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Sour
Cream
From the message board of CountryLife.net Here are two methods for
making your own sour cream at home.Method 1
I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold
water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and
refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to
(68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is
sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator
until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized
heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better
texture refrigerate for 24 hours before serving.
Tips and Hints on Using Sour Cream
Sour cream is commonly used for dips,
dressings, and sauces or simply "plain" as a condiment.
Never boil sour cream because it will curdle immediately. To add sour creme to a hot
liquid, remove the liquid from the heat source (or turn the heat to very low) and add the
cream while stirring gently.
Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling.
Also dishes made with sour cream do not freeze well
Baking With Sour Cream
Cakes using acidic ingredients such as sour cream may development a metallic flavor if
baked and stored in an aluminum pan. To prevent this reaction from taking place,
line the bottom of the pan with parchment paper before adding the batter to the
pan.
More Cheese Making
Recipes
Select from our
extensive list of recipes for making cheese at home or visit our main
Home Cheese Making page.
Blue Cheeses
Brie
Cheddar / Colby
Chevre / Fromage Blanc
Cottage / Farmer
Cream Cheese
Dessert Cheese
Feta
Halloumi Cheese
Gouda
Mascarpone
Monterey Jack
Mozzarella / String
Parmesan / Romano
Queso Fresco / Blanco
Ricotta
Sour Cream / Quark
Yogurt / Yogurt Cheeses
Miscellaneous Cheeses
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History and Use
Sour milk products including yogurt, kefir, kumiss, and sour cream have been used
for centuries by eastern cultures including the Arabs and the Bulgars. Throughout history
popularity spread to Germany, as well as Eastern and Central Europe and to the Americas as
well.
Making Sour Cream
Traditionally, sour cream was made by letting fresh cream sour naturally. Natural
occurring bacteria in the cream including, Streptococcus, Leuconostoc, as well as various
Lactobacillus created the acid flavor in the cream. A down side to the naturally
made product is that other bacteria may start to grow as well and give the product an
"off" flavor.
Today, commercially made sour cream is produced by inoculating a pasteurized 'single'
cream with a pure mixture of bacteria. Once the product has thickened it is
re-pasteurized and the bacteria is killed. That's why you can't use commercially prepared
sour cream as a starter for your home made version.
Chipotle Lime Sour Cream Dip
Epicurious.com
Use this simple dip as a condiment with
quesadillas or fresh crab cakes.
1 canned chipotle chili in adobo, minced
2 teaspoons fresh lime juice
1 cup sour cream
In a small bowl stir chili and lime juice into sour cream until combined well. Dip may be
made 2 days ahead and chilled, covered. Makes about 1 cup.
home cheese making
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