If you are like us, you probably have some heavy cream left over from the various treats that you made for the holiday season. Now, what to do with it, what to do with it? Hmm. What’s made from cream? Of course, sour cream! Don’t just let the cream sour, that probably won’t work, but the following instructions will.
Sour cream, like yogurt, cheese, and most buttermilks, is a cultured milk product. So we just need the right culture. And if you’ve been scratchin’ up your buttermilk like we have, you have that culture. So let’s get started.
- 1 cup cream
- 2 Tbs cultured buttermilk
If you’re not scratchin’ your buttermilk you could use store-bought buttermilk.
Measure buttermilk into a clean glass container.
Let stand overnight. Yep, leave it out on the counter so those cultures can work their magic and turn your cream into thick, rich sour cream. Then refrigerate.
Yep, so easy anyone could do it. We know, we know, it seems scary to leave a milk product to sit out at room temperature overnight. But what happens when you add the buttermilk as a culture, is that the live culture grows so rapidly in the presence of food, the other microorganisms get crowded out, leaving just sour cream.
Once we learned that making sour cream is a no-brainer, we stopped buying sour cream.