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MOEGO65 SparkPoints: (0)
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6/23/11 11:17 A

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When we lived in New Mexico, they sold sour half and half and it made the best fetticinni Alfredo. I have not seen it since coming back to Michigan. if I find it I will you know

Edited by: MOEGO65 at: 6/23/2011 (11:19)
DEEANN8's Photo DEEANN8 Posts: 5,122
2/19/09 2:16 P

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Thanks Twist, I'll remember that one. emoticon emoticon

(I do miss some of those funny little emoticons at CK)

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
TWISTOLOMEW Posts: 2,021
2/19/09 11:33 A

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Dee, the correct answer here is "the dog ate them"

woof! emoticon emoticon

DEEANN8's Photo DEEANN8 Posts: 5,122
2/18/09 9:01 P

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Ummm..... emoticon ... there were a couple left over that night, but.... well... emoticon ... there don't seem to be any left now emoticon

I wonder where they went? emoticon

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
TWISTOLOMEW Posts: 2,021
2/18/09 1:37 P

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hmm.... something to hold over your head, perhaps? Like, if you don't exercise today, I'll send you a pastry? emoticon

VITAMINJ's Photo VITAMINJ SparkPoints: (10,273)
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2/18/09 1:12 A

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Sweet! Send the two leftovers to me!

Just kidding. Don't send me pastry. Ever. emoticon


emoticon

All the freaky people make the beauty in the world.


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THINMAMAWARD's Photo THINMAMAWARD Posts: 1,949
2/15/09 8:29 A

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So glad it worked out for her. Glad you had fun.

In a prebariatric program hoping to get approval for weight loss surgery.

Be Blessed!

Kathy



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DEEANN8's Photo DEEANN8 Posts: 5,122
2/14/09 10:04 P

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She made it with the fat free sour cream and it turned out just fine. I really liked it. We took it to the chocolate party and I think there were only two left by the end of the night.

Thanks for all your input. Who says 'too many cooks spoil' anything? emoticon

Edited by: DEEANN8 at: 2/14/2009 (22:04)
Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
DEEANN8's Photo DEEANN8 Posts: 5,122
2/13/09 3:32 P

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Joey, thanks. I'll show this to my daughter. We did buy fat free sour cream last night and low fat cottage cheese (which she was going to dry according to directions in a book we have), and she was supposed to be baking it today... so I'll see how it turns out. If it's too thick, I'll show her this so she can try again with a different combination.

I'm really hoping it turns out well. I do love cheesecake, but usually only have it if it's ordered at a descent restaurant b/c I hate the strong cream cheese flavor in most of the home recipes.



Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
VITAMINJ's Photo VITAMINJ SparkPoints: (10,273)
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2/13/09 1:12 P

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Okay, everyone stand back. Scientist stepping in, here.

And Wisconsinite.

Older recipes, and some even these days out on the farm, call for souring of different dairy products, or provide a way to use products that have soured on their own.

There are two ways to sour dairy: with acid, or with bacteria. When they sour on their own, it is with bacteria. Really, this is still acid-souring, but in the old days, no one knew that. People typically will sour milk or cream using lemon juice, vinegar, or buttermilk. Vicki's method with the boiled canning jar is a great approach, and Rockinchick's vinegar method works well, also. However, using acid-souring when the recipe calls for a soured product can sometimes add enough acid to "break" the batter.

Your recipe could use dairy you sour yourself, or sour cream from the store, or probably even yogurt. Just like any other recipe, the less fat involved, the less like a full cream cheese cake your final product will be. You will have to experiment to find the best compromise.

To follow the recipe more or less exactly, I would use either full-fat or fat-reduced sour cream, and blend it with milk to thin it a bit. I would guess that you want something the consistency of a light pudding or yogurt. Sour half-and-half usually isn't the heavy, thick paste that full-fat sour cream is. It might get there eventually if you let it set around enough.

Your cheesecake should be about the consistency of most cake batters when you are pouring it, maybe a little heavier. If it is not settling on its own, you might need to thin it a little with milk.

