It’s easy to make a homemade version of France’s sour cream. The end result isn’t exactly the same as the real thing, but it’s still perfect for drizzling over finished dishes or desserts, and for enriching sauces. Use anywhere you would use regular sour cream. We like it in our Smoked Trout Crostini.
What to buy:
For this recipe, it’s important to use heavy cream that has not been ultra-pasteurized; go with pasteurized, or use raw cream if you can find it. Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers.
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