In our house, sour cream is required for eating vareniki. Luckily, it’s easy to make at home provided that you have access to a good culture. In fact you could use cultured buttermilk or any other mesophilic (room temperature) dairy culture (matsoni yogurt or kefir). However, the flavour of the original culture will come through, so I recommend finding a good sour cream culture. I actually used a store bought organic sour cream for my starter culture, but buying a culture online would be the most reliable.
Homemade sour cream is far superior over store bought varieties because:
1. It counts as a probiotic!
2. You can make it as sour as you like.
3. It tastes amazing.
- ¼ cup sour cream or buttermilk (with active culture)
- 1 cup whole cream
- Mix sour cream and cream in a clean glass jar.
- Screw on the lid and leave it somewhere warm for 12-24 hours.
- Store in the fridge.
- Try to re-culture within 2 weeks to keep the culture active.
-The first time you make sour cream it may take a little longer to achieve a nice flavour. It will depend on the quality of your sour cream culture. However, once you’ve established your culture, it should be relatively quick.
-You can use a lower fat cream, but the results won’t be as thick or creamy.
-It should thicken as it cultures, but if you want a really thick sour cream, you could try straining it through a coffee filter (like Greek yogurt) or stir in some powdered milk.
-Cultured sour cream can be used to ferment baked goods just like buttermilk. So if you want an extra rich red velvet cupcake, then sour cream is the way to go!