How can I make sour cream at home?

Answer 1

Homemade Crème Fraîche (Sour Cream)


1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

Answer 2

1 quart heavy sweet cream
3 1/2 tablespoons cultured starter.


Directions:

Sour cream is made from cream which has been acted upon by lactic acid. The most common way to get this lactic acid is through the action of bacteria, particularly Streptococcus lactis. When cream is allowed to stand exposed to the air, bacteria settle on the cream and begin growing. It is possible for the proper bacteria to grow, but it is more likely for the bacteria which grow to give the cream disagreeable or unpalatable flavors. Freeze-dried packets of bacteria are available.You can also use buttermilk with active bacteria.

If you are using freeze-dried bacteria, follow the directions on it to make a starter. You are looking for An acid level of at least 1 percent. It is more consistently successful if the cream is pasteurized before the culture is added.

To pasteurize, place the cream in a double boiler. Fill the bottom with water and heat. Bring the temperature of the cream up to 155 degrees and not over 160 degrees. Hold this temperature for 30 minutes. Cool the cream to 65 degrees by immersing the pot in ice water. Pour the cream in a quart-sized jar and add the culture. Close the lid tightly. Shake gently for a few moments to thoroughly mix the starter through the cream. Keep the cream at a temperature between 70 and 80 degrees for 16 to 24 hours. After 15 hours, start tasting the cream. When it is acid enough, put it in the refrigerator and let it cure for 24 hours.

This recipe for Homemade Sour Cream serves/makes 1 qt

Answer 3

Homemade Sour Cream
1/2 pint cream
1/4 cup buttermilk
1/2 cup evaporated milk

1. Mix together.
2. Cover and let stand at room temperature for 24 hours.
3. Refrigerate.