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Edited by: VITAMINJ at: 2/13/2009 (13:14)
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THINMAMAWARD's Photo THINMAMAWARD Posts: 1,949
2/13/09 8:02 A

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Dee when a recipe calls for buttermilk or sour milk and I don't have it I just use a little vinegar and let it set for a few hours. It has worked fine for me.

In a prebariatric program hoping to get approval for weight loss surgery.

Be Blessed!

Kathy



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DEEANN8's Photo DEEANN8 Posts: 5,122
2/12/09 2:22 P

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emoticon LOL - I'm not baking that !!! emoticon

I didn't have a daughter for nothin' -- she's in charge of baking and she loves it. I just say "Mmm... this looks good," and if she at least partially agrees with me she makes it. emoticon

And uh ... emoticon ... I just help with the eating part.

When I spotted that recipe, I hadn't looked at the ingredients close enough, and when she went to see what we needed to buy to make it, she asked about it, it wasn't listed in our book of substitutions, I googled it, and got nowhere.

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
TWISTOLOMEW Posts: 2,021
2/12/09 2:03 P

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In looking at their definitions, I'd say the main diff between sour cream and sour half-and-half is at least 18% fat versus no more than 18% fat.

Stop scratching your head, grab the fat free sour cream and enjoy your mini cheesecakes!!! :-)
mmmmm cheesecake..... *sigh*

DEEANN8's Photo DEEANN8 Posts: 5,122
2/12/09 12:59 P

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Yeah - don't feel quite as dumb as I did when I first asked - LOL. I decided to go to the site credited for the recipe and this is a page I found:

www.eatwisconsincheese.com/wisconsin
/o
ther_dairy/milk/cream.aspx


I still don't know where to buy it, but sounds like sour cream is the closest to sour half and half.

emoticon

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
LUCKYDUCK2's Photo LUCKYDUCK2 SparkPoints: (33,951)
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2/12/09 12:47 P

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That has me stumped. What I shared may get to thick in consistency for this recipe. I have no clue.

See, this was not a dumb question. We are ALL scratching our heads. LOL

It sure sounds yummy though! The dessert, that it. LOL

Vicki



IF NOT NOW, WHEN? Love yourself into health and a good life of your own.


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ANARIE's Photo ANARIE Posts: 12,342
2/12/09 12:35 P

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Wow, sour *fat-free* half & half? I'm stumped. I'm guessing they mean that you should sour it yourself, but brands of fat-free half & half vary so much that I'd be afraid of getting a curdled mess.

I think I would use fat-free sour cream, and if it seems too thick or dry, add a few teaspoons of fat-free half & half or milk.

Maybe you could e-mail the Milk Marketing Board and ask if anybody in the office happens to know. Maybe that's a new product they haven't marketed very well yet.
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DEEANN8's Photo DEEANN8 Posts: 5,122
2/12/09 8:44 A

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A couple people have suggested adding a little lemon juice or vinegar -- like when making sour milk.


The recipe was for mini chocolate chip cheesecakes w/raspberry sauce. Here it is...


Serves: 12 person(s)

Preparation Time: 20 mins
Cooking Time: 25 mins
Extra Time: 3 hrs (or several hours, for refrigeration)

Yield: 12 x mini cakes


So rich, creamy, and with a touch of chocolate - this lower fat dessert is delightful!


Ingredients:
3 eggs

1/2 cup sour fat-free half-and-half

2 cup dry curd low-fat cottage cheese (1%)

2/3 cup sugar

2 Tbsp flour

1 tsp vanilla

1/3 cup mini semi-sweet chocolate chips

12 chocolate wafer cookies

1/4 cup seedless low-sugar red raspberry jam (such as all-fruit) (for sauce)

1 tsp water (for sauce)

1/2 pint raspberries (for sauce) *



Directions:
MINI CHEESECAKES: Place eggs, sour half-and-half, cottage cheese, sugar, flour, and vanilla in blender container or food processor work bowl fitted with steel blade. Cover; process until smooth. Stir in chocolate pieces.

