Irresistible acid cream in 5 steps

Hello, pretty people! Today we are going to talk about an ingredient that is the silent star of many dishes: the acid cream.

Do you think it is only done to put on the tacos? Nooo love. The acid cream It is a world of possibilities, and best of all, it is prepared at home in a super simple way.

Here we are not going to give you a recipe of acid cream Infallible to make your own version, but we will also solve some doubts that arise, is it the same as the half cream? And that the Greek yogurt?, why can the acid cream be used?

Stay reading and accompany us in an adventure about this creamy and acidic delicacy.

About the acid cream recipe

We say that this recipe is almost magical because with only two ingredients and a little patience, a Cream with spectacular texture and flavormuch better than some that are bought in the super.

This time we are going to show you Two ways to get homemade acid creama fast version and another with the louder rest time. Anyway, this cream is perfect to always have at hand in the refrigerator.

The great thing about doing it at home is that you control everything: The quality of the ingredients, the level of acidity and the texture.

What is acid cream and how it is obtained

Let’s go to the basics. The acid cream (or “Sour Cream” in English) is simply cream of milk that has been fermented with certain lactic bacteria. This fermentation process is what gives it its characteristic acidic flavor and what makes it thicker than normal cream.

In Mexico, it is a fundamental ingredient in many classic dishes, it is used on tacos, enchiladas, sopes, tlacoyos, flutes and practically in any snack. Its function is not only to give freshness, but to balance intense and spicy flavors.

In the supermarket it is common to find it, but the home version has a special charm that is worth discovering.

Difference between acid cream, half cream and Greek yogurt

Although these three characters in the kitchen are similar, they are not the same. Here we explain the differences so that you do not get confused in the super:

• Acid cream: It is fermented cream. It has a distinctive acid taste and a thick and soft texture. It is ideal for both cold and hot dishes.
• Half cream: It is a lighter cream, with less fat and is not fermented. Its flavor is neutral and its texture is more liquid. It is used a lot in sweet desserts and sauces.
• Greek yogurt: It becomes fermenting milk and then locking it to remove the serum. This makes it super thick and high in protein. Its flavor is also acidic, but with a different touch. It can be a good substitute in cold recipes.

5 uses of acid cream in the kitchen

The acid cream It is super versatile. Here are some ideas to use it in everything:

1. DIREZOS AND DIPS: It is the perfect basis for creamy dressings for salads or to dipe with papitas or vegetables.
2. Soups and stews: A tablespoon at the end of cooking gives it creaminess and incredible flavor to soups such as pozole or a lentil soup.
3. Confectionery: Did you know that it can be used in cakes and breads? It provides incredible humidity. A chocolate cake with acid cream It is a delight.
4. Baked potatoes: The classic baked potatoes would not be the same without a good tablespoon of acid cream above.
5. Mexican food: Of course, it is essential to accompany good homemade, enchiladas, flutes or to prepare a delicious creamy guacamole.

Tips summary for a perfect acid cream

• Use a good cream: The more fat the cream to beat, the thicker and rich your cream will remain.
• Patience is the key: Don’t hurry. While there is an express version where a 25 -minute rest is enough to use the Homemade acid cream quite achieved, 24 hours of rest at room temperature are key if you are looking for a thicker result, Thus the magic of fermentation occurs.
• Refrigera well: The final cold is what gives it the perfect final texture. After resting at room temperature, do not jump to cool it for several hours.
• Experience: If you want it a little more acidic, you can add half a teaspoon of lemon. Adapt it to your liking.

I hope you are encouraged to prepare this recipe and that this recipe becomes a basic of your kitchen.

If you liked this recipe, look at other ideas on Instagram
And on YouTube that there are new recipes every week

Until next!

Homemade acid cream recipe (sour cream)

Yield: 1 cup (200ml)
Preparation time: 30 minutes (plus refrigerated) / or 24 hours for a thicker version

Ingredients

• 1 cup of beating cream (cream to mount) (minimum 35% fat)
• 2 tbsp. of lemon juice or vinegar

How to make Step by Step by Step

1. In a clean glass jar or a bowl, combine the cream to beat and the lemon or vinegar juice.
2. Stir gently with a spoon until they are well mixed. It is not necessary to beat, just integrate.
3. Cover the bottle with a fabric or simply place the lid without curling it at all. This allows fermentation gases to escape.
4. Let the bottle stand at room temperature about 15/20 minutes. Stir and verify consistency. If a thicker texture is desired, let stand for longer. If you leave it for 24 hours, the cream will have been significantly thickened
5. Stir once again, cover and cool. If you want at this point it can already be used. But it is recommended to leave it at least 6 hours at rest so that it finishes thickening and developing its flavor until its use.
6. And voila! It can be kept in refrigerator for up to a week.

Frequent questions about acid cream

What is the difference between milk cream and acid cream?

The main difference is fermentation. Milk (or half cream) is simply the fat of milk, with a neutral flavor. The acid cream It has gone through a fermentation process that gives its characteristic acidity and thickness.

What can replace the acid cream?

If you don’t have acid cream At hand, natural Greek yogurt without sugar is the best substitute, especially for cold uses. It has similar acidity and texture. For some recipes, you can also mix some normal cream lemon juice to simulate the flavor.

What is the sour or acidic cream in Mexico?

In Mexico, you find it commonly labeled as “acid cream” or sometimes simply “cream.” There are many commercial versions, each with its own texture and fat level, but the base is the same: a fermented cream that gives that delicious touch to so many dishes.

Can the acidic cream for desserts be used?

Of course! It is a secret ingredient in many desserts, especially in American pastry. It is used in cakes, such as the famous “Sour Cream Pound Cake”, to give an incredibly wet texture and a delicious taste.

It is also a key component in the coverage of many cheesecakes. A good classic dessert can wear a touch of this cream for a different texture.