|I wish I could quit you.|
First off, let's compare ingredients. In the Darigold corner we have:
Cultured Pasteurized Cream and Milk, Whey, Modified Corn Starch, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Maltodextrin, Citric Acid, Carob Bean Gum, Potassium Sorbate (as preservative).
These are my best guesses for why those ingredients are found within, but corrections are welcome!
- Culturized Pasteurized Cream and Milk speaks for itself.
- Whey is a by-product of the cheese-making industry. Because it still has nutrients in it, it's often used as a dough conditioner in baked products or a stretcher in dairy ones, such as here.
- Modified Corn Starch is a thickener.
- Sodium Phosphate: texturizer and prevents separation.
- Guar Gum: another emulsifier, thickener and stabilizer
- Carrageenan: another gum made from seaweed extract to stabilize, texturize, emulsify.
- Calcium sulfate is a firming agent with preservative qualities.
- Maltodextrin, a carbohydrate derived from rice, corn, or potatoes, fills and thickens.
- Citric Acid enhances tart flavors and preserves food.
- Carob Bean Gum is another thickener.
- Potassium sorbate functions as a preservative, inhibiting the growth of yeast and mold.
I did guess that homemade sour cream would be a much thinner affair, since I wouldn't have four thickeners added to it. Check out the TWO ingredients of my homemade sour cream:
I'll definitely play around with this more, but processors have the advantage on me: homemade sour cream is more expensive than storebought because whipping cream is pricey, especially if you use an organic or local, smaller-farm brand. For this reason, I can't give this the #OrganicTightwad label, but you may want to give it a try as a special treat.
Next up: homemade laundry detergent!