Homemade sour cream from cream
Description
A delicious addition to everyday and festive dishes. Homemade sour cream made from cream is almost indistinguishable from high-quality store-bought sour cream, but costs significantly less. For making sour cream, it's best to use natural cream with a fat content of 10% or higher. Do not use ultra-pasteurized or sterilized cream! They lack the microorganisms necessary for souring, and sour cream cannot be made from such cream. If you like this recipe, keep in mind that for preparing the next batch of homemade sour cream, it's better to use a couple of spoonfuls of your own previously made sour cream rather than store-bought.
Instructions
- 1
Step 1
1. Pour part of the cream into a half-liter glass jar, add sour cream, and mix thoroughly until smooth.
- 2
Step 2
2. Add the remaining cream, mix. Cover the jar with a paper or cotton towel and leave it in a dark, warm place for approximately 24 hours (or until the mixture thickens).
- 3
Step 3
3. Next, place the jar in the refrigerator for another day. Do not stir the sour cream during preparation! Otherwise, it will not thicken and will remain liquid.
- 4
Step 4
4. After the allotted time has passed, homemade sour cream from cream will be ready! It has a dense, uniform texture and a delicious taste.