Friday, July 13, 2012

Easy, easy homemade "Sour Cream"

Once you taste the magic of homemade sour cream, you'll have a hard time not repeating. Sure it takes a couple days, but the effort is minimal for such a marvelous payoff.

2 cups heavy cream (aka whipping cream)--pasteurized, but not "Ultra-pasteurized" (update-7-17-12: I made it with Ultra-pasteurized. Because it is almost impossible to find just "pasteurized" also you might want to experiment with different butter-milks. Some have live cultures but it isn't labeled. I guess they don't want us making our own, since it is so easy., so they don't label it)

3 tablespoons cultured buttermilk--live culture

Mix together and leave in a warm spot (about 70-75 degrees F., which is normal room temperature) for 24 hours, or until thick. Refrigerate for; 24 hours before using. Should last a week or two. Best if jar and utensils are sterilized just before. Use coffee filter and rubber band to cover to keep away bugs etc...