Sour cream: the recipe for making it at home

The Fresh creamoh sour creamis a typical recipe of French cuisine, known in America and in the countries of Anglo-Saxon origin also under the name of Fresh cream. It’s a seasoning creamy, rich in fat, and with slightly acidic notes, produced from unpasteurized fresh cream, which is inoculated with bacterial cultures Lactobacillus which, by proliferating, will give the preparation its characteristic flavor.

We prepared it in a homemade version with 3 simple ingredients: panna pasteurized (according to the precepts of the law), yogurt entirerich in lactic ferments, e lemon juice. Once mixed in a bowl, simply transfer everything to the refrigerator and wait for a resting time of at least two hours: in this way, the citric acid present in the lemon will cause the cream to curdle and the final result will be thick. creamy and compact, very similar in taste and consistency to the industrial one.

Once ready, you can use sour cream to enrich a serving of jacket potatoes, to flavor a salmon steak or other fish fillet of your choice, or to enhance hearty soups. But also as an ingredient in many delicacies cakessuch as chocolate cakes, irresistible pastries or the famous New York cheesecake.

Find out how to prepare sour cream by following the step-by-step procedure and tips. If you liked this recipe, also try the ranch dressing.

How to make sour cream

Place a bowl on a kitchen scale and weigh 150ml of cream 1.

Also weigh the yogurt 2.

Cut the lemon in half 3.

Strain the juice of 1/2 lemon 4.

Transfer the weighed cream to a bowl 5.

Add the yogurt 6.

Mix thoroughly 7.

Pour the strained lemon juice 8.

Stir again with a spoon 9.

Cover with a sheet of cling film ten and let it sit in the refrigerator for a few hours.

After the standing time, the sour cream is ready to use as desired 11.

storage room

Sour cream will keep in the refrigerator, in an airtight container, for Three days massive.