Did you know that you can make your own sour cream at home?
All you need is two ingredients – heavy cream (any kind is fine, but the less additives the better) and buttermilk with live active cultures.
In a clean, dry jar, pour 1 cup of fresh heavy cream from a newly opened carton and add 1 tablespoon of buttermilk. Put on the lid and shake vigorously. Let the jar sit on the counter undisturbed for 6 hours or overnight until the whole mixture thickens and sets.
The key success with this recipe is to use fresh buttermilk with live cultures AND to use heavy cream from a carton that has just been opened. If the carton has been previously opened, you will need to pasteurize your heavy cream to 165 degrees F and then let it cool to room temperature before adding your buttermilk. If you add the buttermilk to the cream while it is hot it will kill the cultures and you won’t end up with anything but a tangy heavy cream and you’ll be back where you started.
If you have access to raw milk you can also use a culture from some of your milk that has clabbered to make some wild sour cream. Simply follow the instructions above replacing the buttermilk with clabber. It works quite well and some people, like my son, tolerate the wild culture better than the cultures in the buttermilk. You can use the cream that you have skimmed from your fresh milk, or cream from the store, and both work fine to make this sour cream at home.
Once the cream has set, store in the refrigerator and use within two weeks.
You can also keep your culture going perpetually if you make a new batch within 7-10 days of culturing the last batch. And if you need extra, just double or triple the recipe. It works great!
Stay tuned for an allergy friend recipe for homemade, sugar and vinegar free ranch dressing….