I know this is a terrible picture but I needed something so you can pin this if you so desire. It’s important to me to be able to pin food blog posts so I feel it’s important to reciprocate.
Speaking of blogs, I was out in blog land and came across this post. Making homemade sour cream hadn’t actually occured to me, yet but it seemed so easy.
Guess what – it was. It’s even more simple than my cream cheese which I find rather easy.
I didn’t get a cost analysis this time because I forgot about the buttermilk. My dad picked it up for me and didn’t tell me how much it cost. Homemade sour cream is a little softer but I think it could be dripped or let sit longer to get it thicker. I plan on trying this with yogurt to see if it works as well as the buttermilk.
So what did I do? It all starts with heavy or whipping cream and cultured buttermilk. It’s a ratio of 3 parts cream to 1 part buttermilk. I have a four cup glass measuring cup so I poured in one cup buttermilk and three cups cream. I still have about a cup of cream left – that cost me under $3.50. And I have a lot of buttermilk left which should make another 3 batches of sour cream if I so choose to use it for that. I can’t freeze the buttermilk because it would lose the properties that allow it to be cultured (insert Shakespeare joke here – my husband had plenty).
I mixed them and then let the dish sit out. I did cover it with cheesecloth because the coffee filters aren’t big enough to cover the cup well. I thought about using a quart jar but it didn’t quite fit 4 cups of liquid.
Nearly 24 hours later, I served the sour cream with dinner. We actually ate it on muffin slices while we were waiting for dinner to be ready. I know that sounds gross – the family thought I was weird until they took a bite. It was soft and tangy. It was the best sour cream I had ever had. It didn’t clump on our main dish like store bought does. It’s funny that we actually think that the gelatinous mass they sell is good. I love store bought sour cream – or I thought I did. I’m tempted to add a touch of lime salt to some of the sour cream to create a more mexican style sour cream (or so we’re sold in the store).
For lunch, I ate a quesadilla, tomatoes and corn chips with my sour cream. I actually licked the sour cream container (I eat lunch away from home so I didn’t lick the big container, though I could have). I was sorry I didn’t have more. It tastes amazing. I can’t say it enough. Some day we are getting a cow or goats and watch out. I’ll be a dairy making fool.
I might need to go to Costco and get the half gallon of heavy cream (I think it was just over $6). That should use up the remaining buttermilk and keep us in sour cream for awhile. Just think – tacos, stroganoff, sour cream cakes – all with this amazing creamy goo that I had had a hand in making.