I thought that Soured Cream did not curdle??

[tim]

.

[tim]

[qahtan]

If it was organic it has gone past sour and is well on it's way to a type of fresh cheese............................. qahtan

[tim]

Not Organic. I should have said in cooking.
Looks fine here, but inside it was lumpy. It was Marrow Dauphinoise with Onion, Garlic & Cheese.

Well within BBE.

[qahtan]

 I just Googled , and it appears that sour cream does not like high heat. :-(((((

qahtan

[Doris_Pinks]

Tim when I am cooking with yoghurt I add a teaspoon of cornflour to the yoghurt before cooking, stops it curdling..............think I got that tip off Mamtas site, would probs work with sour cream too!

[tim]

Yes - that's SOP for Yoghurt, but never heard of it needed for Soured Cream.

I think Onions may be a hazard - like they curdle milk when you poach Fish?

Maybe I'll watch the heat, too.

[Kea]

You could try creme fraiche instead it's much the same but easier to cook with.

[tim]

Agree - or even Double Cream, which was the recipe & which I had - but I wanted to use the SC first.

[Kea]

sour cream is great in scones

[tim]

Most everywhere!!