Thanks to this Mother Earth News article, I have successfully made homemade sour cream, and thus Fermented Things Friday can return, after a long hiatus, during which I *gasp* threw away my kefir grains, and have my kombucha scobys stacked up in a veritable high-rise, and just await the energy to want to ferment more things again! This was an easy entry back, and a delightful and tangy spring treat. What’s more, it was made….
…In about 2 seconds (plus fermenting time).
It is seriously so easy, my children could do it. And come to think of it, I will teach them, so they could do it.
But first, “Why would a person want to make sour cream?” If you are asking, I will answer from my own perspective.
I just get sick and tired of seeing a long list of ingredients in my sour cream, when I know what sour cream is (should be) made of. Cream. Cream that has soured, and thickened.
Just as in this post from a few years back on chowhound.com, I don’t like the thickeners and weird things added, but was feeling lazy about doing anything about it. Well, after 2 seconds work and some fermentation on my countertop, I have sour cream made of cream once again.
I also think, and I think this blog attests, that I’m one of those weirdos who gets satisfaction from doing traditional things in a traditional way, and knowing that, even if my supermarket down the street explodes, I might still be able to feed myself. Rah!
Fill a clean glass jar with 1 c. of cream, and add 1/4 c. white vinegar (or, already prepared sour cream). I let it sit with a napkin over the top, held in place by a canning ring, for about 48 hours. I kept checking to see if it was thickening, or gelling up. It stayed fairly ‘milky’, though did thicken somewhat. After 48 hours, I plopped it in the fridge, where it cooled and thickened up very nicely!
The difference in taste between homemade and store-bought for me is – my homemade has a tangier bite to it, and is perhaps slightly less thick and gelled. I would imagine that over time, as I continue to make the soured cream in this method, it might gel more and loose a little bite. The neato thing is, after my first batch, and moving onto my second, I didn’t need to add the vinegar. I just topped up with some cream (and no, I didn’t measure) and then left it out. I left it out half as long this time also, before putting in the ‘fridge. So far, I’ve used it with my Wildtree spices to make a potato topped, and to make a dip for tortilla chips. Both were gobbled up, which I would equate with success.
This process does make me wish I had local organic heavy cream available, but alas, I do not. Many of the organic brands are ultra-pasteurized, making them perhaps unsuitable for this task. So, I’m using a locally available regional-based brand of heavy cream for making this, and will call that good.
Give it a try, and let me know what you think!
Update: I added pictures, and, wanted to give an update on subsequent batches….My third batch of the sour cream was really runny. I’m not quite sure why! I left a little bit, maybe 2 Tbl. in the bottom of the jar, and then added more heavy cream (country style) and 2 Tbl. of white vinegar. The resulting sour cream tasted the most like ‘boughten’ sour cream of any of the batches! Success! I will try the next batch without adding any vinegar, and if I get the runny problem again, will consider continuing to add between 1 and 2 Tbl. of vinegar to each batch, with the residual sour cream from the last batch left in the jar to help get things going.