Low-fat sour cream can be thickened by allowing it to sit in a slightly warm environment followed by refrigeration.
Methods for Thickening Low-Fat Sour Cream
This method leverages a slow fermentation process, resulting in a thicker consistency. While not explicitly stated to be for low-fat sour cream specifically, the process described below works generally to thicken sour cream.
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Controlled Fermentation: Place the jar of low-fat sour cream in a turned-off oven with the oven light on. This provides a gently warmed environment (approximately 80-90°F/27-32°C) for 12-24 hours. The oven light provides a low level of heat, promoting slow fermentation and thickening.
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Refrigeration: After the fermentation period, refrigerate the sour cream for 12 hours. This chilling step helps to further solidify the thickened sour cream.
Important Considerations:
- The exact time needed for thickening may vary depending on the initial consistency of the sour cream and the ambient temperature.
- This method relies on the natural thickening properties of the sour cream's bacteria.
