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MOO Sour Cream
Put it together in under five minutes, then let it sit overnight.
That's it! Really easy, anyone can MOO it, sour cream that looks and tastes like the bought stuff.
It's great on baked potatoes. It works well in dip recipes that use a sour cream base. I've used it in place of commercial sour cream in Sour Cream Coffee Cake. https://www.cheapskatesclub.net/cakes--muffins.html
You'll need cream and naturally fermented, probiotic yoghurt. It must have live cultures, so check the label and make sure the ingredients are simply milk and the starter - no fillers, thickeners, flavours, colours etc.
Then, to every 600ml cream add 2 heaped tablespoons of the yoghurt in a clean, GLASS jar. Put the lid on the jar and give it a really, really good shake.
Then wrap the jar in a bath towel. Make a parcel of it, and place in a preheated, warm oven (heat to 100 degrees Celsius). Turn the heat off when you put the jar in the oven). Close the door, turn the light on and let it ferment overnight.
It will be thin when you take it out of the oven next morning - don’t panic. Put it in the fridge to chill and firm up to a nice thick sour cream consistency.
And there you have it, a simple MOO sour cream.
MOO Sour Cream
Ingredients
600ml cream
2 tbsp probiotic plain yoghurt
Method:
Preheat oven to 100 degrees Celsius. Combine the cream and yoghurt in a clean, glass jar with a lid. Shake well (or use a stick blender) to combine. Wrap in a bath towel. Turn the oven off! Place in pre-heated oven, with the light on, overnight. Next morning remove from oven and chill until thickened.
That's it! Really easy, anyone can MOO it, sour cream that looks and tastes like the bought stuff.
It's great on baked potatoes. It works well in dip recipes that use a sour cream base. I've used it in place of commercial sour cream in Sour Cream Coffee Cake. https://www.cheapskatesclub.net/cakes--muffins.html
You'll need cream and naturally fermented, probiotic yoghurt. It must have live cultures, so check the label and make sure the ingredients are simply milk and the starter - no fillers, thickeners, flavours, colours etc.
Then, to every 600ml cream add 2 heaped tablespoons of the yoghurt in a clean, GLASS jar. Put the lid on the jar and give it a really, really good shake.
Then wrap the jar in a bath towel. Make a parcel of it, and place in a preheated, warm oven (heat to 100 degrees Celsius). Turn the heat off when you put the jar in the oven). Close the door, turn the light on and let it ferment overnight.
It will be thin when you take it out of the oven next morning - don’t panic. Put it in the fridge to chill and firm up to a nice thick sour cream consistency.
And there you have it, a simple MOO sour cream.
MOO Sour Cream
Ingredients
600ml cream
2 tbsp probiotic plain yoghurt
Method:
Preheat oven to 100 degrees Celsius. Combine the cream and yoghurt in a clean, glass jar with a lid. Shake well (or use a stick blender) to combine. Wrap in a bath towel. Turn the oven off! Place in pre-heated oven, with the light on, overnight. Next morning remove from oven and chill until thickened.
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