To make sour cream at home is quite similar to making yoghurt, the only difference being that cream is used instead of milk. The culture process is the same though, albeit with a 'sour cream' culture in place of a yoghurt one.
Homemade Sour Cream
Take any quantity of pouring cream you have available (near end of use by is good!), and place it in a saucepan. Around 1-1 1/2 cups is good. Heat over low heat to a gentle simmer, remove from stove and allow to cool to lukewarm.
Add a couple of tablespoons of commercially prepared sour cream and whisk with a fork to combine. Pour the mixture into a clean glass jar, wrap in a kitchen towel and allow to sit somewhere draught free and cosy for 24-48 hours. The culturing process will take longer than your homemade yoghurt.
This is my sour cream after 48 hours in the toasty warm cupboard next to the fire (I wish I could squeeze myself in there!):
|Fresh, homemade sour cream after 48 hours incubation|
After an overnight stint in the fridge, the sour cream sets beautifully, with a slightly different taste than the shop bought variety. Sooo...THIS is what homemade tastes like!
|The same sour cream after setting overnight in the fridge.|
Use the cream the same way you would the bought kind. Delicious on baked potatoes. A couple of tablespoons added to your scone mixture will also add a surprising lightness.
With a fridge full of sour cream at the moment, I can feel a batch of nachos coming on.... oooh, should I or shouldn't I??