.
If it was organic it has gone past sour and is well on it's way to a type of fresh cheese............................. qahtan
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.
I just Googled , and it appears that sour cream does not like high heat. :-(((((
qahtan
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!
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.
You could try creme fraiche instead it's much the same but easier to cook with.
Agree - or even Double Cream, which was the recipe & which I had - but I wanted to use the SC first.
sour cream is great in scones
Most everywhere!!