Food recipes
Homemade Sour Cream
Homemade Sour Cream Ingredients: cream, fluid, heavy whipping cream, sour, cultured Directions: *Note: I have not personally tried the white vinegar addition, but have been told that it works. It would be better, in m...
Homemade Sour Cream
Ingredients:
cream, fluid, heavy whipping
cream, sour, cultured
Directions:
*Note: I have not personally tried the white vinegar addition, but have been told that it works.
It would be better, in my opinion, to make the buttermilk at that point by mixing 1 tablespoon of vinegar to 1 cup of milk (or 1/2 tablespoon of vinegar to half cup of milk) and let stand for 15 minutes.
1.
Take a glass jar (I prefer glass, but you can use a plastic container) with a lid that can hold up to three cups of liquid and pour in the heavy cream and buttermilk (or sour cream) and mix well.
2.
Cover the jar with plastic wrap or with the lid and let stand at room temperature for 24 hours.
It will have thickened.
3.
Refrigerate.
It will keep up to one week.
Ingredients:
cream, fluid, heavy whipping
cream, sour, cultured
Directions:
*Note: I have not personally tried the white vinegar addition, but have been told that it works.
It would be better, in my opinion, to make the buttermilk at that point by mixing 1 tablespoon of vinegar to 1 cup of milk (or 1/2 tablespoon of vinegar to half cup of milk) and let stand for 15 minutes.
1.
Take a glass jar (I prefer glass, but you can use a plastic container) with a lid that can hold up to three cups of liquid and pour in the heavy cream and buttermilk (or sour cream) and mix well.
2.
Cover the jar with plastic wrap or with the lid and let stand at room temperature for 24 hours.
It will have thickened.
3.
Refrigerate.
It will keep up to one week.