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By Carolyn Shearlock, author of The Boat Galley, with over 350 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too – plus an active Facebook community to ask questions and share tips with other readers! The print edition of The Boat Galley Cookbook, written with Jan Irons.
Nov 25 2012

By Carolyn Shearlock, author of the The Boat Galley with over 250 free articles to get the most out of your boat kitchen with galley tips, insights and equipment recommendations.

How would you like to have sour cream available on your boat without having to keep it refrigerated? 

Here's a quick and easy way to make your own sour cream from ingredients that don't have to be refrigerated.  If you can put the mixture in a cooler or refrigerator for 15 minutes, it'll get even thicker, but it will work perfectly even if you don't.  Add a packet of your favorite dip mix and a bag of chips or baby carrots for a great mid-afternoon snack aboard your boat.

Check out a youtube video at http://youtu.be/tkiiOqKcOlw  to see how's done.

All you need is a can of " Media Crema" and a teaspoon of white vinegar, lemon or lime juice.  Mix them together and you've got sour cream.

What's this "Media Crema," you're asking?  it's very similar to half-and-half and comes in a can-but you'll find it in with the Mexican (or Latin) foods instead of with evaporated milk in the grocery store.  (don't try to substitute evaporated milk or sweetened condensed milk - they won't work).  Each can makes 1 cup- so if your favorite dip requires a pint, you'll need two cans.

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