Monday, January 9, 2012

Sour Cream

You WILL NOT BELIEVE how ridiculously easy it is to make your own sour cream. SERIOUSLY. When I first made this, it was like the realization as a first grader when you make butter in those little baby food jars just by shaking it. Anyone else remember doing that? That amazing feeling of making something with your own two hands carries on with this recipe.

Sour Cream
Two ingredients. Don't you just love low-count ingredient recipes?!
1/2 Cup Active Fresh Cultured Buttermilk. (The only thing my store had was this "Cultured Lowfat Buttermilk. I don't know if it is the same, but it worked!)
1 Cup Heavy Cream (My cream was not heavy. I will show you the difference later in the post)

You will also need a nice big jar or container with a tight lid.
 Pour your buttermilk into your container.
 And then pour in the cream.
Seriously, so easy. Enlist your preschool kids to help with this. They will love it!
Now SHAKE! You're going to shake for about 3 minutes, to make sure it is nice and mixed. It shouldn't be very hard to shake at all, and don't worry about doing it really vigorously or anything. It's just always good to burn a few extra calories before you consume something like this. :)
Here's the hard part, for kiddos and parent alike. You are going to LET IT SIT on the COUNTER for 24 hours. I think we all have reservations about leaving dairy out of the fridge for extended periods of time, but what did you think the word "Sour" in "Sour Cream" meant? I went ahead and labeled it real quick, just because I often have mason jars filled with who-knows-what in the fridge.
After 24 hours, it's done! If you can see here, it looks kind of fluffy, and that's because it IS a little fluffy. That's probably why you need to use HEAVY cream. Haha! However, once it hits your mouth, that same smooth and creamy texture comes through, and it really does taste like sour cream!

Extra notes: If you use regular cream like me, this sour cream should be good for about a week in the fridge. Heavy cream will make it last about two weeks. Serve with chicken tacos or make a quesadilla with some flour tortillas, cheese, and a big ole' plop of this good stuff right on top.


  1. Wow! Looks interesting..I think a smaller container would help ya use it up quick enough before it spoils, but great concept! Next pioneer activity we will not only make butter, but sour cream--haha perhaps for navajo tacos!


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