This installment is about cannabis sour cream. Sour cream is a staple in many professional kitchens. It can be used as a quick burst of tanginess to bring a dish to life, it adds a little decadence to soups, and even finds a home in certain cheesecakes and desserts.
Making sour cream involves cream, buttermilk, and about 40 hours at room temperature. To make canna sour cream, I would suggest using some cannacream and some store bought buttermilk. You can make your own buttermilk, but for the work it takes and the delicacy of the process, I think you’ll be perfectly happy dropping a couple bucks on a little buttermilk.
Here’s What You Need:
- 2 cups cannacream
- 4-6 tablespoons of buttermilk
- Sealable container
How to Make Canna Sour Cream
Essentially, you’re making cream Ceviche. That is, you’re “cooking” the cream with acid instead of heat. The acid in the buttermilk, when left unrefrigerated, reacts with the cannacream and curdles the cream. This curdling process is what causes the cream to congeal into something with a bit more suspension.
What you want to do is leave the cannacream/buttermilk mixture in a room-temperature (about 70 degrees) space for around 40 hours (at least 24 and not longer than 48). Make sure the container is sealed and let it sit. Refrigerate when it’s done to slow the acid and enjoy!
Check out other posts from Weedist’s Great Edibles Recipes series!