Why is sour cream so expensive here and for only 90g worth?
I’ve looked everywhere for decent sized package of sour cream, even at the overpriced import shops like Kaldi’s, and I still can’t find a decent sour cream that’s smooth and creamy.
Substituting recipes with yogurt is fine and all, but Greek doesn’t have the right kick like sour cream. 🙁
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Any recommendations? Answers? Thanks :’)
11 comments
It’s sometimes cheaper at a gyomu super but yeah
while not a 1:1 substitute, greek yogurt and a splash of lemon juice (cos Japanese seem to prefer less sour) can do in a pinch. add a little cream if you need the creaminess.
another way to go is make your own yogurt (too easy in this weather!) and let it drain for a day until it gets pretty stiff. Add back a little drained whey until it’s the right consistency. tastes different to sour cream but also tastes really fucking good.
I had to learn how to make sour cream because of this.
You’ll need 250g fresh cream, 65g yogurt and 30g of lemon juice. Mix everything together and leave on a somewhat cool place for 24hours lid open (put a pepper towel to cover it). It won’t go bad.
It might be as expensive as the commercial one (depending on the ingredients you buy) but it’s more fun at least.
The sour cream they sell here is really thick and kind of cheese-like in flavor too. I don’t like it.
The sour cream situation in Japan is a tragedy
I quite like it, actually. I remember my first time using it, I was like, “wth is this mess???” I like to mix up a bowl of cucumbers and sour cream for a quick snack sometimes. But I realized that I only needed a small dollop and that the water from the cukes thinned it out while still retaining a nice strong flavor. Went back home where they only sell the 14% stuff and hated it. Much too thin and flavorless!
Hanamasa has 180ml size but it’s the standard thick type. I just dump it out and thin it with milk
Costco has sour cream.
I get the Japanese sour cream and mix it with plain yogurt… helps with the texture and the cost.
The Supa in Tokyo Hands, Sapporo has decent sized tubs of sour cream. I had to search for ages to find it. Went without for 6 years and ate Mexican, potatoes, beef strog etc without this essential ingredient. My life is a little more aligned again because of this find. Good hunting!
Totally hear you, OP. After being continuously frustrated with the sour cream situation here in Japan, we’ve decided to make our own crème fraîche.
I’ve seen heavy cream in some super markets, but buttermilk is what seems hardest to find.
We’ll see if we can’t find some at a slightly higher end/import super, and try to post the result here when we have something.
A quick google/YouTube search reveals how simple the recipe is, and is what I like about the idea most so far.