@judetunes1 Yes, whipping cream and heavy cream are the same, but don't use bakers cream which has added sugar. Thanks for watching and commenting! Noreen : )
Nice Video I can not wait to try this.I just added you.Can you explain how to stop video and come back and also how to put words up I am new to this you tube stuff.Thank you Robin Maineroses
Noreen, my homemade sour cream is ready today! I just have to say that I've never been a fan of sour cream, no brands but this is wonderful! We all love it, thanks so much for sharing!
@atticus9799 You can do the same thing with raw goats milk. We let the milk go bad in the frig and sit out over night...depending on the room temp it's ready in one to two days. You strain, add herbs/salt, hang dry and refrigerate after it's finished.
Where would you get your heavy cream and butter milk when the stores are empty?
Noreen............You are beyond talented. I found your video's about a month ago and I think I've watched them all. Every video you amaze and inspire me. Thank you
I knew there had to be a way to make homemade "sour cream" . I watch each and every video you do. I recently found out that I have several allergies, one being dairy. I am inspired by this to see if I can find something my body says yes and yum to. :) Thanks for everything you do!
Great info, Noreen, thanks for sharing. And not to try to make a substitute using another substitute, but do you think this would still work if I used homemade buttermilk (the milk and lemon juice or vinegar thingy) added to the heavy cream? I probably have real buttermilk around even less then I do real sour cream. Thanks!
That looks easy enough for a hick like me to do. You had my mouth watering! I am boycotting you now because you make everything look good. jk Thanks for the vid. I am gonna try this now and if I die it is YOU that I will haunt!
I make my own butter milk using milk-keifer grains that I bought off the internet. Makes wonderful sour cream. I also make a VAT of homemade Ranch dressing with it as my family puts Ranch on everything! As usual, another wonderfully helpful video!!
Hi Noreen....great video! I had the opposite dilema...I had a pint of whipping cream that is expiring soon....that strangely did not need...lol..so I 'made' a cup of buttermilk from my dry Saco Buttermilk Blend (used for cooking and baking) and just put it all together......it's sitting in my mason jar on my stove. Tuesday morning hope it sets up like yours did....Thanks for the idea...couldn't believe that I now had a use for my heavy cream....I'm a faithful follower..thanks again..Linda.
Cracked up when you said, "...nobody's gonna get sick when they eat this...", and then Rick sneezed. So funny. Great tip...so easy to make and it's yummy.
Great video! I am learning so much from you and the other ladies who give so much of your time. Do you think I could use the powdered buttermilk from my food supply to make this? It may just be worth the time. Thanks again!
Kudos on the video. But this depends on heat which betrays its origin. Equitorial and sub equitorial lattitudes. Think India, etc. Kefir is sub-arctic. Anything above freezing; it cultures. And both make excellent cheese. When I was stuck w/out power for 15 days because of an ice storm I could still make Kefir. My yogourt stocks went south.
Thanks So VERY much Noreen! I will certainly be picking up some heavy cream and trying this..OR hopefully soon my goat will be milking full tilt again and I can separate her milk and try this..although we do not use a lot of sour cream..or Creme Fraise...I find myself want a baked potato RIGHT NOW after watching your video! Thank you and BRAVO!!
@clmason33172 I know all those things. I am trying to help people do it for themselves. The buttermilk you get in the store is always cultured. The buttermilk that Mrs Volfie makes is cultured because she adds the culture. Yogurt will not give you the same Sour ness as the buttermilk. People can get cultures to make their own at home from cheesemaking supply. Since you don't have any videos uploaded, maybe you should make one showing us how to do it. Thanks for dropping by : )
@atticus9799 Sour cream gets its sourness from actually souring the cream first then adding a cultured product which thickens it. Real buttermilk is not cultured and the cultured product does not bring the sourness to sour cream. I suggested yogurt because yogurt is naturally cultured. There is no video that I can upload to show that.
Leftover buttermilk is best used for pancakes, biscuits, bread, cakes, etc.
@clmason33172 there is traditional buttermilk that is liquid left over from churning butter from cream then there is cultured buttermilk which is commercially available is milk pasteurized then they add the culture lactid acid bacteria to act as the natural bacteria in the traditional
@scarlethex87 That's just a marketing technique because most people won't understand "drinkable cultured milk based product" and "drinkable yogurt" doesn't sound all that appealing.
