Maybe one day I'll write up a post of the many combinations of sour cream, heavy cream, buttermilk, whole milk, and the ingredients that thickens the sauce and/or cheese. But that day is not today. Here is how to make sour cream from scratch if you happen to have run out of it or just wanted to make a party chip dip. This will be thinner than store-bought sour cream because it lacks thickeners such as carrageenan, a seaweed extract.
No lemons? Substitute lemon with an equal amount of white vinegar.
Ingredients
1 c (8 oz) heavy cream
2 tsp fresh lemon juice
1/4 c (2 oz) whole milk
Directions
Like the crème fraîche, you'll want to use a clean pint size mason jar.
To the jar, add the heavy cream and lemon juice. Give it a stir to mix together. Add milk. Cover with a lid and shake a bit. Remove the lid and cover with cheesecloth, secured with a rubber band around the rim. Let sit on the counter for up to 24 hours, or overnight.
The mixture should have thickened.
Why this process requires the cream to 'breathe' while the crème fraîche does not. I have no idea. Maybe you don't want extra 'flavors' in the crème fraîche.
Remove the cheesecloth and give the mix a stir. Cover with a lid and refrigerate for up to 2 weeks.
Showing posts with label heavy cream. Show all posts
Showing posts with label heavy cream. Show all posts
Homemade Crème Fraîche
I'm not sure why people buy $4+ tubs of this at the grocery store. It is heavier than heavy cream and thinner than sour cream. It'll whisk up like heavy cream but will have a much different taste and texture. This is different than making sour cream from scratch.
1.5 c heavy cream
0.5 c low fat buttermilk
Pour ingredients into a clean pint or quart mason jar. Cover and shake the jar a few times. Let sit on kitchen counter for 8 hours; then refrigerate for up to 24 hours.
To use with fresh berries:
Whisk desired amount until it has thickened to stiff peaks. Add 1 tsp granulated sugar and 1/2 tsp vanilla extract. Spoon this over fresh blueberries, raspberries, or strawberries.
1.5 c heavy cream
0.5 c low fat buttermilk
Pour ingredients into a clean pint or quart mason jar. Cover and shake the jar a few times. Let sit on kitchen counter for 8 hours; then refrigerate for up to 24 hours.
To use with fresh berries:
Whisk desired amount until it has thickened to stiff peaks. Add 1 tsp granulated sugar and 1/2 tsp vanilla extract. Spoon this over fresh blueberries, raspberries, or strawberries.
Lightly Sweetened Whipped Heavy Cream
One of my favorite ways to eat strawberries is to heap whipped cream on top of them. A mere 8 oz of heavy cream makes about 2 cups of whipped cream. It's easy to make even if you don't have an electric mixer with a balloon whisk. It's the perfect accompaniment in colder weather when you don't want to scarf down strawberries with ice cream.
Ingredients
8 oz heavy cream
2 tbsp powdered sugar
Directions
In a sealable, sturdy container large enough to hold two cups of volume, add heavy cream and powdered sugar. I use a pint mason jar.
Whisk with a balloon whisk until stiff peaks form. By hand, this takes about 5-10 minutes. With a stick blender or electric mixer and balloon whisk attachment, this takes about 2-3 minutes.
Don't overbeat the cream unless you are trying to make butter.
Btw, you can also add this to fresh brewed coffee or hot cocoa to create sweetened foam on top of your drink.
Ingredients
8 oz heavy cream
2 tbsp powdered sugar
Directions
In a sealable, sturdy container large enough to hold two cups of volume, add heavy cream and powdered sugar. I use a pint mason jar.
Whisk with a balloon whisk until stiff peaks form. By hand, this takes about 5-10 minutes. With a stick blender or electric mixer and balloon whisk attachment, this takes about 2-3 minutes.
Don't overbeat the cream unless you are trying to make butter.
Btw, you can also add this to fresh brewed coffee or hot cocoa to create sweetened foam on top of your drink.
Sweetened Cream Scones
Once you have a decent base recipe, making additions to it is easy enough. This particular recipe calls for a lot of sugar. While it isn't as ludicrously sweet as the scones you can get at a Starbucks, it has a noticeable amount of sugar that is more than what you'd get out of a standard cream-based scone at an English tea shop. It can easily be turned into a savory scone (aka a biscuit) with the omission of the sugar. It's the combination of cold butter and cold heavy cream that make these scones light and crumbly. Moisture is a big deal in a scone like this. Depending on your climate (here it is very humid during the winter), you may not need an entire cup of cream.
Basic Cream Scone Ingredients
2 c. unbleached all-purpose flour
1/2 c. organic granulated sugar
2 tsp baking powder
1/4 tsp sea salt
6 tbsp cold unsalted butter, diced
up to 1 c. organic heavy cream
This batch's additions:
2 tbsp fresh rosemary leaves, chopped
strawberry jam
Directions
Preheat oven to 375 degrees F.
1. In a food prep, pulse together flour, sugar, baking powder, salt, butter and any additional fresh herbs until the mixture resembles coarse crumbs.
2. With the food prep running, slowly add heavy cream until the dough comes together.
3. On a lightly floured surface, turn dough out and knead into a ball. Lightly dust a rolling pin with flour then roll out the dough to 1/2" thickness. Using a biscuit or cookie cutter, cut the dough into shapes and place them at least an inch apart on a parchment paper-lined baking sheet.
4. If using a fruit jam, make an indent in the center of the scone and put up to a half teaspoon of jam in the middle. I used a wine cork for this step; but you could easily use a thumb or index finger too.
5. Bake scones for 18 minutes. Let cool before storing. If you're using jam in this recipe, you should store the scones in a sealable container in single layers separated by wax paper. That way the jam doesn't bleed onto other scones.
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| Sweet Cream Scones with Rosemary and Strawberry Jam |
2 c. unbleached all-purpose flour
1/2 c. organic granulated sugar
2 tsp baking powder
1/4 tsp sea salt
6 tbsp cold unsalted butter, diced
up to 1 c. organic heavy cream
This batch's additions:
2 tbsp fresh rosemary leaves, chopped
strawberry jam
Directions
Preheat oven to 375 degrees F.
1. In a food prep, pulse together flour, sugar, baking powder, salt, butter and any additional fresh herbs until the mixture resembles coarse crumbs.
2. With the food prep running, slowly add heavy cream until the dough comes together.
3. On a lightly floured surface, turn dough out and knead into a ball. Lightly dust a rolling pin with flour then roll out the dough to 1/2" thickness. Using a biscuit or cookie cutter, cut the dough into shapes and place them at least an inch apart on a parchment paper-lined baking sheet.
4. If using a fruit jam, make an indent in the center of the scone and put up to a half teaspoon of jam in the middle. I used a wine cork for this step; but you could easily use a thumb or index finger too.
5. Bake scones for 18 minutes. Let cool before storing. If you're using jam in this recipe, you should store the scones in a sealable container in single layers separated by wax paper. That way the jam doesn't bleed onto other scones.
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