From Scratch Simply Divine Sour Cream
Ditch storebought My easy homemade sour cream recipe is simply divine Tangy rich and perfect on everything Learn how to make sour cream from scratch ... Quick & Easy
Recipe Introduction: Simply Divine From-Scratch Sour Cream
Quick Hook
Ever wonder how to elevate your tacos or baked potatoes? This homemade sour cream recipe is your answer. It’s tangy, rich, and surprisingly easy! Honestly, you won't believe how much better DIY sour cream tastes.
Brief Overview
Homemade sour cream isn't some newfangled invention. It's been around for ages! It transforms simple ingredients into a culinary treasure.
It is easy and takes only 5 minutes of prep. Plan for 24- 48 hours of resting time. This recipe yields about 1 1/2 cups, perfect for sharing.
Main Benefits
Skip those store-bought tubs. This cultured sour cream recipe is healthier and tastier. You control the ingredients! Plus, it’s the perfect addition to a Sunday roast.
What makes this recipe special? It's incredibly simple, using just two ingredients.
Ready to ditch the store-bought stuff? Let's get into the ingredients. This easy sour cream recipe starts with only two simple things. You will need heavy cream and buttermilk.
Essential Ingredients
You'll need 2 cups of pasteurized (not ultra-pasteurized) heavy cream. Ultra-pasteurized cream won't work! Also, you need 2 tablespoons of cultured buttermilk.
That's all! Can you believe that you can make sour cream using only 2 ingredients?
Let's Talk About Buttermilk Recipes
Buttermilk is key here. It’s not just for pancakes. The live cultures in the buttermilk work their magic. They transform the cream into tangy goodness.
Don't have buttermilk? I have included cooking substitutions in the notes.
Make It Your Own
Feel free to experiment. Add herbs or garlic for extra flavor. It is one of the amazing homemade condiments . The possibilities are endless! Let’s get started making our homemade dairy dream into reality.
From Scratch Simply Divine Sour Cream Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment
So, you wanna make sour cream from scratch? Awesome! It's surprisingly easy, and so much better than anything you'll find in the shops. Let's gather our bits and bobs.
Main Ingredients for Your Homemade Delight
Here’s what you'll need for this easy sour cream recipe . Honestly, it’s just two ingredients. Told you it was simple!
- 2 cups (473ml) Heavy Cream, pasteurised (but not ultra-pasteurised!)
- 2 tablespoons (30ml) Buttermilk, cultured
Quality matters, especially with the cream. Look for cream that’s pasteurised, but definitely not ultra-pasteurised. Ultra-pasteurisation kills all the good bacteria you need to make sour cream .
Avoid it like the plague.
Seasoning Notes
This is where you can get creative! We're keeping it simple to start.
You can whip up a DIY sour cream masterpiece! Feel free to add a tiny pinch of salt after it's cultured. This balances the flavor beautifully.
What if you don’t have buttermilk? I get it! You can use a cooking substitution . Try a tablespoon of lemon juice or white vinegar in milk and let it sit for 5 mins.
Then, use that instead!
Equipment Needed
Right, kit time! You won’t need loads. It's homemade condiments simplified.
- Glass jar or container with a lid: Anything will do. Just make sure that is squeaky clean.
- Thermometer (optional): It's just to confirm that the room temp is about 70- 75° F .
Don’t have a fancy thermometer? No worries! Just make sure your room isn't too cold or too hot. A common household alternative is a spot on your countertop!
And that's all, folks! Next, we'll turn these simple ingredients into luscious, tangy cultured sour cream recipe . Get ready to ditch the shop-bought stuff forever!
Alright, let's get cracking! As a chef who believes that even a spot of sour cream can be a masterpiece, I'm thrilled to whip up a blueprint for truly brilliant homemade sour cream .
Think of it as building your own personal cloud of creamy deliciousness – no shop-bought stuff can compare!
From Scratch Simply Divine Sour Cream
Ditch the store-bought stuff and unlock the incredible flavor of homemade sour cream ! This recipe is a testament to simple ingredients creating something truly special.
Seriously, once you try making your own homemade condiments , you won’t go back to the supermarket version. Learn how to make sour cream from scratch transforming cream and a touch of acidity into a tangy, rich, and utterly divine topping.
Perfect for adding a dollop of luxury to your everyday eats.
Prep Steps: Your Mise en Place Mission
- Essential mise en place: Grab your 2 cups of heavy cream and 2 tablespoons of buttermilk.
- Time-saving organization tips: Get everything ready before you start mixing. Makes life so much easier, you know?
- Safety reminders: Keep your hands and equipment clean. We don’t want any unwanted bacteria crashing the party!
Let's Make Sour Cream : Step-by-Step
- Combine: In a clean glass jar, gently whisk together your heavy cream and buttermilk . Don't overmix!
- Incubate: Loosely cover and let it sit at room temperature ( 70- 75° F / 21- 24° C ) for 24- 48 hours . Patience, grasshopper!
