I have read, but have not tried it myself, that you can make sour cream (the real stuff) at home by stirring together cream and buttermilk and letting it curdle. This may not be helpful to you if you can't get buttermilk in Argentina either.
(My last attempt to make yogurt in a similar manner was not really successful. I think I needed a warmer place to leave it.)
Thanks! You can make buttermilk by adding vinegar to whole milk, which I have done before. I might give that a try as well, but it seems like a more involved process than just mixing these ingredients together.
At dinner, we also talked about how we wanted to make yogurt here. Almost all the yogurt here has added sweetener. We're thinking of having an afternoon where we all get together and do this. I really want a yogurt maker and might bring that back with me the next time I go to the states, or have someone bring it in. It's all about keeping it the right temperature. I have heard that you can make it in the oven with just the pilot light, but that's not how the gas ovens work here. You light the pilot light when you want to cook each time.
The point of the buttermilk is that it has the bacteria cultures you want to sour the cream, so I don't think vinegar (or lemon juice, in the above) will be quite right.
There's a recipe for yogurt on p. 158 of http://www.amazon.com/Milk-Surprising-Story-Through-Ages/dp/1400044103/ . I don't have a good way of keeping even heat either, but there should be a way to kluge it--periodically turning the oven on for a short period, or just having a good insulated container. And even if the heat isn't quite right, it'll just take longer.
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(My last attempt to make yogurt in a similar manner was not really successful. I think I needed a warmer place to leave it.)
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At dinner, we also talked about how we wanted to make yogurt here. Almost all the yogurt here has added sweetener. We're thinking of having an afternoon where we all get together and do this. I really want a yogurt maker and might bring that back with me the next time I go to the states, or have someone bring it in. It's all about keeping it the right temperature. I have heard that you can make it in the oven with just the pilot light, but that's not how the gas ovens work here. You light the pilot light when you want to cook each time.
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There's a recipe for yogurt on p. 158 of http://www.amazon.com/Milk-Surprising-Story-Through-Ages/dp/1400044103/ . I don't have a good way of keeping even heat either, but there should be a way to kluge it--periodically turning the oven on for a short period, or just having a good insulated container. And even if the heat isn't quite right, it'll just take longer.
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