Homemade Sour Cream ~ It’s easier than you think

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I love sour cream. In fact, when I got married, my bonus children gave me a sour cream Christmas ornament because they could see my love for this amazing condiment. I put sour cream on almost everything, so my heart was broken when my taste changed causing sour cream to taste like pure chemicals. Not only sour cream tasted awful, so did cream cheese, yogurt, cottage cheese, and even red wine!

If the lid was off, I could even smell it. I needed a replacement and I needed it quickly. My search began for the perfect sour cream recipe. What I thought was going to be a convoluted process was actual quite simple. And now I am going to share this with you. Enjoy!

HOMEMADE SOUR CREAM

ingredients:

16oz heavy whipping cream

4oz buttermilk

1 teaspoon kosher salt

20oz mason jar

coffee filter

Start by filling the jar with 16oz of heavy whipping cream. Then fill the rest of the jar with 4oz of buttermilk. I like to add about a teaspoon of kosher salt. Seal with lid and shake for about one minute. Remove lid and cover the top of the jar with a coffee filter. You can secure the coffee filter with the mason jar ring, twine, or rubber band.

Here‘s the scary part... place the jar in the panty for 6 to 8 days! That’s right.... days! You have to trust me on this one. I like to label the jar with the date I made it so I don’t lose tract of how many days I had it in the pantry. I may or may not have done this before. ' '*wink*

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After the 6 to 8 days are up, you will notice the whey at the bottom of the jar. Whey looks like cloudy water. This is a great sign. Remove the coffee filter and gently skim off the dried air bubbles. Then spoon out the beautiful thickened cream into a clean jar, not including the whey. Seal the jar and place in the refrigerator. You just made sour cream!!!

Now let’s talk about the taste. There are quicker versions of this recipe, however, I feel those recipes compromise the flavor and texture. This recipe leaves you with a sour cream that is not too thick and has an amazingly smooth flavor. Even if my tastebuds return to normal, I will never use store bought sour cream again.

Note: During the butter-making process, you are left with homemade buttermilk. It is possible to make butter, sour cream, and buttermilk with one large jug of heavy whipping cream... adding salt is optional.

Try it and let me know what you think!