How to Make Sour Cream
Author: 
Recipe type: Home Dairy
Serves: 1 quart
 
Ingredients
  • 4 cups whole milk (see note below)
  • ONE of the following:
  • 1 packet of direct-set buttermilk starter culture (like this)
  • OR ⅛th teaspoon mesophilic starter culture (like this)
  • OR 1 cup cultured buttermilk from the store*
  • *If using 1 cup of cultured buttermilk as your starter, reduce the amount of whole milk to 3 cups.
Instructions
  1. Gently stir the starter culture into the milk (I use a mason jar) and cover it with a towel and rubber band. Avoid capping it tightly with a lid, as the culture needs room to breathe.
  2. Allow the milk to culture at room temperature for 12-24 hours. When it is complete, the buttermilk will be thick and have a delicious tangy smell.
  3. Store your finished buttermilk in the fridge (it usually lasts at least several weeks for me)
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2013/12/how-to-make-cultured-buttermilk-and-sour-cream.html