Place all ingredients in a blender, and combine on medium-high speed until smooth and creamy. Serve with Tropical Fruit Compote (see any recipe that uses sour cream).
Yield: 8 servings - Serving size: 2 1/2 Tbsp.
Each serving provides:
Total fat: Less than 1 g
Saturated fat: Less than 1 g
Cholesterol: 2 mg
Sodium: 117 mg
Calcium: 24 mg
Iron: Less than 1 mg
Just under a week ago, I tried to make homemade sour cream, but it did not ever thicken. It's been sitting out and now looks curdled and separated. I have a different recipe I'm going to try, but I wanted to know if what I have from my first attempt is salvageable in any way. What is in those jars now, can it be used or reused?
The ingredients included half and half (store bought) and buttermilk (left from butter I made from heavy cream and a bit of whole milk, both store bought), which was just about a week old when I tried to make the sour cream. It had been refrigerated that whole time. Thanks in advance!
Don't they make cottage cheese out of the curdles? Contact a dairy or the ag dept at your local university.