sour cream substitute?

[m brown]

Butter milk substitute:

2 cups milk (full,non or low fat)
1 tablespoon white vinegar
let set for 10 min. it may curdle, that's what you want.
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Sour Cream substitutes:

yogurt, full fat, low fat and no fat is okay. I often use this when I don't want the fat because non fat sour cream has too much sugar and fillers in it.

or

pureed cottage cheese add a little vinegar to flavor.

or

3 parts cream cheese to 1 part buttermilk to consistancy in a pinch.

[This message has been edited by m brown (edited January 06, 2000).]

[mudbug]

for a friend:

"What can I use to substitute "sour cream"? I can only find regular cream (full-fat cream) and plain yoghurt here in this small towon in Malaysia. I have many recipes that I use very often that call for "sour cream". I find it's rather difficult for me to bake or cook without it. There is no buttermilk either...

I am open for all suggestion... Thanks."

I often use Greek style yogurt. Read the lable it must have active enzymes. Greek style yogurt is very thick-it's spreadable. And yogurt is healthier than sour cream. Good luck.

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Chefron

The bacteria in the yoghurt can be used as a starter to sour the cream. Warm the cream to 38deg. c and stir in 50 gms of yoghurt per 500ml of cream, cover with a clean towel and leave in a warm place for 24 hours ,refrigerate after this until required. The yoghurt should last for about 7 days at 2deg c. It is also very important to make sure all utensils are sanitized before starting the process.There are a number of bacteria that can produce yoghurt and sour cream , they all use the sugar in the milk(lactose) as a food source and produce lactic acid as a waste product, this process lowers the PH of the milk which creates an environment that food spoilage bacteria dont like, hence the extended shelf life. regards peter.