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..
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..
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?