If you have some left over cream that needs to be used up or has just reached its expiration date don’t throw it away! Make sour cream! Takes a couple days but very little effort.
Combine the ingredients and store in clean jar with a breathable paper towel, disposable coffee filter, or fabric covering (such as cheese cloth) string tied or rubber banded to stay on.
Allow to sit a normal room temperature between 65 to 75 F degrees for 24 hours.
Stir, seal with an actual lid this time, and refrigerate for another 24 hours.
Stir again and its ready to use whenever you are ready.
Just give it a stir before each use since it lacks all the additives of store bought sour cream to prevent the majority of naturally occurring separation.
Store refrigerated and sealed in its sealed jar for up to two weeks. Yield: 1 cup
Note: If you do not have buttermilk then a 1/4 cup whole milk may be substituted plus add 1/2 to 3/4 tsp lemon juice or vinegar. Proceed as directed above. It will, however, not be as thick. Even though not as thick it is still great for recipes and actually easier to stir in.
Sour Cream
Ingredients
- 1 cup heavy whipping cream (pasturized but not ultra pasturized nor sterilized, no additives)
- 2 to 3 Tablespoons CULTURED buttermilk
Instructions
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Combine and store in clean jar with a breathable paper towel, disposable coffee filter, or fabric covering (such as cheese cloth) string tied or rubber banded to stay on.
-
Allow to sit a normal room temperature between 65 to 75 F degrees for 24 hours. Stir, seal with an actual lid, and refrigerate for another 24 hours. Stir again and its ready to use.
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Store refrigerated and sealed its sealed jar for up to two weeks. Yield: 1 cup
-
Note: If you do not have buttermilk then a 1/4 cup whole milk may be substituted plus add 1/2 to 3/4 tsp lemon juice or vinegar. Proceed as directed above. It will, however, not be as thick but it is easier to stir in as ingredient for other recipes.
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