Traditional Homemade Sour cream
Traditional sour cream is made with a bacterial culture that sets at room temperature. It is probiotic and delicious. Perfect for tacos, pierogies and more!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1/4 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Probiotic
- Diet: Vegetarian
Ingredients
Units
Scale
- 1/4 cup of mesophilic cultured dairy (see the section above for different culturing options)
- 1 cup whipping cream (30-35% milkfat)
Instructions
- Mix the culture and cream in a clean glass jar.
- Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours.
- Once it has thickened and tastes sour, store it in the fridge and finish it within 3 weeks.
Notes
- You can find mesophilic dairy cultures in most grocery stores (eg. buttermilk). See the section above for more detailed information.
- The first time you make sour cream it may take a little longer to achieve a sour flavour. It will depend on the quality of your culture. However, once you’ve established your culture, it should be relatively quick.
- The cream will thicken as it cultures, but if you want a really thick sour cream, then strain it through a coffee filter (like Greek yogurt). Store-bought sour cream contains a bunch of added ingredients to help thicken the cream, so don’t expect your homemade sour cream to be as thick.Â
Find it online: https://www.fermentingforfoodies.com/homemade-sour-cream/