Homemade Sour Cream

Well, I started with three jars of cream, I was planning on trying three ways of making sour cream per my reading.. Jar a) Cream allowed to sour naturally b) Cream mixed with 2 tbsp of sour cream with active cultures c) cream mixed with live active cultured yogurt..

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End results, cream A- allowed to naturally sour take five days, and I can see using it in cooking or baking but not for dips or eating.. it was to sour by the time it was thick and ready..

Cream C- it turned into very nicely cultured cream after two days but never thickened up, but it made awesome cultured butter..

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Cream B- it took 48 hours but it made awesome sour cream, thick and flavourful and a total hit! Love it..  Here is a side by side of the store (gotten in the smallest amount to get the sour cream culture) and the homemade.. Can you spot the difference?

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4 Responses to Homemade Sour Cream

  1. Deb Weyrich-Cody says:

    Hmm, now would that be the one with all the beautiful peaks and valleys (as opposed to the boring looking blob on the other side?; )

  2. Kodi says:

    We always used cultured buttermilk from the store for our sour cream and to clabber milk for our cottage cheese.

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