Living in Brazil: Sour Cream!!

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Sour Cream!!

Printed From: Gringoes.com
Category: Brazil
Forum Name: Living in Brazil
Forum Discription: Surviving in Brazil
URL: http://www.gringoes.com/forum/forum_posts.asp?TID=4383
Printed Date: 18 June 2013 at 22:32
Software Version: Web Wiz Forums 8.05a - http://www.webwizforums.com

Topic: Sour Cream!!

Posted By: Dave
Subject: Sour Cream!!
Date Posted: 27 November 2007 at 23:50

Hello,

I am Canadian, and my girlfriend is Brazilian, and I plan to move to Brazil within the next year or so to be with her.. But we have what feels like a very big problem... When she lived in Canada, we both acquired a bit of an addiction.. We are big fans of sour cream, but my girlfriend is having a hard time finding somewhere to buy it in Brazil... She presently lives in Campinas, but also spends most weekends in Sao Paulo city... Does anyone know where in Sao Paulo one can go to find sour cream?? Does it even exist in Brazil??

If anyone knows, some advice would be greatly appreciated!!!

Thanks.

Replies:

Posted By: nevergoingback
Date Posted: 28 November 2007 at 04:57

The larger stores of the Pão de Açucar chain have it! It's quite expensive (as are most exotic items) compared to the UK so I guess you will think likewise coming from Canada.

Posted By: Jimena
Date Posted: 28 November 2007 at 06:37

I can give you a recipe for making your own sour cream.

Get 200ml of full cream, add one spoonfull of natural unswetened yogurt. Mix it all together in a bowl and stand it covered with cling film in a corner of the kitchen for about 24 hours. When it`s thick enough you have a bowl of lovely sour cream!!!!

Enjoy it.

Posted By: Dave
Date Posted: 28 November 2007 at 08:50

Thanks for all the help!!!

Jimena, instead of full cream can we use creme de leite?

Posted By: LouieLoco
Date Posted: 28 November 2007 at 09:00

I´ve always substitued creme de leite for cream. I´ve never had too much luck with sour cream though. Good luck though, I`m curious how things come out.

Posted By: john.jane
Date Posted: 28 November 2007 at 14:55

I always thought creme de leite was cream.....

What is the % of fat 36? 40?

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A foolish consistency is the hobgoblin of little minds, adored by little statesmen and philosophers and divines.
Ralph Waldo Emerson, Self-Reliance

Posted By: Jimena
Date Posted: 28 November 2007 at 15:25

Dave, I don`t know what creme de leite is. The % of fat has to be over 34. Not single cream.

Posted By: Oceanwatcher
Date Posted: 16 December 2007 at 10:31

I bought 500 ml (one plastic can) of creme de leite two days ago and one plastic cup of natural youghurt. Mixed them and let it sit on the kitchen table for 24 hours.

It did not really start to thicken until yesterday evening, but late yesterday it looked ready, so I put it in the fridge. This morning it was almost solid :-) Just the way it should be. So no more running around searching for sour cream. I just need to plan ahead whenever I want it and start it two days before I need it. Yummy.. Now where are those recipes again...

Here is a quick one that is a standard way of serving salmon in Norway:

Get the salmon cut in thumb thick pieces (Or a little thicker if you have a narrow thumb). Keep the skin on. This is what we call salmon cutlets.

Boil a BIG panela of water with plenty of salt, a little lemon and maybe even a bay leaf.

When it is boiling, turn off the gas. Very carefully, lower the fish one piece at the time into the water. There should be so much water compared to the fish that the temperature do not drop to much when putting the fish in. No boiling after the fish is in. Let it stay in for 15 minutes. Take one out and check if it is ready. It should come off the bone very easy.

Ahead of this you have to prepare the sour cream. See above.

Cucmber salad (also made before you prepare the fish):

This is done very easy with a cheese slicer. I have seen those at bigger supermarkets here. If you can not get it, use a mandoline or a sharp knife.

I think the type of cucumber best used for this is maybe called japonese.. It is used when making sushi. The one we get in Europe is long.

Peel it and cut very thin slices.

Make a dressing of water. Add sugar until you can not taste the water anymore. Add white wine vinegar (or any other clear vinegar) until it just balances the sugar. This is how I was tought how to make it from a very good chef. No exact recipe, go by taste :-) Add the cucumber to the dressing and let it sit in the fridge for a few hours.

Serve the salmon with hot, boiled, potatoes, boiled carrots, cucumber salad and sour cream. Enjoy!

I am sure this can be used for other types of fish in Brazil.

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Regards,
Oceanwatcher

http://www.oceanwatcher.com/ - Oceanwatcher.com for my pictures
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Posted By: AkuTyger
Date Posted: 16 December 2007 at 11:13

Thanks so much for trying this and letting us know it worked!

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Never imagine yourself not to be otherwise than what it might appear to others that what you were or might've been was not otherwise than what you had been would have appeared to them to be otherwise