Need "sour cream" help

[Gittel]

Yesterday I made the "sour cream" recipe by creaming cashews with water. I believe this is Erica's recipe used with her no-meata fajitas. It tasted divine! I left the container out on the counter overnight, as instructed. This evening it had lovely pink splotches on it. Mold!! :eek: What happened? Did the pretty fungus grow because I had covered the container? I scraped off the top layer of cashew cream and refrigerated the container. Can I still use this? I don't want to introduce unwanted cultures into my body. Thanks for any guidance!

Gittel

[Gittel]

This morning the cashew cream now smells like sour cream. It also has lots of small air bubbles throughout. Is this ok?

Gittel

[justinesmith]

It sounds like it may have fermented overnight. Our motto is if it tastes O.k. it's a go. Good luck!

[tanishamarshall]

Yesterday I made the "sour cream" recipe by creaming cashews with water. I believe this is Erica's recipe used with her no-meata fajitas. It tasted divine! I left the container out on the counter overnight, as instructed. This evening it had lovely pink splotches on it. Mold!! :eek: What happened? Did the pretty fungus grow because I had covered the container? I scraped off the top layer of cashew cream and refrigerated the container. Can I still use this? I don't want to introduce unwanted cultures into my body. Thanks for any guidance!

Gittel


I would be afraid to eat anything that has change in color and looks weird..

[LearningDaily]

Anything that I question, I don't eat. Pink stuff that grows on something that is supposed to be whiteish is a no in my book.

I made this recipe a couple of weeks ago, left it covered on the counter for two days and it never turned pink or did anything weird. I left it in the food processor container that it was made in, so I don't know if that made a difference as it wasn't completely air tight.

[Gittel]

Hmmm. Mine was completely airtight. That may have been the problem. Did yours taste ok, LearningDaily?

Gittel

[LearningDaily]

Yes, it tasted wonderful.

[samariah]

has anyone made sour cream out of coconut cream?

[sport]

I have made sour cream by adding the juice of a lemon to cashew cream. It was really nice.

[greenday]

"Pink mold" is most likely really pink yeast. Did you touch the cashew cream with your finger or use a spoon that had been in your mouth? If so the yeast transferred from your body. Yep, gross I know! What do you think that pink stuff is in your shower or toilet if you go too long between cleaning? Yeast from your body. Trivia lesson for today. :eek: PS: Add lemon juice next time, acidity keeps "bugs" down, aka natural preservative!

[Gittel]

greenday, that is so interesting. I can't remember if I did "double dip" with my spoon--the cashew cream was soooo yummy--but it's possible. Do you think that it can still be used since I took off the top 1/2 inch? I'll be more careful in the future.

I haven't tasted the "sour cream" for a couple of days. It really smells like sour cream. It has a strong fermented odor. Is this still good or should I chalk it up to another mistake?

Gittel

[queenfluff]

Fermented products are good for our digestion. If you are worried about the pink stuff, just scrape it off.

Yes, it is safe to eat - you "accidentally" did something right. I would make sure you keep it in the frig and eat it up within a week or two. How it turns out depends on the temperature in your house too. It will ferment faster if it is warmer.

I make fermented sour cream all the time. I never had any pink stuff. I use a probiotic to get it "sour". It lasts about a week or two until it starts tasting or smelling "off".

Here is my recipe if you are interested:

http://www.goneraw.com/recipes/341-Raw-Sour-Cream

[Gittel]

queenfluff, thank you for the encouragement. And for your recipe. Your website is great!

Gittel