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Ingredients
- 1 cup (225 ml) starter cream of your choice
- 1 tbs. (15 ml) cultured buttermilk
Directions
- Use whipping cream if you want very thick sour cream.
- Use half and half if you want sour cream that has a thinner consistency.
- Use raw cream or any type of pasteurized cream, but make sure it has not been ultra-pasteurized with high heat because cream exposed to high temperatures doesn't yield consistent results.
- Decide on which type of culture to use. To produce sour cream, you must introduce a bacterial culture—this will thicken the cream and give it a slightly sour (but delicious) flavor.
- Cultured buttermilk
- Yogurt
- Kefir grains
- Whole milk
- Heat the starter cream to 180°F (82° C) in a double boiler.
- Cool the cream to room temperature (set the double boiler in a pan of cold water to speed up the cooling.)
- Place the cooled cream in a glass mason jar.
- Add the buttermilk. (Do not add the buttermilk until the cream has completely cooled to room temperature.)
- Cover the jar lightly with a cotton dish towel. This will allow any gas to escape. Do not affix the screw top lid to the jar at this time.)
- Allow the mixture to stand in a warm spot for 24 to 48 hours. The ideal temperature ranges from 70° and 80°F (21° to 26° C).
- Attach the lid to the Mason jar once the cream has thickened to the desired consistency.
- Refrigerate the sour cream. (The sour cream will be good for about 3 weeks).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 15g | |
| Calories 6 | |
| Calories from Fat 1 | 17% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 16mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 0.74g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.74g | 0% |
| Protein 0.51g | 1% |
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