Since we talked last week about the benefits of culturing dairy, I thought I’d jump right in with one of the easiest and most versatile products you can make: Sour Cream!
Although you can buy a starter culture, or simply set out raw cream to sour, this is our favorite method. You can’t even imagine how easy this is. But first, why make your own sour cream?
- You can choose the best possible ingredients, so that you know that your finished product is high quality and full of probiotics.
- You won’t be adding a bunch of junk, which is found in some store-bought sour cream.
- It’ll make you feel like Miss Super-home-maker! 😉
How to Make Sour Cream
- In a clean jar, mix one part real cultured buttermilk (store-bought or homemade) with three parts cream, stirring gently.
- Cover with a coffee filter (use a rubber-band to hold it on, if needed) and leave it on your counter for 24 hours. Stir it to see if it’s thick. (If it isn’t- which mine often isn’t- stir again and recover, leaving for another 12 hours).
- Once it is to the desired thickness (the longer you leave it, the thicker it gets), put a lid on it and stick it in the fridge. It will last for weeks and will have a fresh, tangy flavor.
See, I told you it was easy! Just look at how thick this is!
Here are three delicious sour cream dips you can make for dipping chips, veggies, crackers or even meat! 🙂
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