More about sour cream

As I previously mentioned I got into making my own sour cream. As I really liked the lime flavoured one I thought hey let’s look up how to do this again just to make sure I wasn’t forgetting any steps I looked at how much acid was needed without thinking about the ratio of cream to acid. This time I was going to make one with lemon and one with lime, very sad to say that not taking the ratio into account they failed horribly.

I had mentioned my sour cream adventures in a more active subreddit and someone said my lime sour cream was probably closer to Mexican crème. I thought ok whatever, I still liked it!

So two nights ago I started making some more it smelt good and wasn’t a runny risk of food poisoning. I set it in the fridge for its cooling period, when I thought “hey let’s look up what Mexican crème is?” Doing this I found recipes they all called for plain old sour cream, having found some plain boring vinegar in my cupboard I thought let’s just make some plain sour cream to make real Mexican crème so that’s what I started to do not really thinking things through.

I started the process of making plain sour cream, it wasn’t until about 5 hours into the project that I realized that my already made lime sour cream would probably have been a better choice to make Mexican crème seeing as how it would probably punch up the lime flavour even more but oh well I guess. Any who the controlled milk curdling finished I smelt it, and it smelt like warm sour cream so that was good I guess? I took just a little bit to taste it and it tasted like lukewarm sour cream. So a lid went on and into the fridge it went to finish. Today I am going to be faced with which sour cream is going to be used to make my Mexican crème and then make it!