@lauriegirl2 Making sour cream, as most milk-based products, is a precise method. Using the wrong method to create something can have catastrophic ramifications - like killing someone. I'm sorry YOU feel the need to be a nasty person, but I have seen first hand what "shortcuts" can do to people. It's not pretty.
I will bet my culinary school degree and three years of cheese-making against anything you can produce.
Noreen: Subscribers = 4,791, uploads = 270, Joined = 5/9/08. YouTube Partner, professional career, wife, mother, blogger, crafter
You: Subscribers = 26, uploads = 0, claim to own/run a bakery, "Khadijah's Bakery", which does not show up in a Google search, have a website which is a Multi-Level Marketing scheme to sell some obscure weight-loss product.
Like she told you, in much nicer words than I'm going to use: Put up or shut up, troll.
Sometimes culinary school and 3 years of experience and make a chef, and other times, it just create an attitude like yours. I would like you to tell us exactly "who" had a very bad reaction or death from this method. Needs to be able to verified, with official public record, if you please.
I really don't understand the need to trash a perfectly good recipe just to show you think you know it all.
@MichiganMorels Sometimes no information can be a dangerous thing, as well. Ignorance is not bliss nor will it keep you from getting sick, dying or killing someone. Since you don't want to believe me, why don't you view The Chew which aired just yesterday? They had a segment on food safety. You may find it relevant, but something tells me you won't.
The link won't post, but look for the full episode of the 11/9/11 airing.
@MichiganMorels Just to sum up the video, 3,000 people a year die from food-borne illnesses...mostly from the home ("because professionals know what they are doing"). That's eight people a day in preventable deaths. Your local health department and the CDC (perhaps their website) can provide you with "the hard numbers" you seek. I don't work for you.
This isn't a "perfectly good recipe" nor is the methodology safe.
@clmason33172 So if we outlaw cars we can save tousands of people a day. Right?
I've done a litte research of foodborne illness and deaths outbreaks. It seems like the worst offenders come from USDA approved processing facilities, and kitchens. Their illnesses or deaths are much higher than home caused.
Yes, I think safety should be practiced. (sterilizing and etc.) but I'm, 65 yr old and ate home canned, or made, food most of my life. I've only got food poisoning from resturants.
@MichiganMorels Like you said "a little knowledge is a dangerous thing". Do more research into food-borne illness and the "supergerms" that continue to mutate out there. It's not a good time in history to home experiment. By the way, YOU are in an age group where the "supergerms" can kill you. They can even kill someone my age. You are not immune against the new strains of bacteria out there that have made it into our food supply. That's why you got food poisoning in the first place.
@clmason33172 don't question or correct her ,If you do she will go off on you ..done it to me several times and I never meant any malice and am a subscriber....lol, I had to get used to not commenting.
@HackerGuitarist I'm a food safety manager (and yes, I do own my own dessert catering company) so I just don't want people to get sick or die. It really is a professional obligation to keep my industry safe. Death is a reality with food and people shouldn't play around with it. Too bad people are too prideful to realize that.
If she doesn't want dissenting comments, then I suggest turning the commenting option off.
Thank you, and God Bless you Rick. I to always have buttermilk in my frige, now I am going to try both yours and Bevs tricks. I love the timing I wake up get coffee watch Noreen and I'm ready for a great day. Thanks Noreen.
I live in Canada and I was wondering is your heavy cream whipping cream, cause that's the only
heavy cream I can find in my store's.
judetunes1 2 days ago
@judetunes1 Yes, whipping cream and heavy cream are the same, but don't use bakers cream which has added sugar. Thanks for watching and commenting! Noreen : )
atticus9799 2 days ago
Nice Video I can not wait to try this.I just added you.Can you explain how to stop video and come back and also how to put words up I am new to this you tube stuff.Thank you Robin Maineroses
maineroses 4 days ago
Thanks for this vid. I tried it and it was so much better than Daisy's sour cream, which was our favorite. :)
VivianRinSC 2 months ago
This is awesome info! I'm gonna make it for sure.
jdolani 3 months ago
Hey Noreen I was wondering can this be used in that great crust-less cheese cake you made instead of the sour cream?
