Soy milk sour cream or creme fraiche

Every vegan should learn this trick - you'll never have to buy sour cream again :) It's dairy free, simple and brilliant!

Recipe by Nina fra Plantepusherne on November 26, 2014

Rating

5 stars (10 reviews)

dairy free, lactose free, nut free, vegan

CURDLE THE MILK
- To optimize this step, heat the soy milk untill lukewarm. It should feel 'neutral' and be about 40°C or 100°F. Be carefull not to burn it.
- Mix lemon, water, salt in a bowl. Pour the heated soy milk over while trying to make it reach different areas of the lemon mixture. Now just once or maybe twice stir the curdling milk EVER so gently to distribute the lemon mixture and encourage a more even curdling. This is what it should look like:
- Let it sit untouched for 10-20 minutes with a lid on.
SEPARATE THE WHEY FROM THE CURD
- In a cloth lined colander or tofu press slowly gently pour the curdled milk. Let it drip for a couple of minutes and slowly start to wrap the cloth around it to strain it. I like to hang it as illustrated in the blog post. When most of the whey has dripped away press some more off with your hands. Only clear whey should come out. If white stuff somes out, you're pressing too hard.
BLEND IT SMOOTH
- Open the cloth. Spoon out the mushy mess into a jar and with an immersion blender mix it for a coulple of minutes untill completely smooth. A small foodprocessor can also be used. It gets firmer when chilled and also when you allow it to set after the blending. So it's best not to serve it straight after blending but allow it to rest - and chill - first.

Vitina on 2024-03-25 (5 stars):
Sorry, I meant to replace the starter culture in the optional culturing at the end of the recipe. I got probiotics, as suggested, instead. By the way, can I freeze the sour cream to extend it's life or will that mess with the taste?
Mrs. Grimalkin on 2023-08-03 (5 stars):
I forgot to put stars, I give it five stars!
Sabine on 2021-08-14 (5 stars):
Hello. I just made this, and I was pleasantly surprised, as it tastes like real sour cream. Granted, I can taste the soy, but I really did not expect the other flavors to come together that way. I will also use this recipe, in the future, to make plain tofu, as liquid nigari has not been working for me. I followed your instructions, to the letter, and the soy milk curdled immediately. At the end of the 20 minute wait, there were so many curds. Thank you so much for sharing this recipe.
Alex on 2021-04-25 (5 stars):
Just made it, Its brilliant! i can't believe i have sour cream now! )
Ourdia on 2020-04-27 (5 stars):
Hi Nina, I’m so excited so try this, I’ve got the almonds ready in the blender! Just wondering if I could use yoghurt in place of the lactic acid which would then allow me to also culture the sour cream (though I’d have to reheat the mixture to 42°c to activate the bacteria 🤔). Have you ever tried?