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In this episode of In the Kitchen with Matt, I will show you how to make sour cream. This recipe for homemade sour cream is really easy to make, if I can make it, you can make it! It will taste a bit different than the kind you buy at the store and it won't be quite as thick, but it is still pretty amazing! Especially if you don't have access to it. Let's get started!
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Ingredients:
1 cup of heavy whipping cream
1/4 cup of milk (whole milk preferably)
2 tsp. of white vinegar (or 2 tsp. of lemon juice)
Tools:
Jar (mason jar works great)
Thin towel or paper towel
rubber band or twine
spoon
Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host, Matt Taylor. Today I am going to show you how to make homemade sour cream. Now here in the States sour cream is pretty cheap and readily available. I had a request from someone to make a video on sour cream because they do not have it available in their country, and you can definitely make it pretty easy at home, let’s get started. First you want to start with a nice clean jar. I have a nice jar here. Now we are going to take one cup of heavy whipping cream, let’s pour it in there. All right and we are going to use one fourth cup of whole milk, unpasteurized is best if you can get it, if not just the normal whole milk. All now we are going to add ¾ tsp. of white distilled vinegar, and what the vinegar is going to do is it is going to react with the milk and cream and it is going to ferment it, and it is going to thicken it up, and sour it, pretty cool, put it in there. And now I am going to put the lid on, and we will just give it a good shake, so it gets all mixed around, you don’t want to shake it too much, because you don’t want it to turn into butter or anything. And then, what I want to do, is I want to take a nice clean cloth, and put it over it, and then we want to attach the top of this with a rubber band, or you could use some twine, or rope, or like a string or something, just to keep the top in place. Now we just let this sit at room temperature, for 24 hours. Once it has thickened up, we are going to go ahead and take the top off here, all right, great. Smells nice and good, what you will see here is it got nice and thick on top, and then down below, it will be a bit watery so it separated, so all we have to do is take a big spoon here, we will come in here, oh nice and thick, and we will stir it all together, and then what I am going to do, is I am going to just go ahead and transfer it over, look at that. There you go awesome thick homemade sour cream. Now this won’t be as thick as you would buy traditionally at a store like in the States, because they add some artificial thickeners, and things like that to it, but this is just a pure sour cream, amazing. All right and that is how you make homemade sour cream, really easy to do, you can also add lemon juice as well, if you don’t have vinegar, like two tsp. two and a half tsp. of lemon juice, or a combination of the two, half and half, then what you do is you take this and store it in the refrigerator, for up to a week, and you just use this for whatever recipe that calls for sour cream, use this. One thing we use to do as kids, is we would take strawberries, whole strawberries, and dip them in the sour cream and then dip that in the brown sugar; it made a really good treat. Yeah, so there you go, I am Matt Taylor this has been another episode of In the Kitchen with Matt, thank you for joining me, as always if you have any questions or comments, put them down below and I will get back to you as soon as I can, thumbs up, down in the corner push it, don’t forget to subscribe to my channel and check out my other videos, take care.
26 июл 2017
