How is sour cream made

Use it to top baked potatoes or in a Twice Baked Potato Casserole. Any way you have it, this homemade sour cream is a crowd-pleaser. By Zoe Denenberg April 13, Save FB Tweet More. In a mason jar, whisk together 1 cup cream and 1 teaspoon distilled white vinegar or lemon juice. Regular Sour Cream is made from light cream and contains no less than 18 percent milkfat. Reduced-Fat Sour Cream is made from half-and-half and must contain at least 25 percent less milkfat than regular sour cream, though many on the market contain 40 percent less.

Nonfat Sour Cream contains no more than 0. Products Sour Cream Image. A Definition Sour cream is cultured or acidified light cream. The Facts Early versions of sour cream were created when fresh milk was left to sit at room temperature and the cream rose to the surface. I was a little worried about leaving the ingredients unrefrigerated but it all worked out fine! This is a little runny compared to store bought, but you at least know what is being used to make it! Great for baked potatoes!

Made it numerous times now. Thanks for posting this!! This works like a charm- very thick and rich! Sterilize your Mason jar. I used buttermilk and a good quality heavy high butterfat cream. Secure the lid and canning ring, shake, and let sit on the counter for 24 hours, undisturbed! We can now taste the difference between home made and store bought, and will be using this recipe from here on!

Rating: 4 stars. I have tried making this twice and I have had not luck! The first time it did not harden up. The second time it just tasted like cream, not sour cream. I really want this to work. I have followed the recipe, any suggestions? This recipe came in handy not too long ago. I only give it 4 stars because I had to make a few tweaks. It takes about 48 hours for me for the texture to be nearly spot on. At that point I salt to taste and serve.

And the French think they're the gastronomic capital of the world I'll relax with my yoghurt making in that case. Cheers for that Other countries seem to do things weird! How does the cost of making your own this way compare to the cost of buying a container? I do understand that this probably tastes a LOT better.

What is the consistency when it is finished. I live in the Philippines half the year and their sour cream is soupy and comes in a juice box.

I would love to make my own, but only if it is like here in the states where it is more solid and stands up to a baked potato. It's all about what you get use to growing up. Thanks for the post. Introduction: How to Make Sour Cream. By The Milk Maid www. More by the author:. About: I am a cheesemaker and author of Kitchen Creamery, a book on home cheesemaking. I love to make, grow, harvest and enjoy all types of food but fermented foods in particular. Did you make this project?

Share it with us! I Made It! Twice Baked Potatoes by half-n-half in Main Course.