How To Make Sour Cream At Home
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Well, I finally tried it again. I tried making sour cream from the raw cream from the cow’s milk a few weeks ago, but it didn’t work the first time. Then I didn’t have the energy to try again. I have read that it is a great probiotic and healthy for young children and their digestive tracks, so I had to give it a try again. It is also good for adults, but I was doing it for my kids. The first time I tried it I don’t think I let it ferment for long enough. It was still looking like cream after one day. It probably would have worked if I had left it longer. I also didn’t have it at a high enough temperature.
Did it work?
This time I was going to keep it going until something happened. I read the directions and part of it said I had to heat up the cream and let it cool for a long time to get a thicker sour cream, but I didn’t read that until after I mixed in the starter and got it going in my bread proofer. I also read there was another way to do it, the way I just tried. So I was still good to go. I left the sour cream in there for one day, but it still looked like it didn’t thicken much. Then I decided to leave it for another day. After leaving it in there for 2 days at 77 degrees, I had done it! The sour cream turned out.
What Starter Did I Use?
I used a starter called Sour Cream Starter Culture. I was able to order it from Amazon. I tried to get it at my local health foods store, but they did not carry it. Then I found this on Amazon and thought I would give it a try! And the price was pretty good.
What do I need?
The package calls for 1- 4 quarts of cream per packet, but I did not need that much sour cream. I ended up using about 2 cups of cream and 1/8 of the starter packet. The raw cream was taken from the fridge and mixed in the starter before putting it in the bread proofer. I believe it took longer than the recommended 16 – 18 hours because it started at fridge temperature and had to heat up to 77 degrees before starting to ferment. I would have tried to heat it up first but didn’t have the time to heat it up and let it cool for 45 minutes. So I preferred the method of starting at fridge temperature. Also, the bread proofer is not needed to make the sour cream. If your house can be consistently at 74-77 degrees while it ferments, then you don’t need it! I happen to live where it is cold most of the year and my house is not that warm all day, that is why I invested in the bread proofer.
How to make sour cream
After I took my 2 cups of raw cream, I put it in a pyrex container that I had in my cupboard. Then I mixed in about 1/8 of the starter packet. After I mixed the starter in, I put the lid on the pyrex container and put it in the bread proofer. Make sure to put it on the edge of the proofer when fermenting.
The recipe said it would ferment after 16-18 hours, but I went longer than that. I would check the sour cream at 16 hours to see how it is progressing. If you like it runnier, then you can take it out then. If you prefer it to be thicker, then leave it in for a few more hours. When the sour cream is done there is a thick white layer that gets on top of the cream. You can mix that in or scrape it off the top. Then I mixed up the sour cream and gave some to my daughter. She loved it! She asked for a few spoonfuls.
- 1 packet of starter culture
- 1-4 quarts of cream
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