How To Make Sour Cream
Learn to make delicious sour cream with our easy step-by-step recipe below. Sour cream contains vitamins and minerals that benefit our health. Plus it's easy to make and can be stored for up to 30 days in the refrigerator!
This recipe uses 1 liter (1/4 gal.) 20% cream.
Note: Try to use heavy cream that's not ultra-pasteurized.
If using raw milk and want longer shelf life, heat milk to 145F (62 C) for 30 minutes then cool to 68-5F (20-24 C) in a cool water bath.
Then add 1/8 tsp of theMilkman™ Cream Cheese / Sour Cream Starter Culture
Allow the culture powder to dissolve completely on the surface of the warmed milk and then stir gently for a few minutes.
Let ripen for 24-36 hours at room temperature of 20-24c(68-75f) until cream is curdled and thick.
Taste for desired sourness.
Whisk the soured cream briefly before placing into a clean container and refrigerate. If you notice any whey on the surface, this can be ladled off.
Keep your sour cream for up to 30 days in the refrigerator.