Soy sour cream

CULTURED SOY SOUR CREAM

Silky-Smooth, high-protein, nut-free, thick & luxurious! by Innes Hope

Most plant-based sour creams, being nut based, have a fine granular texture. Not this! The mouth-feel is velvety like dairy sour cream – ‘to die for.’ So be warned, it is high in fat! However, the saturated fat content is low, and it’s cholesterol-free.

Sour cream is only one option with this recipe. The other is a best-ever, daily-go-to organic yogurt. Use the whole litre of yogurt if you’re making sour cream for a large gathering. Otherwise, use up to half the yogurt to make cream, and keep the rest to enjoy as yogurt - divine with breakfast or dessert, on potatoes at dinner, etc. Or mix it with lemon juice and mustard for an instant mayonnaise. Yum! ITEMS YOU'LL NEED

A ‘thermos-style’ yoghurt maker (I use Hansells brand). A large glass bowl or jug, and a sieve. A straining cloth. The holes in cheesecloth are too big, so use either a nut-milk cloth, or cut out a circle of fine-woven synthetic fabric - it is strong and lasts for years.

INGREDIENTS

1 Litre vitasoy "protein plus' soy milk (off the shelf not chilled) dairy free probiotic starter (see tips)

METHOD - Stage 1 - Yogurt 1. Pour about ¾ of the soy milk into the x1 litre yoghurt container (no need to heat the milk). Add the starter. If it’s a probiotic capsule, hold it over the milk and pull it apart to release the powder. Whisk the starter into the milk. 2. Pour in the rest of the milk, stir it, and clip the lid on. 3. Pour boiling water into the thermos to the optimum height – (‘cold climate’ level on a Hansells yogurt maker). Put the container of inoculated milk in, pop the thermos lid on, and leave it to incubate, set, thicken, and develop its unique flavour. You now have delicious natural yogurt that is much cheaper and healthier than store-bought METHOD - Stage 2 - Sour Cream 1. Set your sieve on top of the glass bowl or jug and place the cloth evenly on top. 2. Using a large spoon, put half the yogurt (or all if you need a lot of cream) into the cloth-covered sieve. Cover with a clean tea towel and leave it to drain. 3. It’s ready when the cream is as thick as you need. Chill and enjoy! TIPS Starter option 1: a dairy-free probiotic capsule (I use ‘Inner Health’ brand). A bottle of capsules is expensive, but a cheaper option over time (they last, chilled, for a year). Contains x2 standard cultures that ferment dairy yogurt. Starter option 2: a sachet of Mad Mille Yogurt Culture. The pack of five provides a cheap way to try my recipe. The result is a slightly thicker yogurt, but the ongoing cost is higher, even if you can confidently divide their 1/8th teaspoon sachet of culture in two! Contains x2 standard dairy cultures and x2 that ferment plant ingredients – so it works well. My ‘thermos’ style yogurt-maker method is far easier than their enclosed instructions. Starter option 3: ¼ cup of yogurt from your initial batch. You can keep doing this, but return to using a commercial culture regularly to ensure maximum presence of the most effective bacteria. Starter option 4: If you’re in transition from dairy to a plant-based diet, or if commercial cultures are not available, x1 Tbsp of plain, dairy-yogurt powder mix, (EasiYo or Hansells), ensures success. Your yogurt will contain a small amount of dairy, but it will still be far healthier than dairy yogurt.