How to Make Sour Cream

milk

ONE of the following:

cultured buttermilk

buttermilk

Gently stir the starter culture into the milk (I use a mason jar) and cover it with a towel and rubber band. Avoid capping it tightly with a lid, as the culture needs room to breathe.

Allow the milk to culture at room temperature for 12-24 hours. When it is complete, the buttermilk will be thick and have a delicious tangy smell.

Store your finished buttermilk in the fridge (it usually lasts at least several weeks for me)

Some types of cultures (yogurt) will work better under warm conditions. So heating the cream to about 110F is the ideal environment for those types of lactic bacteria to grow. This is not a hot enough temp to pasteurize the cream though. Just heat the cream before you add the cultures then let it sit on your counter to ferment as usual.

Please answer this question. It's been asked twice so far that I have seen?

So it looks like your sour cream recipe and your cultured buttermilk recipe are the same?? What is the difference?

I had the same question... I am wondering if the title was just misnamed...

Ok, great article... but let me get this straight, If-o I have raw milk (I belong to a raw milk co-op) and I purchase 1 packet of direct-set buttermilk starter culture (already purchsased) then I can make buttermilk as you described... THEN, once I have my new batch of buttermilk, can i take one cup of it (before I finish drinking it!) and add it to three cups of raw milk and start a new batch?  If this is not correct please let me know...

Only use whole milk. I use store bought pasteurized milk and have found that if the milk is scalded, the results are better. There may be something store bought that competes with the starter culture resulting in the buttermilk separating, thick on the bottom and semi-clear on the top. This doesn't happen if milk is scalded.

I let the milk cool to "just warm" and then mix in the starter which is just what is left from a previous batch. Room temperature takes longer but works fine for me. In the winter, I keep it warmer placing the container close to a radiator. Faster, but in my experience, little difference in result.

This is amazing!!! I’ve got to try this!! Thanks, Jill!

how to make sour cream

Servings: 1

Author : The Prairie Homestead

Ingredients

Instructions

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