Sour cream, a versatile and beloved condiment in many cuisines, particularly in the American and Eastern European ones.
For those unfamiliar, sour cream is a slightly fermented sauce made from cream, milk, and lemon, characterized by its fresh and slightly sour taste. It has a creamy and smooth texture and a milky white color.
Sour cream is often mistakenly confused with crème fraiche; both are fermented dairy products, but there are some important differences between the two. Crème fraiche has a higher fat content compared to sour cream (at least 30% against 20%) and has a richer, less acidic flavor. Moreover, crème fraiche is a pasteurized product made solely from cream. In fact, if you go to France and order crème fraiche, you will not be served the classic sour cream, but more commonly cooking cream.
Sour cream is incredibly versatile and can be used in many different ways. It is delicious on its own as a topping for baked potatoes or nachos, or it can also be used in baking, to add moisture and a touch of acidity to cakes like cheesecakes and muffins.
There is another way to prepare sour cream using yogurt. Yogurt, in fact, has a naturally slightly sour flavor reminiscent of sour cream. To prepare sour cream with yogurt, simply click here, this version is lighter compared to classic sour cream.
Some recipes where I used sour cream with Thermomix:
- Spiced apple cake
- Chocolate cheesecake
- Guinness cake
- Berry swirl cheesecake
Have you ever tried to prepare sour cream or sour cream with Thermomix? What do you usually use it for?
I leave you with the recipe for the thermomix sour cream.
See you for the next recipe!
Nea!
Thermomix Sour cream
Ingredients
- 250 ml fresh cream *
- 60 ml milk *
- 2 tbsp lemon juice
Instructions
Put the cream, milk and lemon juice in the bowl, emulsify: 1 min. speed 4.
Pour the resulting mixture into a jar, cover it with gauze and leave at room temperature for 24 hours.
After a while you will notice that the cream has curdled, mix again with a spoon and the sour cream thermomix can be served… Buon appetito!
Recipe Notes
*For those who are intolerant to dairy products, it is possible to replace milk and cream with lactose-free ones.
It is kept closed in an airtight container and placed in the fridge for a few days.
