Once you’ve tasted active, probiotic-rich, creamy homemade sour cream, you’ll never enjoy the commercial product again.Īctive cultures are living, thriving colonies of Lacto-bacteria. Use this as you would store-bought sour cream on baked potatoes, in stroganoff, as an accompaniment to potato pancakes, as a base for dips or sauces. As it ferments it will thicken and the flavor will improve. Step 4: Leave the dairy mixture to ferment overnight – 8 to 12 hours. Using a sanitized spoon, stir in ½ teaspoon of the powdered mesophilic culture or 2 tablespoons of the active cultured buttermilk, and 2 tablespoons of yogurt OR omit the mesophilic culture and yogurt and just add 2 tablespoons of kefir. Step 2: Pour the mixture into the sanitized jar. Step by step directions for homemade probiotic sour cream ½ teaspoon of mesophilic culture or 2 tablespoons of active cultured buttermilk, or 2 tablespoons milk kefir
#How to make mac n cheese with sour cream how to#
Recipe Card powered by How to Make Sour CreamĢ cups of organic, grass-fed heavy cream or half ‘n’ half or whole milkĢ tablespoons of active culture plain yogurt Step 5: Refrigerate the finished sour cream. Step 4: Leave the sour cream to ferment overnight – 8 to 12 hours.
The oven maintains a temperature around 95 to 115 F which is ideal for dairy ferments. Turn the oven light on and close the door. Place the covered jar in this and put it in the oven on the middle rack. I place a 2-quart glass measuring cup in the oven and put about 1 liter of hot tap water into it. Step 3: Create a warm environment to culture the sour cream, as you would if you were culturing yogurt. Step 2: Pour the cream into the sanitized jar. Step 1: Clean and sanitize both the jar, the lid, and any utensils that will come in contact with the cream. Learn how to make sour cream by using this recipe that takes advantage of the probiotic benefits of two lactic acid bacterial cultures. Finished sour cream should be placed in the fridge and will keep for a week or two, getting more sour over time. Real sour cream tastes sweet and only slightly sour at the same time.ĭairy-free sour cream can be made using the same recipe and substituting cashew cream, coconut milk, or almond milk for the dairy milk in this recipe. Though you may find recipes on the internet claiming to make it by adding a teaspoon of lemon juice, apple cider vinegar, or white vinegar to milk, real sour cream gets its creamy texture, not through the addition of artificial thickeners, but through the addition of a probiotic culture of lactic acid bacteria. Some people use heavy whipping cream to make it but sour cream can also be made using whole milk, though the consistency will be thinner. The fat content of sour cream comes from the butterfat in the milk.
(I use my electric oven, with the light bulb turned on to get just the right temperature to actively ferment the cream.) You’ll need a glass jar with a lid, cheese cloth or a coffee filter, a rubber band or canning jar ring to hold the cheese cloth in place, and a source of consistent heat that can be kept at 100 F. You don’t need any special equipment with this method of making sour cream. Here’s the easy way to use the equipment you already have. This encourages the proliferation of both mesophilic and thermophilic lacto-bacteria, giving you more probiotics and more complex flavors for the same effort. You can make sour cream at room temperature on the kitchen counter, but a better tasting and more active culture will result from fermenting it overnight in a warm environment. It’s so easy to make it at home that I’m surprised anyone would still be buying it in the store. In fact, the hands-on time is less than 5 minutes and the rewards are a rich, creamy probiotic-rich condiment that gives a tang to baked potatoes and dips. Sour cream is an easy condiment to make at home. Take advantage of live bacterial cultures, and make this healthy, probiotic dish for yourself. How to make sour cream for a fraction of the cost of store-bought, in minutes with this easy recipe.
0 kommentar(er)
