Below I will give a step-by-step description of how to make soy sour cream at home. Powdered lactic acid is used for this recipe. It works as a stabilizer and thickener, and also gives sour cream its characteristic milk-and-sour taste. Soy milk should be sugar-free, preferably homemade. Milk should be at room temperature, you can slightly warm it if you take it out of the refrigerator. Soy sour cream turns out to be very tasty, tender and creamy. It is suitable for sweet and savory dishes.
Main Ingredient: Vegetables / Legumes / Soy
Dish: Sauces / Sour cream sauce
Diet: Lean meals / Vegan dishes
- Soy milk - 180 Milliliters (room temperature)
- Coconut Oil - 60 Milliliters (Refined)
- Sugar - 1/2 Teaspoon
- Salt - 1/2 Teaspoon
- Lactic acid - 3/4 Teaspoons
How to cook "Soy sour cream at home"
Prepare all ingredients.
Melt the coconut oil until liquid.
Pour the soy milk into a container where you will whisk the sour cream. Add sugar and salt.
Pour the coconut oil into the milk in a thin stream while whisking the liquid with a blender.
Then add lactic acid and whisk again. The consistency should get thicker.
Pour the liquid into a glass jar and refrigerate for a couple of hours.
After that, the sour cream will stabilize and become thicker.
Soy sour cream is ready!