Discover the joy of making your own tangy, creamy, and preservative-free sour cream at home. With just two ingredients and an ancient fermentation (culturing) method, you will be able to enjoy a healthier, additive-free alternative to store-bought versions. Get ready to embrace a kitchen adventure that’s as satisfying as it is sustainable.
MAKE SLURRY.First, in your glass jar, make a slurry by combining your culture with just a few spoonfuls of heavy cream. Mix well. By first creating a slurry, you’re able to ensure that the culture is thoroughly mixed in with the cream.
ADD IN CREAM.Gradually add in the remaining heavy cream, thoroughly mixing as you go. Leave 1-2 inches (3-5 cm) of headspace.
CULTURE. (FERMENT).Screw on the lid and allow to rest at room temperature until thickened to desired texture, about 12-24 hours.
TASTE.Stir contents and taste. If it needs more souring, let it ferment another day or two, tasting along the way.
STORE.Once you're satisfied with the thickness and tanginess, store your homemade sour cream in a sealed container in your fridge. This stops the fermentation process and keeps your sour cream fresh. It should keep for up to 2 weeks. It does thicken a tad more when in the fridge.
Notes
Look for pasteurized, as opposed to ultra-pasteurized, heavy cream. For best results, make sure the cream has a high-fat content, typically around 20% or more. The cream I use lists 36% m.f. (milk fat). Crème fraîche is usually made with 30% milk fat.
Just about any sour cream can be used. The fewer ingredients on the label, the better. You only use store-bought sour cream for your first culture. I love Bellwether Farms Crème Fraîche, which contains only cultured cream. Available at Costco (according to an internet search) and Whole Foods.
The ideal fermentation temperature is about 75°F (24°C).
Next Batch? In preparation for making your next batch of sour cream, place 2-3 tablespoons of sour cream from the batch you just made into the freezer. When you’re ready to make a new batch, use this as your culture. No need to buy more sour cream (starter).