Soy milk sour cream or creme fraiche
Af: 
Type: Vegan, dairy free, simple and brilliant!
Giver: 450 ml (just under 2 cups)
 
Every vegan should learn this trick - you'll never have to buy sour cream again :)
Ingredienser
  • 1 L (4 cups + 3 tbsps) of unsweetened soy milk*
  • 3/4 dl (1/4 cup + 1 tbs) freshly squeezed lemon juice
  • 2 tbsp water
  • A pinch of finely ground salt
  • 1/2 tsp cane sugar or your prefered (neutral tasting) sweetener
Metode
CURDLE THE MILK
  1. To optimize this step, heat the soy milk untill lukewarm. It should feel 'neutral' and be about 40C or 100F. Be carefull not to burn it.
  2. Mix lemon, water, salt in a bowl. Pour the heated soy milk over while trying to fordele it different areas of the lemon mixture. Now just once or maybe twice stir the curdling milk EVER so gently to distribute the lemon mixture and encourage a more even curdling. This is what it should look like:
  3. Let it sit untouched for 10-20 minutes with a lid on.
SEPARATE THE WHEY
  1. In a cloth lined colander or tofu press slowly gently pour the curdled milk. Let it drip for a couple of minutes and slowly start to wrap the cloth around it to strain it. I like to hang it as illustrated in the blog post. When most of the whey has dripped away press some more off with your hands. Only clear whey should come out. If white stuff somes out, you're pressing too hard.
BLEND IT SMOOTH
  1. Open the cloth. Spoon out the mushy mess into a jar and with an immersion blender mix it for a coulple of minutes untill completely smooth. A small foodprocessor can also be used. It gets firmer when chilled and also when you allow it to set after the blending. So it's best not to serve it straight after blending but allow it to rest - and chill - first.
Tips
- The soy milk can actually be replaced by almond milk if you follow my recipe for almond milk sour cream. Note that it is a bit more delicate to work with.
- Sugar can be left out, but remember that sour cream made from cows milk contains a certain amount of milk sugar (lactose) so in order for the soy milk sour cream to taste like sour cream I recommend you add it.
- It's the same with the salt, it is there to make up for the natrium that you normally find in cows milk.
- Regarding coagulant/acid: When making homemade tofu, apple cider vinegar is often used as a coagulant. But this leaves a very distict taste in the end product and though it may work technically, taste wise I highly recommend lemon juice. It might work if using the sour cream in savory or baked dishes. Som brands of lactic acid can actually be used for curdling and because lactic acid is the very same acis that gives cultured dairy, sour cream included, its acidic taste this is of course optimum.
Recipe by PlantePusherne - vegansk mad at https://plantepusherne.dk/soy-milk-sour-cream-vegan/