheese). Although chenna is super yummy, it won't make sour cream.
Yes I know it will curdle, but I am referring to flavour rather than texture, and if used as an ingredient, the flavour will come out, and the curdling will be irrelevant.

My grandmother (from Pakistan), used to make her own paneer. It was excellent, and easy to do. I know it well. Paneer is made with milk, as opposed to my suggesting the use of cream for the 'buttermilk '.
Re-design4 years ago
Google "make sour cream". I did and many sites came up. The first two that I looked at had great instructions on making sour cream. One thing that I noticed is that you can't use pasturized milk. It kills the bacteria that cause it to sour instead of spoil. I don't like milk products so all this sounds GROOOOOOSSS to me, but my wife would love it. Good luck.
marynass (author)  Re-design4 years ago
So sorry, I've been out of touch for so long. Thank you for your suggestion. I am on  a quest for the perfect brioche these days, but I will be getting back to the SOUR question. thank you
Ummm.  Brioche sounds good right now.
orksecurity4 years ago
Plain yoghurt can often (but not always) be substituted from buttermilk and sour cream.
marynass (author)  orksecurity4 years ago
So sorry, I've been out of touch for so long. Thank you for your suggestion. I am on  a quest for the perfect brioche these days, but I will be getting back to the SOUR question. thank you
I second the yogurt comment.  There are ways to make sour cream as you can find by poking around the internet:

http://www.motherearthnews.com/Relish/How-To-Make-Sour-Cream-And-Cream-Cheese-Recipes.aspx

http://homecooking.about.com/od/dairyrecipe1/r/bldairy12.htm

I used to live in Albania (your Northern neighbors) and found myself craving for sour cream for my homemade burritos.  I used what they called "kitchen cream", which came in a paper box like a juice box, by the FastMilk in the 1 liter "juice box".  It's not refrigerated, so you might not recognize it! 

If you need it for a recipe ingredient, try the plain yogurt, especially if you can get sheep's yogurt (though it is too late in the year for that but you might get lucky).  While it's not sour, it will lend a nice tangy sourness to whatever you use it in, and I would mix it with milk to approximate buttermilk for my homemade biscuits. 

Sweet to be in Greece, I'm jealous.  I miss living in that region.  I'm in Japan now, which is nice, but I miss the Med big time.

Michael
poodle puff4 years ago
On second thought why don't you just use the Greek yogurt, the plain one they sell in Greece. That would work nicely. In the USA they call your yogurt "Greek Yogurt" because its thicker than American yogurt. I am familiar with both and your yogurt will work for sour cream My grandparents are form Art and Yannina. I have family in Corfu. so i know your food well
poodle puff4 years ago
I remember reading that you add a teaspoon of vinegar to regular milk and that can substitute for butter milk in recipes.
marynass (author) 4 years ago
Thank you all for your great suggestions. I will experiment and post results.
TheSodaJerk4 years ago
Im sure buttermilk powder can be bought online

http://www.amazon.com/Saco-Cultured-Buttermilk-16-Ounce-Canister/dp/B001E5E2BS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1253150980&sr=8-1

this is added to milk to create buttermilk used in many recipes. It is shelf stable for a long time, enjoy
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