Request for Granite City Food and Brewery's sour cream

[kellyann]

Does anyone know how to make Granite Cities sour cream?

[Kitchen Witch]

Are you looking for their sour cream or could it possibly be Creme Fraiche??

Creme Fraiche

The French version of fresh, heavy cream, it's thicker and more tart. Delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. It is the ideal addition for sauces or soups because it can be boiled without curdling.

1 cup heavy cream
2 tablespoons buttermilk

1. Place the cream and buttermilk in a glass container. Let stand, uncovered at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Makes 1 cup.

Ultrapasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.

[kellyann]

That recipe is good to, but i was hoping for their seasoned sour cream.

[Kitchen Witch]

This is not from Granite City - but I have made this for chicken fajitas, dips, sandwiches, tortillas, etc.:

makes about 1/2 cup - prepare about 30 minutes or so before using to let the flavors meld:


1/2 cup sour cream
1/4 teaspoon ground cumin
1/2 teaspoon dried cilantro
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons chopped green chiles (optional)