How To Make Sour Cream
Learn to make delicious sour cream with our easy step-by-step recipe below. Sour cream contains vitamins and minerals that benefit our health. Plus it's easy to make and can be stored for up to 30 days in the refrigerator!
Sour Cream Recipe
This recipe is for 1 Quart of Heavy Whipping Cream (pasteurized, not ultra-pasteurized)
Ingredients
*Starter Culture: theMilkman™ Cream Cheese / Sour Cream Culture,
LyoPro Floralac or Aroma B
- use 1/8 tsp for this recipe
THE PROCEDURE-
• Warm the Milk: Slowly warm the milk to 86F; then turn off the heat
(Note- a 'Double Boiler' method is a good way to control the temp; one pot inside a larger pot of water, or you can put the cream into a couple of 16 oz canning jars and set those in the water to warm the cream)
- Add your 1/8 tsp starter culture; sprinkle over surface and let it dissolve for a couple of minutes
- If you split the cream into 2 Canning jars, use 1/16th tsp in each jar
- Stir gently up and down for about 30 seconds to fully incorporate the starter culture into the cream
- cover pot and allow to ripen for 12-14 hours in the warm water (the water will cool but that’s ok)
- Transfer the cream to a container you can seal (or if you started with two jars, just tighten down lids) and let it sit at room temp for another 24 hours. The Sour Cream will now be thick. You can taste for desired ‘sourness’- let it go another few hours if you like it more sour.
- Whisk briefly, and store in refrigerator in airtight container. (will be good for about a month) ENJOY!
- Note: If there is whey on top of the sour cream you can use a small spoon to ladle off before using.
ENJOY! The Cheesemaker