- Test: Check for thickness. Should coat the back of a spoon, like a proper Sunday roast gravy. If too thin, wait longer.
- Refrigerate: Once thick, tighten the lid and chill for at least 6 hours . Stops the culturing and thickens it even more.
- Enjoy: Serve chilled and prepare to be amazed.
Pro Tips and Tricks for This Easy sour cream recipe
- Temperature is Key: Keep it steady for successful culturing. Avoid drafty spots.
- Don't use Ultra-Pasteurized Cream: It kills the good bacteria. Not what we want, is it?
- Common Mistakes to Avoid: Don’t rush the process! Resist the urge to stir it every five minutes.
- You can even try this as a DIY sour cream experiment.
Homemade dairy products are the best! This cultured sour cream recipe is surprisingly simple. If you don't have buttermilk, you can use a tablespoon of lemon juice or white vinegar in 2 cups of milk, let it stand for 5 minutes , then use that instead.
This is one of the cooking substitutions you can use.
There you have it! Time to ditch the shop-bought tubs and get culturing. Happy cooking, and remember – a little bit of effort goes a long way in the kitchen!
Alright, let's dive into some extra bits about making our homemade sour cream ! Think of these as little nudges in the right direction.
Because honestly, who doesn't love a few extra tips?
Recipe Notes
This isn't just another easy sour cream recipe . It's a gateway to flavour! I remember the first time I tried DIY sour cream .
Oh my gosh! The difference was night and day.
Serving It Up Right
Want to wow your mates? Plating matters! A dollop of your gorgeous, fresh cultured sour cream recipe looks amazing on a slate plate.
Try swirling it artfully over roasted vegetables. Think about pairing it with spicy food to cool things down. For drinks, something light and crisp works well, maybe a sparkling water with lemon.
It really cuts through the richness of the homemade dairy .
Storage Solutions
Right, so you've made your glorious homemade sour cream . Now, how do you keep it fresh?
Refrigerate it, obviously! It will last for about a week. Honestly, it never lasts that long in my house. It's so good, everyone just devours it.
Freezing isn't ideal as it can change the texture. It might become a bit grainy. If you do freeze, use it in cooking rather than as a topping.
Variations on a Theme
Fancy a little twist? Let's talk cooking substitutions ! For a dairy-free version, try using full-fat coconut cream. It won't taste exactly the same, but it's a decent alternative.
Seasonally, think about adding roasted garlic in autumn or fresh herbs in spring. You know? That's how you create a truly unique homemade condiment .
Nutrition Nuggets
Okay, let's keep this simple. A spoonful of our homemade sour cream adds richness. It also provides a bit of calcium and probiotics.
However, remember it's relatively high in fat. So, everything in moderation! You can make sour cream a part of a healthy diet.
There you go. Some extra pointers to ensure your homemade sour cream is a smashing success! Don't be afraid to experiment.
Have fun and trust your instincts. You got this! And with any luck, you'll soon be searching up more buttermilk recipes too!
Frequently Asked Questions
Is making homemade sour cream really worth the effort? Surely shop-bought is just easier?
Absolutely! While it takes a little time, the flavor of homemade sour cream is far superior to anything you can buy in a tub. Think of it like brewing your own tea versus using a tea bag – there's a noticeable difference. Plus, you know exactly what's going into it, no dodgy additives here!
My homemade sour cream isn't thickening. What's gone wrong? Am I doing something wrong?
Several factors can affect thickening. Firstly, make sure your heavy cream isn't ultra-pasteurized, as that process can inhibit culturing. Secondly, the temperature needs to be right – too cold and the bacteria won't thrive. Finally, patience is key! It can sometimes take the full 48 hours to reach the desired consistency. Pop it in a warmer spot.
Can I flavor my homemade sour cream? Something like a garlic and herb sour cream would be amazing!
Definitely! Adding flavors is a brilliant idea. Stir in minced garlic, fresh herbs like chives or dill, or even a pinch of smoked paprika before you start the incubation process. This allows the flavors to meld beautifully as the sour cream cultures. Consider that your own secret ingredient!
How long does homemade sour cream last in the fridge?
Your homemade sour cream should last for about 1-2 weeks in the refrigerator, stored in an airtight container. Keep an eye out for any signs of spoilage, such as mold or an off odor, just as you would with shop-bought sour cream. It won't keep forever unfortunately.
I don't have any buttermilk on hand. Can I still make homemade sour cream?
No worries, you can absolutely make a quick buttermilk substitute. Simply add a tablespoon of lemon juice or white vinegar to 2 cups of milk, let it sit for about 5 minutes until it curdles slightly, and then use that in place of the buttermilk in the recipe. Voila! You're good to go.
Is there a vegan alternative for making homemade sour cream?
Yes! You can use full-fat coconut cream in place of the heavy cream and lemon juice instead of buttermilk. Be aware that the flavor and texture will be different from traditional sour cream, but it's a great dairy-free option. This is perfect on tacos or nachos!
