tag:blogger.com,1999:blog-365347166192211129.post6510817293541141490..comments2024-03-29T02:31:45.858-07:00Comments on US Expat Living in Chile: Sour cream and molasses Found!Laurahttp://www.blogger.com/profile/06451317888780816575noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-365347166192211129.post-55786911532435641202009-03-31T08:03:00.000-07:002009-03-31T08:03:00.000-07:00Actually, i haven't found buttermilk here. But a c...Actually, i haven't found buttermilk here. But a couple teaspoons of lemon juice in a cup of milk(mix and let it sit a minute) does work nicely.Laurahttps://www.blogger.com/profile/06451317888780816575noreply@blogger.comtag:blogger.com,1999:blog-365347166192211129.post-38866331590682198842009-03-30T10:47:00.000-07:002009-03-30T10:47:00.000-07:00Making sour cream. [see site: http://www.discussco...Making sour cream. [see site: http://www.discusscooking.com/forums/f22/making-sour-cream-24600.html] It assumes though that you can get buttermilk.<BR/>Just wanted to share with you all that it's actually a pathetically easy thing to make, should you need it for whatever reason and your local supermarket doesn't have it (the case for me and probably other ex-pats, depending on where you're living).<BR/>After 20 years of missing it and substituting strained Greek yogurt (a lovely thing, mind you) I realized I could make it, at least theoretically, so I tried.<BR/>Got ahold of some cultured buttermilk and some heavy cream. Put about a spoon of buttermilk in the cream and left it on the counter (covered ...) for about 48 hours. Scrumptious.<BR/>Just found out that to improve it even more, consistency-wise, I could have taken that mixture and strained it (cheesecloth/over bowl) until the whey stops dripping.anne of seattlenoreply@blogger.com