Although sour cream is a traditional ingredient used in various Russian, Eastern European and German recipes, its use is not limited to only these cuisines. Instead, sour cream lovers the world over enjoy this thick cream as an ingredient in any number of dips and sauces, use it to thicken and flavor sauces, and as a condiment itself. Homemade sour cream contains fresh, natural ingredients and has a taste that is comparable to store-bought brands.
Combine the cream, milk and cultured buttermilk in the glass jar.
Stir the ingredients in the jar thoroughly to mix them.
Cover the jar loosely and allow it to stand at room temperature for approximately 24 hours or until the cream thickens.
Chill the sour cream and mix well before serving.
Store any remaining sour cream in the refrigerator for up to four weeks.
How to Make Homemade Cream From Milk in ...
How to Make Creamy Alfredo Sauce With ...
How to Freeze Empanadas
How to Substitute Mayonnaise for Sour ...
How to Make a Lip Mask for Extremely ...
Calories in Tofu Cream Cheese
How to Fix Curdled Whipped Cream
How to Make Sour Cream Quickly With ...
How Many Calories Are in Cream of Wheat?
How to Glaze a Fruitcake
How to Make Face Cream With Shea Butter
How Do I Curdle Soy Milk With Lemon ...
Difference Between Peppermint Extract & ...
Calories in One Slice Provolone Cheese
How to Make Sweet Brown Rice
How to Freeze Tzatziki
Fresh Homemade Orange Juice Will Stay ...
How to Make a White Decorator Icing
How to Add Irish Cream to Buttercream ...
How to Reheat Leftover Pork Chops ...
- SavvyHomemade: Tasty Homemade Sour Cream Recipes - Easy Sour Cream Recipe
- "The Home Creamery"; Kathy Farrell-Kingsley; 2008
- OChef; Answers to life's vexing cooking questions; What is Sour Cream and Can You Make It at Home?
- Make your sour cream a day before you plan to serve it to ensure you have enough time for the cream to thicken and cool.
- Refrain from adding sour cream to boiling liquids, as it will curdle immediately.
- You cannot make sour cream out of pasteurized whipping cream; the cream will merely spoil rather than sour.
Monika Knight began writing in 2005. She wrote material for health topics while she worked at her local Head Start organization. Knight is now a social welfare examiner for the Erie County Department of Social Services. She holds a Bachelor of Arts in health and human services and mental health from State University of New York at Buffalo.