Homemade Sour Cream - EASY

[Marianne]

Did you know that you can take 1/4 cup of purchased sour cream, add milk or Half and Half or cream ...then set it on your countertop for 24 hrs to make sour cream?

I have been using whole milk to make mine, usually a cup to 1-1/2 cups at a time. It's not quite as thick as purchased sour cream, but it's so easy and good! Half and Half or cream would result in really thick sour cream, but I never have that around here. (plus the cream would cost more than the purchased sour cream in my neck of the woods.)

Twelve hours on the countertop resulted in a really mild sour cream. 24 hrs was right for me - thicker and tasted about as tangy as the purchased stuff.

 

[Wannabefree]

I'll have to remember this, we eat a ton of sour cream!

 

[moolie]

I've never tried just leaving it out, but if you add a couple of tablespoons of buttermilk to a pint of cream that works well also

 

[BarredBuff]

One to remember for sure.....

 

[me&thegals]

Awesome--thank you!

 

[~gd]

I am not a huge sour cream fan but I was under the impression that most is soured by adding acid. It would need to have a live culture for your method to work.

 

[ORChick]

I make sour cream just like yogurt, but using half and half or cream, with the same starter I use for yogurt ("ice cubes" of yogurt, bought or made, with live cultures). Easy enough, but your way sounds even easier

 

[Marianne]

I am not a huge sour cream fan but I was under the impression that most is soured by adding acid. It would need to have a live culture for your method to work.

Sour cream is made with cultured milk fats, it must be alive enough to work. The sour cream made this way tastes just like what I buy. You also can make buttermilk using a bit of cultured buttermilk for a starter.

 

[hqueen13]

Funny that something we tend to take for granted as a "product" is really simple to make... its literally soured cream...
Cream cheese is just as easy to make And that is great for somebody whose really lazy like me!

 

[~gd]

I am not a huge sour cream fan but I was under the impression that most is soured by adding acid. It would need to have a live culture for your method to work.

Sour cream is made with cultured milk fats, it must be alive enough to work. The sour cream made this way tastes just like what I buy. You also can make buttermilk using a bit of cultured buttermilk for a starter.

"Commercially produced sour cream often contains additional thickening agents such as gelatin, rennet, guar and carrageen, as well as acids to artificially sour the product"-Wikipedia ~gd