Probiotic rich sour cream is easier to make than you think, I guarantee! It’s as simple as forgetting to put milk back in the fridge! Well… almost that easy. Pin this now to come back to when you need sour cream!
There are fancy kits sold for EVERYTHING under the sun that’s been done since the beginning of time. You could buy any of these “starter kits” but it would be a waste of your money. All it takes is a 1/4 cup of either pre-made sour cream or buttermilk. Even in this horrific economy, you could get either one of those for around $3. And, you’ll have the rest of the product that’s not going to our recipe to enjoy! I have made it both ways, depending on what was in front of me when the need for sour cream arose. It’s the exact same process either way.
My search engine optimizer says I should use 1,029 to explain how to do this. (If you’ve ever wondered why bloggers rattle on— google tells us to!) But I’ll spill all here at the beginning:
Easy Probiotic Rich Sour Cream
Pour 1/4 cup of sour cream or buttermilk into a quart jar. (**It is imperative to use a quality brand— even if it’s not organic, you need one that has one ingredient: cultured cream. If you look at the ingredients of the cheap brands, and even some organic brands, you’ll often find guar gum at the best, and 15+ other ingredients at worst. In spite of Daisy not being organic, it is the one that I had access to with the one and only ingredient I’m after.)
Top the mason jar off with organic heavy whipping cream. Seal jar and shake vigorously.
Set the milk mixture in a bowl full of warm water (hot water from the faucet) and let it sit in that until it starts cooling off, shaking the mixture every 10 minutes or so, to warm all of the liquid. Set aside for 24 hours. 24 hours is the sweet spot for sour and thickness level. Less time would yield less sour, more runny and less probiotic-filled sour cream.
I put mine in a bag on the counter instead of putting it in a cupboard to block the light because I FOR SURE forget about it when it’s in a cupboard.
That’s it.
Mix 1/4 cup starter with 3 3/4 cups (eye-balling works here!) heavy cream, leave it out. Boom! Could not be easier. And though organic heavy cream is still quite expensive, it’s much cheaper than buying organic sour cream.
Remember to label and set aside 1/4 cup for your next batch!
Enjoy this delicious condiment on your next taco night, or use it my favorite way— mix it with fruit and a little honey… oh man. THE BEST fruit salad base ever! However you use it, I hope you feel empowered to dabble with this simple ferment. Who knows, it could spur you on and inspire you to get your own milk cow so this can be truly home-made!
Let us know how yours turned out. What starter did you use? What’s your favorite way to use sour cream?
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Cultured, Probiotic-Rich Sour Cream
The hands down easiest ferment to make is homemade sour cream. It’s delicious, and is an affordable way to have organic sour cream on hand.
Ingredients
- 1/4 C sour cream starter, such as Daisy sour cream, where the only ingredient is cultured cream, or buttermilk
- 3 3/4 C organic heavy whipping cream
Instructions
- Mix starter and heavy cream together. I find it is easiest to mix a small amount of the heavy cream with starter, breaking up thick chunks. Add the rest of the heavy cream in and mix well.
- Place in a bowl full of warm water (hot water from the faucet is perfect) just to warm it up a bit. Shake it any time you walk past it for the next 30-45 minutes.
- Once water is no longer warm, take the sour cream out and place it in a cool, dark place for 24 hours. (See note!)
Notes
I leave mine on the counter inside a bag that blocks the light so that I don’t forget about it!
Sour cream is thicker once it has been thoroughly cooled in the refrigerator.
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