Can I make soured cream?

pollys

Morning Everyone, I'm trying not to shop in a supermarket this month but need some soured cream which I am unable to source. I think I once read that it can be made by adding lemon juice to single cream, does anyone know if this is right? and if so what is the quantity of lemon juice to cream, I usually buy a small tub of soured cream.

Thanks

FunkyFairy

I make soured cream this way.

I just add lemon juice until it is the right thickness.

bugs

I've not made soured cream before; in cakes, I have found that it can usually be substituted successfully with plain yoghurt, although I've not tried it in a recipe where the sour cream is a major ingredient like say cheese cake or something. Works well in a couple of plain and chocolate cake recipes I have made.

I recently came across this page which tells you how to culture sour cream using some bought stuff as a starter; if you use it often it might be worth a bit more research to see if you can keep a batch on the go like yoghurt:

http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM

cheeks

Im in the middle of making a Carameized onion quiche. The recipe calls for sour cream, but ive just realized i don't have any! I can vaguely recall someone saying it can be made using cream and lemon juice. Is this correct and if so what ratios? Many thanks in advance x

Penelope_Penguin

True soured cream requires a culture to be added to create the sourness, but you can recreate the effect with a Tbsp lemon juice to a 142ml carton of cream.

Penny. x

cheeks

Thanks so much Penny. You always seem to be coming to the rescue!

NickiM

I used creme fraiche the other day when making a cake and it wanted soured cream and the shop didn't have any.