Sour Cream

[Old55]

We've seen Ricotta in Cebu at Rustin's. 

[Gator]

2 hours ago, JasonK said:

Ricotta Cheese also difficult to find.  Doesn't help I am in Davao.  Maybe easier to find in Manila or Cebu.   S&R has lasagna noodles on the shelves all the time but never rocotta cheese.  

Though not always in stock, I’ve seen and purchased ricotta at SM Clark, S&R and Landers. Two different brands, one was quite thick and the other runny (similar to the Nestle sour cream). Flavor was ok, not as good as “Polly-O” (famous USA brand), but was adequate when I made baked ziti. 

[Imaginos]

If there's a South close you should try them. Pretty good selection of dairy and western staples. I get more there than the local S&R or Landers.

[Mike J]

17 hours ago, JasonK said:

Ricotta Cheese also difficult to find.  Doesn't help I am in Davao.  Maybe easier to find in Manila or Cebu.   S&R has lasagna noodles on the shelves all the time but never rocotta cheese.  

Found this recipe to make Ricotta.  Rated 5 stars.  Maybe worth a try?

Ingredients
8 cups whole milk 2 liters
½ teaspoon salt
3 tablespoons  lemon juice or white vinegar freshly squeezed
Instructions
Line a colander with a large piece of lightly dampened cheesecloth that has been folded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials. (Alternatively, you can use a recycled ricotta basket placed on a bowl).
In a large heavy based saucepan, over medium heat, heat the milk.
Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch.
If you have a thermometer, heat to 185 F. If you do not have a thermometer, you need to reach a stage where there is a lot of steam, little bubbles close to the edge of the pot and the formation of a slight film. It should take about 20 minutes to get to this stage.
Lower the heat to low.
Add the lemon juice (or vinegar).
Slowly agitate the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).
Remove from heat.
Cover pot and let stand for about 20 minutes.
Carefully “ladle” your ricotta into the cheesecloth lined colander or your basket. The consistency of the final product will depend on the amount of time you leave the ricotta to drain. For a creamy ricotta, let it sit for 3-5 minutes; for a dryer ricotta, it can sit up to 20 minutes.
Use immediately. Cover and refrigerate any leftovers.

[OnMyWay]

On 11/21/2022 at 8:21 AM, Tommy T. said:

There were a few forums regarding sour cream a few years ago, already. I know I was one of the instigators...

Well, recently, L and I have found real sour cream... It is not cheap, but it is available at select stores. Emborg is the brand name. It is readily available at the local S & R store here in Davao.

Old, old, old, but I remembered this thread just now at Royal Duty Free.  They just started getting some Bulla products recently.  They sold out the Bulla yogurt quickly.