Ladylasil 4 months ago
Noreen, my homemade sour cream is ready today! I just have to say that I've never been a fan of sour cream, no brands but this is wonderful! We all love it, thanks so much for sharing!
auntcc1968 4 months ago
how log will this stay good
mandipie1981 4 months ago
Thank you so much for this video. I never knew what to do with my leftover buttermilk. This is great!
greatfullheart 4 months ago
@atticus9799 You can do the same thing with raw goats milk. We let the milk go bad in the frig and sit out over night...depending on the room temp it's ready in one to two days. You strain, add herbs/salt, hang dry and refrigerate after it's finished.
Where would you get your heavy cream and butter milk when the stores are empty?
MrsNewAmericaNow 4 months ago
Noreen............You are beyond talented. I found your video's about a month ago and I think I've watched them all. Every video you amaze and inspire me. Thank you
ADeliciousMess 4 months ago
Thanks for teaching us things like this. I never would've known it was so easy to make! Learning lots from you. Thanks and keel 'em coming! :)
bellagrace714 4 months ago
oh i like that tip..... im gonna try this, i wanted to tell you by watching your videos i really have learned alot.... thanks a bunch!!
DLP1962 4 months ago
Rick is a real Man!!...Love the channel, and got you on FB!!
1952Jeep 4 months ago
How long will it keep in the fridge?
WoobaNocturnalle 4 months ago
Thanks for this!!
o0BeadFreak0o 4 months ago
I knew there had to be a way to make homemade "sour cream" . I watch each and every video you do. I recently found out that I have several allergies, one being dairy. I am inspired by this to see if I can find something my body says yes and yum to. :) Thanks for everything you do!
kelliejelly2000 4 months ago
Great info, Noreen, thanks for sharing. And not to try to make a substitute using another substitute, but do you think this would still work if I used homemade buttermilk (the milk and lemon juice or vinegar thingy) added to the heavy cream? I probably have real buttermilk around even less then I do real sour cream. Thanks!
tjbollman1 4 months ago
That looks easy enough for a hick like me to do. You had my mouth watering! I am boycotting you now because you make everything look good. jk Thanks for the vid. I am gonna try this now and if I die it is YOU that I will haunt!
sebagosteve 4 months ago
I make my own butter milk using milk-keifer grains that I bought off the internet. Makes wonderful sour cream. I also make a VAT of homemade Ranch dressing with it as my family puts Ranch on everything! As usual, another wonderfully helpful video!!
susique333 4 months ago
Hi Noreen....great video! I had the opposite dilema...I had a pint of whipping cream that is expiring soon....that strangely did not need...lol..so I 'made' a cup of buttermilk from my dry Saco Buttermilk Blend (used for cooking and baking) and just put it all together......it's sitting in my mason jar on my stove. Tuesday morning hope it sets up like yours did....Thanks for the idea...couldn't believe that I now had a use for my heavy cream....I'm a faithful follower..thanks again..Linda.
lin1038 4 months ago
Cracked up when you said, "...nobody's gonna get sick when they eat this...", and then Rick sneezed. So funny. Great tip...so easy to make and it's yummy.
katzcradul 4 months ago
Ha ha! Rick can have all the sour cream he wants!
caa1000 4 months ago
Looks good! I might try this. In the Netherlands the sour cream you can get is only about 1/4 of a cup container at the biggest.
brittany23lc 4 months ago
Amazing! Whodathought you could make sourcream like that. Thank you so much for sharing.
MsAnna4040 4 months ago
Love it!!
weeknightingale 4 months ago
hey Rick, I know the proper ratio of sour cream to potato is about 50/50 :)
AuntDuddie 4 months ago
Great video! I am learning so much from you and the other ladies who give so much of your time. Do you think I could use the powdered buttermilk from my food supply to make this? It may just be worth the time. Thanks again!
welschica 4 months ago
You two crack me up!! Thank you for this invaluable information.. what a blessing to know it. God Bless
snaps81625 4 months ago
Noreen thank you for all your videos. I am going to try this. How long will it keep in the fridge? Thanks for all your tips.
texasprepper007 4 months ago
Kudos on the video. But this depends on heat which betrays its origin. Equitorial and sub equitorial lattitudes. Think India, etc. Kefir is sub-arctic. Anything above freezing; it cultures. And both make excellent cheese. When I was stuck w/out power for 15 days because of an ice storm I could still make Kefir. My yogourt stocks went south.
zebraluna 4 months ago
That is a great tasting garnish to plop in the middle of some soups before serving. Thanks for video...