Pour into twelve foil cup-lined medium muffin cups; top each with one cookie. Bake at 350°F for 25 minutes. Cool to room temperature; chill several hours.

To serve, remove foil cups from cheesecakes. Place cookie side down on serving plate. Serve with Raspberry Sauce.

RASPBERRY SAUCE: Microwave jam and water in 2 cup bowl on high 1 minute or until melted when stirred. Fold in raspberries.

Variations:
* If fresh raspberries are not available, substitute frozen raspberries.

Author:
Wisconsin Milk Marketing Board

NUTRITIONAL INFO
(Per Serving)
Calories-196 cals
Fat -6.1 g
Carbohydrates 28.1 g
Protein 7.2 g
Cholesterol 49.0 mg
Sodium 198 mg
Saturated Fat 2.3 g
Fiber 0.9 g
Calcium 42.0 mg
Total Sugars 22.5 g



Edited by: DEEANN8 at: 2/12/2009 (08:51)
Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
LUCKYDUCK2's Photo LUCKYDUCK2 SparkPoints: (33,951)
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2/12/09 12:39 A

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LOL ANARIE! You are JUST too cute. :)

I did not catch that until you pointed it out in this second reply.

I don't know if sour half and half taste sweeter then lite sour cream and if they are the same or not.

What is this a recipe for?

Vicki



IF NOT NOW, WHEN? Love yourself into health and a good life of your own.


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ANARIE's Photo ANARIE Posts: 12,342
2/11/09 10:33 P

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Wow. How many times can someone use the word "just" in one post?

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ANARIE's Photo ANARIE Posts: 12,342
2/11/09 10:31 P

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What kind of recipe is it? Can you tell from reading it whether the half & half is in there to provide liquid or to provide body?

You could be replacing either sour cream or sour milk. If it's supposed to make the product thick and creamy, then you could probably just use reduced fat sour cream. If it's just a little liquid in something like a quick bread, then you can just add a little lemon juice or vinegar and let it sit for an few minutes.

If there's baking soda in the recipe and there's just a small amount of the cream, then the sour whatever is just in there to set off the reaction. You could probably even just add a few drops of lemon juice separate from the cream and it'd work fine.

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DEEANN8's Photo DEEANN8 Posts: 5,122
2/11/09 5:37 P

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I could't find it either. All I could find was links to recipes to use it in.

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
TWISTOLOMEW Posts: 2,021
2/11/09 5:14 P

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One of the few things I couldn't really find an answer for on the internet - including my beloved Google!! *gasp*

It sounds to me like sour half and half is the lighter version of sour cream.

DEEANN8's Photo DEEANN8 Posts: 5,122
2/11/09 4:31 P

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So...?? is sour half & half and sour cream the same thing?

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
ECOMUFFIN's Photo ECOMUFFIN Posts: 2,025
2/11/09 4:13 P

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Could you just use light sour cream? Or regular sour cream for that matter?


~Alicia
“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” -John Lennon


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LUCKYDUCK2's Photo LUCKYDUCK2 SparkPoints: (33,951)
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2/11/09 3:59 P

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This is what you need to do to make sour cream from half in half.


2 cups light cream (like half and half)
3 tablespoons buttermilk
Canning jar

Sterilize a canning jar in boiling water

Pour the cream and buttermilk into the hot jar

Cover the jar tightly and shake to combine the ingredients

Keep at room temperature until it reaches the desired thickness .. usually let stand at room temperature about 24 hours until very thick.
-A higher percentage of butterfat in the cream will produce a thicker sour cream.

Stir before serving

Chill homemade sour cream well before using and keep refrigerated. You can store in the refrigerator up to three weeks
-Throw the sour cream away if mold begins to form on the top

_________
I have made milk sour for a recipe by adding a small amount of white vinager to it.






Vicki



IF NOT NOW, WHEN? Love yourself into health and a good life of your own.


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DEEANN8's Photo DEEANN8 Posts: 5,122
2/11/09 2:45 P

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Calling all cooks!

At the risk of sounding totally dupid...

I have a recipe that calls for sour half & half. Is this something you buy... or do you just let it sour?

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
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