Monday, 24 January 2011

Homemade Sour Cream

Forget store bought sour cream. It is filled with gelatin and stabilizers and who wants those in their cream? Homemade is looser and silkier, with a lovely tang. All you need is time.
My husband is quite used to seeing my little kitchen science experiments around, and didn't even lift an eyebrow at the jar of cream fermenting alongside the sourdough and yogurt and various other concoctions. But when I spooned it onto his chili he took notice. A lovely rich and delicate condiment that is so much more delicious than store-bought.
Try it yourself! All you need is 35% cream and some cultured buttermilk and time, lots of time.
*I got a nice, thick cream by the end - but if after 3 days you don't - try whipping it. 

Homemade Sour Cream
adapted from
Make your own homemade sour cream from heavy cream and buttermilk or more sour cream. Plan ahead to give the sour cream 24 hours to thicken up and chill.

Prep Time: 48+ hours
Cook Time: 5 minutes


    * 1 cup heavy cream
    * 1/4 cup cultured buttermilk

Mix heavy cream and buttermilk in a screw-top jar, shake, cover, and let stand at room temperature about 24 hours until very thick. Place in fridge for another 24-48 hours before using.

You can find alternative Homemade Sour Cream recipes here.