What the heck is "dairy sour half and half?"

[Suich]

I'm trying a new chicken with artichoke hearts recipe and it calls for 1 cup of the stuff. I've never even heard of it! Can I add a bit of milk to regular sour cream?

I'm perplexed!

Thanks!

[hippywife]

1. I found this:

http://www.eatwisconsincheese.com/wisconsin/other_dairy/milk/cream.aspx

Sour Half-and-Half is half-and-half that has been soured with lactic acidproducing bacteria. Acidified Sour Half-and-Half is similar except that it is made by using acidifiers, with or without lactic acid-producing bacteria.

I'm guessing you could use either a light sour cream or yogurt as a sub if you can't locate this. And quite frankly, I don't think I'd expend a whole lot of energy trying. LOL

:hi:

[Denninmi]

2. You can make your own, too, really easy.

Just put a couple of tablespoons of sour cream into a carton of half and half and let it sit out overnight -- by morning you'll have sour half and half.

Or, if you need it fast, just mix half sour cream and half whole milk until it's blended through -- same taste, same basic consistency.

[randr]

3. A lot of recipes once called for "buttermilk"

Would "dairy sour half and half" be the modern day substitute?

[Warpy]

4. It would be a substitute that skips the "add melted butter" step

in a recipe that needs more butterfat. Just good luck to you and the Red Sox finding the stuff in flyover country. I've certainly never seen it out here.

A mixture of buttermilk and sour cream would probably do it, I'd do a half and half mixture and whisk it together.

[MajorChode]

5. It sounds like just sour cream made with half-n-half

Substitute half-n-half for the cream in the recipe and away you go:
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x77179