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Old 12-27-2015, 10:03 AM
 
Location: Troy, Michigan
240 posts, read 189,411 times
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Most of my life I assumed that sour cream had its origins in Mexico and was "Mexican food". Imagine my surprise when I actually travelled in Mexico and found out sour cream as such doesnt exist in Mexico but crema is what is used which is apparntly similar to creme fraiche. Further most Mexicans in Mexico have never eaten a burrito at least in southern Mexico. Burritos are American except in northern Mexico. And even the use of mfedia crema is somewhat limited in Mexico.

So this leads me to ask where exactly does American sour cream come from and why does it seem to be so rare outside the US (dont know about Canada or countries like Australia).

And what is smetana, the popular Russian cream. Is it similar to creme fraiche or more sour like sour cream?
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Old 12-27-2015, 10:38 AM
 
Location: The analog world
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It appears from a quick google that sour cream arose with the cuisines of Eastern Europe.
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Old 12-27-2015, 01:18 PM
 
Location: Eureka CA
8,239 posts, read 11,102,038 times
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Sour cream is very common in German cuisine.
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Old 12-27-2015, 01:20 PM
 
Location: Islip,NY
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It's also common in Slavic dishes, my grandmother was Polish and used it in several dishes. She even served it on the side when she made roasted chicken. We would dip the meat in the sour cream.
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Old 12-27-2015, 03:40 PM
 
4,881 posts, read 4,847,294 times
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Quote:
Originally Posted by SoCal Midwest Noobie View Post
So this leads me to ask where exactly does American sour cream come from and why does it seem to be so rare outside the US (dont know about Canada or countries like Australia).
And what is smetana, the popular Russian cream. Is it similar to creme fraiche or more sour like sour cream?
Eastern European sour cream
Homemade Sour Cream - Smetana

US
How to Make Sour Cream at Home | Healthy Food Choices

Homemade Sour Cream Recipe - Allrecipes.com
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Old 12-27-2015, 10:11 PM
 
Location: Mid-Atlantic
24,968 posts, read 23,873,661 times
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Yep, it is European.
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Old 12-28-2015, 03:40 AM
 
Location: Los Angeles
4,784 posts, read 2,190,263 times
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When I think of sour cream I think the required topping for a baked potato (alongside butter). It's always seemed very American to me. I'm not surprised it comes for Eastern Europe. Cold weather people love their dairy.
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Old 12-28-2015, 06:53 AM
 
Location: Troy, Michigan
240 posts, read 189,411 times
Reputation: 110
The strange thing about all these recipes and some Ive read online is its always the same ingredients: heavy cream and cultured buttermilk. Some recommend a boil vs letting it sit out overnight but always the same whether its creme fraiche, sour cream, crema, or smetana. Some substitute the buttermilk for milk and vinegar.

What can you do to make sure its thicker and tastes more tangy and sour? Mexican crema for example is much thinner and not nearly as sour as sour cream. I want something close to the Daisy or Knudsen brands in the United States.
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Old 12-28-2015, 11:25 AM
 
4,881 posts, read 4,847,294 times
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^^^Just providing you with some information. Since I don't know exactly what type of taste or
texture you are looking for whether its creme fraiche (thicker) or sour cream (which we call it
smetana) I posted the links. Here's another one if it helps. If it doesn't then buy the Daisy or
Knudsen products.

How To Make Sour Cream and Creme Fraiche Naturally
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