Tuesday, March 17, 2015

Meeting 5a: Making Sour Cream

Homemade Sour Cream:
Put together by Shannon Davis.  

Recipe I (from allrecipes.com):

  • ¼ cup milk (I used whole milk)
  • ¾ tsp white vinegar
  • 1 cup heavy cream

Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
It’s not as thick as store bought sour cream, but it really does thicken up after 24 hours. It also doesn't last as long as store bought. It keeps in the fridge for about a week, but it is best used within the first few days of making it before it starts to loosen up.
Since the milk and vinegar mixture is a simple recipe to make buttermilk, you can substitute ¼ cup buttermilk for the milk and vinegar.

Recipe II:


  • 1 Cup heavy cream
  • 1-2 TBS lemon juice (freshly squeezed)
  • 1/4 tsp salt
Pour cream into bowl. Add lemon juice and whisk briskly until it becomes thick and creamy.  If it’s not thick enough, add more lemon juice. It won’t be as thick as store bought, but you can use it just like regular sour cream. Store in the fridge until ready to use. Best used within 2 or 3 days of making it.

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