Categorized | Food Fascinations

A Cooking Short Cut

Here’s some a brand new idea for Crista who is a devoted wife and mother to a batch of 7 energetic children. I was thinking of her today especially because it’s her birthday. I like to give recipes for birthday gifts – so here’s yours Christa. Have a good one!

THE EASIEST WAY to get Sour Cream is: Buy it in the store, but if you can’t get there……………

The NEXT EASIEST WAY is to put 2 tablespoons of vinegar into cream and refrigerate it, but if you don’t have cream….

Then there’s this “Low Calorie SOUR CREAM” for weight watchers ( a good, cheap and simple replacement when you’re in a pinch)

light-calorie-wise-sour-cream2-3 tablespoons cornstarch (3 is thicker)

2 – 3 tablespoons white vinegar (Try 2 first. 3 is more sour)

Heat 3/4 of a cup of the milk slowly while stirring it constantly in a heavy saucepan. Stir the cornstarch into the remaining milk. Warm the larger portion of milk while stirring (to keep from burning) until it gets hot to the touch. Add the smaller portion of milk mixture slowly to it – still stirring and bring just to a boil to thicken it. Cool it. Slowly add the vinegar last. There you have it – Light Sour Cream.

But… if you want something closer to the real thing:


Today I heated 3/4 cup fo 2% milk. I added 2 tablespoons of cornstarch and 1/4 teaspoon of guar gum (this has to be added to the cornstarch first before putting it into the milk and makes it…I’m trying to think of another word for slimy…> smooth and slippery) to the remaining milk. I added the two together and brought to a boil. I added 1 tablespoon of butter (to bring the fat content up which improves and mellows the flavor) and 1/4 cup of ice cream (which reduces the transparency and adds to the creamy taste). After it was cooled to room temperature, I added all 3 tablespoons of the vinegar. Even if you didn’t have guar gum or ice cream, a little mild flavoured oil -not olive oil- would help it.


The power is out so I’m back to the wood stove again.

Now Christa, sing this to yourself with the original tune:





Real pretend Sour Cream!

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6 Responses to “A Cooking Short Cut”

  1. Michael B says:

    Hey glad to see you back blogging. Now if you could share these on Facebook I’d have more chance of reading them.


  2. Violet says:


  3. Naomi says:

    I’m constantly on the search for substitutes for my favourite ingredients. What I discovered a very long time ago is that the very word ‘substitute’ is a cruel word used to mask an outright lie. “Here sweetie, have some tofu cheese” should really be said “Here sweetie, have some of this rubber gunk made from overly processed, molecularly chemically and physically changed soy bean product shaped and coloured deceptively to make you think you might get cheese”. Wrong. Eww.
    So, I’ve decided that I have to look at these ‘substitute’ foods on their own merit. If I am thinking ‘cheese’ or ‘meat’ there is no way on earth I will be happy with tofu. However, if I think of it as tofu, I kinda like tofu.
    I like sour cream very very much. I think I would not like a substitute for it. However, having said that, your recipe for delicious looking, thickened, soured creamy milk product sounds like a really good option. I will have to try it out.
    I have used plain yogurt in the place of sour cream with good results mostly because I love yogurt. This week I chanced on 9% Greek yogurt (aka yogurt that has some of the moisture drawn out). It was at least as amazing as sour cream. My thought is that one could take plain yogurt and drain off the liquid in cheesecloth, add cream and have another good sour cream ….substitute.
    Thanks for your amazing ideas!

    • sherry says:

      I believe you are exactly right, but the volume would be less of course. Usually the marketers figure other ways to thicken it so the cost doesn’t appear to go through the roof. I make these things up because there are times, being rural, that I can’t get to town for sour cream, cream, or yogurt. I make my own yogurt but have tried the draining proces…it takes forever.


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