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Buttermilk Sour Cream

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Contributed by Chef Michel Nischan

Makes about 1 3/4 cups

When you heat buttermilk until it curdles and then drain off the watery whey, the end result is this satisfying and rich alternative to sour cream. 

2 cups low-fat Organic Valley buttermilk
4 roasted garlic cloves 
Salt and freshly ground pepper to taste

1. In a double boiler, combine the buttermilk and garlic. Cook over simmering water, without stirring, for 15 to 20 minutes, or until the milk solids curdle in the center of the pan and leave a ring of watery liquid around the rim. 

2. Strain and discard the watery liquid. Transfer the curdled milk to a blender or food processor. Puree until smooth. Season with salt and pepper.

3. Use now or cover and refrigerate for up to 4 days. Use as you would sour cream. If necessary for a recipe, reheat gently without boiling.


*Vegetarian, *Gluten-Free