Homemade Cultured Sour Cream
Author: 
Serves: 4 cups
 
Ingredients
  • 1 cup sour cream {from organic cultured sour cream* or from a previous batch}
  • 3 cups cream {preferably raw/organic and not ultra-pasteurized}
Instructions
  1. Pour cream into a quart-size jar.
  2. Spoon in your sour cream and stir until combined.
  3. Loosely cover with a jar lid, a towel, or coffee filter {secure with rubber band}.
  4. Allow to sit at room temperature for 12- 48 hours** or until thickened and the taste is to your liking.
  5. Refrigerate for at least 6 hours to allow it to fully set {it will thicken upon chilling}.
Notes
*when selecting an organic cultured sour cream for your starter, the only ingredient you want to see on the label is "Organic Cultured Cream" {the word "Pasteurized" might be in there as well and this will work, especially if you are not comfortable with raw milk}. The only exceptions allowed in addition on your ingredients list is "Acidophilus and Bifidus Cultures", which are beneficial bacteria that aid in digestion

**The amount of time for culturing will depend on the room temp at which your sour cream is sitting. If it is cooler, it will take closer to 48 hours to thicken, whereas if it is at the optimal 70- 80 degrees you could expect it to take closer to 12 hours. Keep in mind, too, that it will not only thicken upon being refrigerated, but that homemade sour cream will not be as thick as what you find in the store {due to additives and thickening agents}.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/homemade-cultured-sour-cream/