Print Page - Sour cream questions.....

Title: Sour cream questions.....
Post by: padams on June 13, 2011, 01:24:34 AM

I couldn't find the answers I needed, so....

Do you drain sour cream of it's whey?

And, any suggestions for cultures (I don't have buttermilk) and why (flavor, etc)

I sure appreciate any input!

Title: Re: Sour cream questions.....
Post by: tnsven on June 17, 2011, 07:48:24 PM

I don't drain the whey from my soured cream but I suppose you could.

I get the thickest sour cream when starting with very heavy cream from the top of the jar (see my reply on your butter post). I use one of the soft cheese meso cultures. Let's see, MM100 is what I've got in the freezer. It just has a lovely flavor.....the l. cremoris, I think??

Kristin

Title: Re: Sour cream questions.....
Post by: dthelmers on June 17, 2011, 08:48:28 PM

I use MM100 or Flora Danica. The diacetylactis gives a nice buttery flavor.
Dave in CT

Title: Re: Sour cream questions.....
Post by: padams on June 21, 2011, 04:39:19 PM

Thanks so much!

I ended up using Aroma B (from danisco) and i am VERY VERY pleased with the results! I set it on top of my waterheater in the laundry room, and by morning, it was super thick and yummy! It's been a week now, and I haven't seen ANY whey leaking at all. The body is great. I can't wait to make some more!

I'm glad I found a use for the Aroma B, because i haven't liked it any other time I've used it.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: padams on June 13, 2011, 01:24:34 AM