Wednesday, March 31, 2010

Make It Yourself: Sour Cream

This is the first post for my Make It Yourself series!!

Drumroll please....

Sour Cream!

Well technically it is Creme Fraiche (European style sour cream) but it is amazingly fantastically delicious!!! And EASY to make-- really.

All you need is:

One pint of heavy cream (HAS to be unpastuerized or at least not ultrapastuerized as it is in most stores-- I used raw from the dairy.)

2 Tbs of cultured buttermilk

A glass Jar with a tight fitting lid

On the right is my homemade buttermilk- a byproduct of my homemade cultured butter.

All you do is:

Pour the cream and buttermilk into the glass jar. Shake. Place in a warm spot to culture for 2-3 days (DO NOT OPEN the jar to check it for any reason). After a couple of days, turn jar over to see if the cream has thickened-- it should still look a little runny but be thicker than it was when you put it in. If it has thickened, refrigerate completely before opening. If not, find a warmer place to culture for a few more hours, then refrigerate.

Sour cream culturing in a warm spot above my fridge.

Voila! Sour cream! It. Is. So. Good. You will never buy store bought sour cream again!

Here are a few other homemade items that I will be talking about in the next few days:

L-R: Cultured raw butter, saur kraut, garlic dill pickles, chicken stock from my crockpot chicken.

The pickles and stock are almost gone so I will probably post about the pickles soon. 

Also, everything that I post, I have already tried for myself and liked it. My family liked it as well-- even some who weren't into healthy food! So don't be afraid to try it even if it sounds crazy!!

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