I feel ya Sista - oh for a gorgeous, garlic pickle! I wonder if adding vinegar to milk makes buttermilk, is there not something you can add to cream to make it sour cream? Maybe lemon?
I was totally raised on sour cream! Cooling and creaming a bowl of hot (dairy or pareve) soup meant stirring some sour cream in a dish, adding a little hot soup at a time, then pouring the whole thing back in to the hot soup.
All my grandparents were Hungarian and we ate lots of dairy.
The sour cream in Israel is fine, but different than Breakstones, and there is nothing quite the same as Farmer Cheese, which was a staple all year 'round and especially for Shavuot!
I love this. I'm not Jewish but have eastern European roots and life experience. Sour cream all the way, baby! And feeling the pain about its cost in Japan :(
I feel ya Sista - oh for a gorgeous, garlic pickle! I wonder if adding vinegar to milk makes buttermilk, is there not something you can add to cream to make it sour cream? Maybe lemon?
I was totally raised on sour cream! Cooling and creaming a bowl of hot (dairy or pareve) soup meant stirring some sour cream in a dish, adding a little hot soup at a time, then pouring the whole thing back in to the hot soup.
All my grandparents were Hungarian and we ate lots of dairy.
The sour cream in Israel is fine, but different than Breakstones, and there is nothing quite the same as Farmer Cheese, which was a staple all year 'round and especially for Shavuot!
I love this. I'm not Jewish but have eastern European roots and life experience. Sour cream all the way, baby! And feeling the pain about its cost in Japan :(
Big smiles….. love it.
Picture me trying to get the best out of a Dixie-cup amount of sour cream and willing the thimble-full to grow.