The Boat Galley author Carolyn Shearlock shares her secret for making Sour Cream on the boat with no refrigeration...
Guest blog by Carolyn Shearlock
Carolyn Shearlock, author of The Boat Galley, appears weekly on the Daily Boater with tips for getting the most out of your boat's kitchen.
How would you like to have sour cream available on your boat without having to keep it refrigerated? Whether for dips or topping a taco, most of us love it.
Sour Cream – with No Refrigeration
Here’s a quick and easy way to make your own sour cream from ingredients that don’t have to be refrigerated. If you can put the mixture in a cooler or refrigerator for 15 minutes, it’ll get even thicker – but it’ll work perfectly even if you don’t. Add a packet of your favorite dip mix and a bag of chips or baby carrots for a great mid-afternoon snack aboard your boat...
As this video demonstrates, all you need is a can of “Media Crema” and a teaspoon of white vinegar, lemon or lime juice. Mix them together and you’ve got sour cream.
What’s this “Media Crema,” you’re asking? It’s very similar to half-and-half and comes in a can – but you’ll find it in with the Mexican (or Latin) foods instead of with evaporated milk in the grocery store (don’t try to substitute evaporated milk or sweetened condensed milk – they won’t work). Each can makes 1 cup – so if your favorite dip requires a pint, you’ll need two cans.
Carolyn Shearlock is author of The Boat Galley, with over 250 FREE
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