I. miss. dairy.
Good, cheap dairy.
Having grown up in the Midwestern portion of the United States I’m a sucker for any type of cream and am particularly (okay, insanely) fond of cheese curds and, well, cheese in all its delicious varieties. Which is why living in China–the land of anti-dairy–has been particularly challenging for me food-wise.
Not that you can’t find it; I have found some half-decent cheddar and mozzarella for a fairly decent price–but I have also paid $8 for 8oz of imported Tillamook…
Sour cream is available in many import markets in Shanghai, but like its Chinese yogurt counterpart, most Chinese sour cream is reaaaaally runny (FYI, most yogurt here comes equipped with a straw, it’s that thin). It’s also quite expensive; I usually see it go for about 35rmb for a 4oz tub, a little over $5USD (about quadruple what I’m used to spending).
Which is why this five minute, two ingredient, deliciously thick and creamy homemade sour cream recipe has been so clutch for me, and to be honest, I actually think it tastes better than the store-bought stuff back home (kid you not). And at 44rmb for 1 liter of heavy cream, it’s saving me some serious Maos.
And that always makes me happy 🙂