Sour Cream
by Chef Max Mariola · 1.1M subscribers on YouTube
A tangy, creamy homemade sour cream made from fresh cream and Greek yogurt, fermented naturally and mixed with pickles, garlic, chili and fresh herbs. Perfect for kebabs or as a dip.
- Difficulty
- medium
Ingredients
11 items- 250 gFresh Cream
- 250 gGreek Yogurtfull-fat
- 1/2 pcsLemonjuice only
- Pickled Gherkinsa few, finely diced
- 1 pcsGarlicclove, minced
- Chili Pepper(optional) — fresh, minced (optional)
- Dillfresh dill, chopped
- Mint(optional) — fresh, chopped (optional)
- Tarragon(optional) — fresh tarragon, chopped (optional)
- Saltto taste
- Black Pepperfreshly ground, to taste
Method
- In a bowl, combine 250g of fresh cream and 250g of full-fat Greek yogurt.
- Add the juice of half a lemon and whisk until smooth.
- Cover the bowl with a lid or plastic wrap, leaving it slightly open to allow air circulation.
- Place the bowl near a warm source (e.g., near the oven) and let it ferment for about 2 hours, until thickened and tangy.
- Finely dice a few pickled cucumbers.
- Mince one clove of garlic and one fresh chili (optional).
- Chop fresh herbs: dill, mint and/or tarragon.
- Mix the fermented cream mixture with the diced pickles, garlic, chili and herbs.
- Season with salt and freshly ground black pepper to taste.
- Serve the sour cream with kebabs or as a dip.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
