I love me some sour cream. It's a staple in our home, it can not be done without. I seem to have passed on this love to my kids. This is Indiana eating sour cream by the spoon full in a restaurant, we're classy like that.
This recipe is so ridiculously easy, I have no idea how I've gone 30 years without knowing about it. Making your own sour cream, who knew?
All you need is cultured buttermilk and whipping cream.
Take a clean 1 quart jar, pour about 1/2 cup of buttermilk in the bottom then fill with whipping cream, stir really well, put the lid on and let it sit on the counter for 12-36 hours. You should keep your jar in a warmish area of your kitchen away from cold drafts. I keep mine on my stove, that way I won't forget about it.
You will know it is done because it will thicken up to a nice sour cream consistency. It will also thicken a bit more in the refrigerator. That's it. You have your own sour cream without all the added stuff that comes with store bought. And, all those bacterial cultures are really good for you. You can use your sour cream as a starter for your next batch as well.
This post was shared at Real Food Wednesdays, Healthy 2day Wednesdays, and Frugal Days Sustainable Ways.
You'd love the milk/cheese recipes on my blog too Gab, they are easy as well. I'm always shocked how easy it is.
ReplyDeleteHow awesome! Thanks for sharing this, my middle boy eats sour cream like crazy and I could feel good about giving him this.
ReplyDeleteI'm so excited about this! I'm going to make it right away!
ReplyDeleteIf one wanted to, it's easy (but strenuous) to make your own butter and buttermilk. You put whipping cream in a sealed container that's about half full, and shake it for about half an hour. I got some rambunctious kids in my class to do this once while the rest of us made cookies. It was hilarious; they were so worn out! You end up with a lump of butter, and the liquid left over is buttermilk. Which you can then make into sour cream!
Also, your recipe is almost identical to creme fraiche, which is really difficult (and expensive) to find in stores. Just put it in the fridge a wee bit earlier, to make it runnier. Voila!
(I love your blog.)
wow. I never thought it would be that easy. I found this on pinterest and am so glad I did. Just love your blog and am now your newest follower. when you have a chance check out my blog www.questfordelish.blogspot.com
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