General Chat

What can I do with a pot of soured cream?

I made a baked cheesecake at Christmas (probably what did for the toaster!) and sent OH out with a shopping list for the ingredients and, because I didn't know if they had soured cream or creme frais so I put both on the list with a / between them.

He came home with both and I used the creme frais so please suggest a use for the soured cream.

Freeze it?

Some ideas here suggesting you use it as a substitute. Mind you, it does involve baking to start with.

https://www.thespruceeats.com/use-up-sour-cream-1389209

Mother in law used to make scones with sour milk

She used the separated milk with self raising flour and a pinch of salt

They tasted lovely especially topped with butter and jam

I will use sour milk for scones but isn't soured cream a cultured thing?

From Google


Beyond Topping: 5 Ways To Use Sour Cream

1. Make Creamy Savory Dishes. Many savory dishes taste better when an element of dairy is added. ...
2. Use in Sandwiches. Mayonnaise lends a great flavor and creamy texture to dishes like chicken or tuna salad sandwiches. ...
3. Make Salad Dressings and Dips. ...
4. Enhance Baked Goods. ...
5. Create Ice cream or Smoothies.

Happy New Year :-) :-)

Found this

Ingredients
Makes: 8 scones
225g plain flour
4 teaspoons baking powder
4 tablespoons caster sugar
1/8 teaspoon salt
75g unsalted butter
75g dried currants or raisins
125ml milk
4 tablespoons soured cream
1 tablespoon milk

1 eggMethod
Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / Gas 6.
Sieve the flour, baking powder, sugar and salt into a large bowl. Rub the butter into the flour until you get pea sized lumps. Stir in the currants. Mix together 125ml milk and soured cream in a measuring jug. Pour all at once into the dry ingredients and stir gently until well blended. Overworking the dough results in tough and rubbery scones!
With floured hands, pat scone dough into balls 5 to 7.5cm across, depending on what size you want. Place onto a greased baking tray and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart or slice in half. Serve plain or with butter, clotted cream and a selection of jams.
Note:
Scones can be reheated if not eaten promptly by wrapping in foil and heating in oven until heated through or split in half and toasted.

If you are making the scones can we all have one?

Well, of course.

During our winter when we have the fire on, OH does baked potatoes in the wood and then puts sour cream on then.

That's after they are cooked, not before :-S

Is that all you put on them?

Do you use butter as well?

Is that all you put on them?

Do you use butter as well?

Just use it on fresh fruit like creme fraiche - indulgent but a rich contrast to anything sweet

I wouldn't normally use creme fraiche either, I would use cream.

Elizabeth beat me to it as I love it on tinned fruit. It's creamier than yoghurt.......lovely!

Now that’s an idea. Jacket Potatoes with soured cream & chopped chives. You’ve probably still got some in your garden. An alternative addition could be finely chopped spring onion leaves.
No, you don’t need butter as well.

I used to make a salad with chopped celery, apple, onion, raisins, peanuts and cheese and would use soured cream as a dressing. It's lovely as a side dish or as a main course with fresh bread and butter.

Kath. x

Oh yes! That looks like it might be the one for me.

Thank you ,Kathleen.

I always have sour cream in my fridge. I use it on baked potatoes, tacos, chili. A layer of sour cream topped with a layer of salsa makes a great dip for nachos. Mixed half and half with mayo and added herbs is a good dip for raw veggies. I also have a good sour cream coffee cake recipe.

We still eat like the war is on so I suppose it is just not one of those ingredients I have ever thought about before.

Having made the baked cheesecake, from a Kenwood recipe, as an experiment over Christmas, I will probably make it for the village lunch when we do it. I thought I would not tell them until after they have eaten it but put marrow jam on top.