Squash casserole

One Response for "Squash casserole"

1. Chef Adam December 9th, 2007 at 10:50 pm

   You can ’sour’ cream yourself by adding an acid, namely lemon juice (or vinegar). Buttermilk, yogurt and creme fraiche (”krem fresh”) are all examples of dairy products soured by acids and/or enzymes, and if you have any of these products, mixing some into cream will get you a tangy cream like sour cream, though a bit less tangy.
   Creme fraiche can be considered ’sour cream lite’, not as tangy as sour cream per se. Here is a link to a recipe for fermenting sour cream at home, although it should be noted that the recipe is basically a recipe for creme fraiche, and takes at least a whole day to prepare, though the longer you let it sit the more tangy it gets: http://www.mex-recipes.com/sour-cream-recipe.html
   You can use a 1/2 cup of cream and add a tablespoon of lemon juice. Or use 1/4 cup of buttermilk, which is already similarly soured, with 1/4 cup of cream cheese or cottage or ricotta cheese to make up the consistency, with perhaps a teaspoon of lemon juice.
   Alternatively, try 1/4 cup milk (whatever fat content), 1/3 cup cottage or ricotta cheese, and a tablespoon of lemon juice (or vinegar). Or 1/8 cup of unsalted, softened butter (or margarine) and 3/8 cup of plain yogurt or buttermilk, and allow to firm in the refrigerator. Or try a 1/2 cup of evaporated milk and a tablespoon of lemon juice. Any of the above formulas may be accentuated with 1/4 teaspoon of salt.
   You may also utilize dry milk: just mix enough dry milk and water to get a creamy consistency and add a bit of vinegar or lemon juice.
   Just be sure not to add lemon juice directly to low-fat-content milks without ‘tempering’ it in by mixing it with the other ingredient/s first - otherwise you may see the milk curdle.