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sour cream

North/Central Europe: Sour Cream From Scratch (Method 2: Pasteurized)

If you are in any doubt whatever about the cleanliness of your raw ingredients, are concerned about making sour cream without pasteurizing it, or or don't know whether your ingredients have been pasteurized or not, this is the recipe to use.

If you are working with raw milk straight from the cow, use this recipe.

Ingredients:

  • 1 qt cream

  • 1/2 cup buttermilk

Scald out with boiling water a stainless steel container.

Czech Republic: Svickova na smetane / Beef in Sour Cream Sauce

Every Czech will tell you that his or her maminka or babi makes this best. An essential hearty wintertime dish, svíčková na smetaně or smetana (to add all the diacritical marks we couldn't get into the page title because of software limitations) is everywhere to be found in Prague this time of year, when people come in out of the cold and want something substantial and savory to warm them up.

The dish takes one of the best cuts of beef, the tenderloin, and makes it more flavorful yet by marinating it in the vegetables with which it will later be cooked -- as well as adding vinegar to further tenderize the meat (a technique that will be familiar to those who've made that similar German specialty, sauerbraten). The dumplings -- big fluffy ones that are sliced with a thread before serving -- are absolutely mandatory: the recipe for them follows at the bottom of the full entry. Svíčková is often served (as in the picture) with cranberry sauce: the tart flavor complements the richness of the dish.

Click on "read more" for the recipe...

Herring and Sour Cream (Sild meth Surum Rjoma og Graslauk)

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sild meth Surum Rjoma og Graslauk (Herring in sour cream)
 Categories: Icelandic, Fish, Dairy
      Yield: 4 servings
 
      4    Fillets of salted or spiced
           -herring (saltsild or
           -kryddsild)
      2 dl Sour cream or skyr
      1 tb Vinegar
      1 tb Sugar
      2 tb Chopped chives
 
  Desalt or drain the herring filets, depending on which kind you are
  using.
   Cut them across into fairly thin slices.
  
  Beat the sour cream or skyr and season it with the vinegar and sugar
  (of which you may use more or less according to taste).  Add the
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