I do this all the time. So many recipes call for fancy ingredients that I’ve never even heard of, let alone have access to buy. I admit that I am much more limited on ingredients here in South America than most other countries. As far as I know they do not make either sour cream or crème fraîche here and if they do I have never seen it. Those are just a few of the ingredients that are unavailable here.
That is a large part of why I am doing this post. In case you missed the subtle little hints, I am a gringa. I am used to so many different ingredients that I cannot get here and I have been forced to find substitutes. I have quite a few recipes using ingredients that I have made. This is problematic for my Chilean and South American readers because they are things that I know are not availible here. Therefore, I am going to start a series on DIY ingredients for those of us who don’t have things like brown sugar and sour cream.
This may not seem relevant to all of my readers, but I think everyone should know how to make basic ingredients. It is so silly to pay a premium on an item that can be made from ingredients you already have. crème fraîche, for example, is really just a light version of sour cream, and sour cream is just that, soured cream. Yes, they are both made commercially with starter cultures that can be purchased at specialty stores or online, but that isn’t necessary. You can easily make both at home with just 2 ingredients.
- 1 cup heavy cream
- 1/4 cup white vinegar, yogurt, sour cream, or buttermilk
- 1 cup heavy cream
- 2 tablespoons buttermilk
- For both recipes the instructions are the same:
- Pour cream and chosen starter into jar or sealable container and let sit in a warm place, 70 - 80 degrees F (20 - 25 C), for 12 - 18 hours until thick.
- Store in refrigerator until ready to use.
Use this ratio to make as much as you need.
Here’s some recipes that use sour cream: