How to make your Own Sour Cream?

Without a question, mayonnaise has a particular place in our huge Southern hearts, but sour cream is an essential ingredient in many of our dishes. This essential element can be used for both savory and sweet purposes. Pound cake gets more fluff from sour cream, which also serves as the foundation for popular party dips like homemade onion dip and a variety of salad dressings (Herbed Buttermilk Ranch, Green Goddess, you name it).

Without a dollop of sour cream, no baked potato or taco skillet is complete, and once you’ve had fresh sour cream, you’ll never go back to the pre-made variety.

It’s time to improvise when you’re running low on supplies. Fortunately, there is a straightforward method for making homemade sour cream from only three basic components. You’ll need to prepare, though, since homemade sour cream needs to sit for 24 hours so that the lactic acid bacteria can ferment and thicken it. The outcome? You should always keep a supply of this sour cream in your refrigerator. There will never be another taco night. Here is a basic recipe for sour cream.

How To Make Sour Cream

Sour cream is exactly what it claims to be (soured cream). Sour cream may be made using the same method as other thickened dairy products like buttermilk and yogurt. To produce sour cream, you may use buttermilk!

Homemade sour cream could be a little bit thinner than the tubbed sour cream you often buy at the supermarket because it doesn’t include chemical thickeners. But don’t worry, the acidic flavor is still present.

Ingredients:

Whole milk, cream, and either lemon juice or distilled white vinegar are required to produce sour cream. In addition, buttermilk can be used in place of milk and cream.

Instructions:

In a mason jar, combine one cup of cream and one teaspoon of lemon juice or distilled white vinegar. After letting it settle for ten minutes, stir in 1/4 cup whole milk. To blend, thoroughly stir.

Let the jar remain at room temperature for between 24 and 48 hours with the lid on or with cheesecloth fastened with a rubber band. Enjoy after chilling before serving.

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