Fresh Sour Cream with Chives
There is a difference between green onions and chives. As I would always add, grow your own herbs! Chives are so easy to grow and the more you cut it, the more you get!
Chives remain thin, have green hollow stalks and small bulbs. Green onion have larger bulbs and long fat green stalks. The difference is the taste. The taste of chives are distinctive and fresh. Green onions are more pungent and oniony. You also get garlic chives, that have a delightful garlic flavour but light, not overpowering.
To make fresh Sour Cream with chives cannot be simpler.
You simply buy a tub of good quality sour cream. I prefer Lancewood double cream sour cream. Sour cream is not cream cheese, also, believe it or not, it is not crème fraîche, which is cultured. To get a little technical, sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it. In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it.
Chop a handful of fresh chives, scoop two tablespoons of sour cream out of the tub and put aside to re-add later. (Just to make some room for the mixing). Add the chives and stir in. Re-add the two tablespoons and stir in. Let is stand in the fridge for an hour, or, better through the night.
The chive flavour infuses into the sour cream.
After tasting your own sour cream and chives, you will not buy a store product again!