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Ingredients

How to Instantly Make Sour Cream Creamier

Here’s how to get a picture-perfect dollop every time.

Sour cream straight out of the container isn’t exactly the stuff of TV commercials. When you dig beneath the top layer of liquid to scoop a dollop out of the tub, it usually looks dense, matte, and angular, and while it may taste just fine, the dairy product lacks the smooth glossiness that is its calling card.

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But you needn’t be a food stylist to beautify your sour cream (or yogurt, crème fraîche, crema, or any cultured dairy product, for that matter). To get a picture-perfect dollop, you just need to take one simple step: Give the container a good stir before you scoop. Doing so will incorporate the liquid that settles at the surface or puddles into crevices, making the dairy instantly homogenous, shiny, and creamy.

Here’s why: These cultured dairy products are gels composed of protein strands holding liquid. Undisturbed, the gel is solid-like; stirring it loosens the connections between the protein strands so that the gel becomes fluid and recombines any liquid. That fluid state, however, is only temporary, and the liquid will likely leak out as the gel sits, so for the best results, you should stir the mixture each time you use it. 

UNSTIRRED VS. STIRRED

And while you’re already stirring—why not take your sour cream to the next level by adding some flavorings? We like supplementing our sour cream with a touch of maple syrup to compliment the dairy’s tang (a particularly nice compliment for earthy sweet potato soup), or minced fresh garlic and chives for a boost of savoriness.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.