Leave it on the Counter Sour Cream
I used to make sour cream by just throwing some vinegar or lemon juice in some cream — and keeping it refrigerated until I wanted to use it. It wasn’t the same, but in a pinch, it did awesome. However, I am now officially a believer in this new, easy, 6 hour or less method (that requires very little) and yields amazing results. Plus, it’s fermented, so it’s awesome for your gut (and we can all use any help we can get here in South Asia, amen?). You just use 2 small containers of amul cream, warm it so that it’s warmer than room temperature (about 1-2 minutes in the microwave), and then add cold dahi (plain yogurt) and stir. Then, leave it on your counter for 4-6 hours until it’s firmed up. After that — voila! Just pop it in the fridge and it will firm up even more and be perfectly ready for your next taco/chili night.
Leave it on the Counter Sour Cream
4-6 hours - makes 500 ml
2 250 ml containers of Amul Cream
1 tablespoon of Dahi
Pour the cream into a microwave safe container and microwave on high for 1.5-2 minutes until about 120 degrees Fahrenheit.
To the cream, add one tablespoon of cold curd and stir. Cover and let sit on your counter for 4-6 hours, until firm (this will vary depending on your home’s temperature). Once firm, refrigerate until cold (about 2-3 hours).
** If your dahi is old, this method will make the cream taste incredibly sour, or might not even set up properly. If making this in America, just use one tablespoon of plain yogurt.