Seeker1041 4 months ago
Thanks So VERY much Noreen! I will certainly be picking up some heavy cream and trying this..OR hopefully soon my goat will be milking full tilt again and I can separate her milk and try this..although we do not use a lot of sour cream..or Creme Fraise...I find myself want a baked potato RIGHT NOW after watching your video! Thank you and BRAVO!!
TheMrsVolfie 4 months ago
Thanks for the great video Noreen! I sure will be trying this, we use lots of sour cream....
iamscrappybuttons 4 months ago
How long will this last and how long should you keep it before tossing it if not used?
Carballoca 4 months ago
OMG How easy! I love sour cream! and I can not wait to try this!!! thanks for sharing!
alearte1 4 months ago
Wow I am going to try this . Thanks
carolann183 4 months ago
Crème fraiche and sour cream are not the same, although similar. Real buttermilk is not cultured. A better substitute is yogurt.
Thank you for the video, but I thought you'd like to know the difference.
clmason33172 4 months ago 3
This has been flagged as spam show
@clmason33172 I know all those things. I am trying to help people do it for themselves. The buttermilk you get in the store is always cultured. The buttermilk that Mrs Volfie makes is cultured because she adds the culture. Yogurt will not give you the same Sour ness as the buttermilk. People can get cultures to make their own at home from cheesemaking supply. Since you don't have any videos uploaded, maybe you should make one showing us how to do it. Thanks for dropping by : )
atticus9799 4 months ago 6
@atticus9799 Sour cream gets its sourness from actually souring the cream first then adding a cultured product which thickens it. Real buttermilk is not cultured and the cultured product does not bring the sourness to sour cream. I suggested yogurt because yogurt is naturally cultured. There is no video that I can upload to show that.
Leftover buttermilk is best used for pancakes, biscuits, bread, cakes, etc.
clmason33172 4 months ago
@clmason33172 there is traditional buttermilk that is liquid left over from churning butter from cream then there is cultured buttermilk which is commercially available is milk pasteurized then they add the culture lactid acid bacteria to act as the natural bacteria in the traditional
scarlethex87 4 months ago
@scarlethex87 Buttermilk is not cultured. What's on the market today is not buttermilk, but a thin, drinkable yogurt.
clmason33172 4 months ago
@clmason33172 true there is a difference in tase but still doesnt change the fact that its called buttermilk
scarlethex87 4 months ago
@scarlethex87 That's just a marketing technique because most people won't understand "drinkable cultured milk based product" and "drinkable yogurt" doesn't sound all that appealing.
clmason33172 4 months ago
Comment removed
lauriegirl2 4 months ago
@lauriegirl2 Making sour cream, as most milk-based products, is a precise method. Using the wrong method to create something can have catastrophic ramifications - like killing someone. I'm sorry YOU feel the need to be a nasty person, but I have seen first hand what "shortcuts" can do to people. It's not pretty.
I will bet my culinary school degree and three years of cheese-making against anything you can produce.
clmason33172 4 months ago 6
@clmason33172 - Let's see here.
Noreen: Subscribers = 4,791, uploads = 270, Joined = 5/9/08. YouTube Partner, professional career, wife, mother, blogger, crafter
You: Subscribers = 26, uploads = 0, claim to own/run a bakery, "Khadijah's Bakery", which does not show up in a Google search, have a website which is a Multi-Level Marketing scheme to sell some obscure weight-loss product.
Like she told you, in much nicer words than I'm going to use: Put up or shut up, troll.
nameofthepen 4 months ago
@nameofthepen How many people will this video kill? You should ask yourself that before posting irrelevant information.
clmason33172 4 months ago
Comment removed
MichiganMorels 3 months ago
@clmason33172
Sometimes culinary school and 3 years of experience and make a chef, and other times, it just create an attitude like yours. I would like you to tell us exactly "who" had a very bad reaction or death from this method. Needs to be able to verified, with official public record, if you please.
I really don't understand the need to trash a perfectly good recipe just to show you think you know it all.
A little knowledge is a dangerous thing.
MichiganMorels 3 months ago
@MichiganMorels Sometimes no information can be a dangerous thing, as well. Ignorance is not bliss nor will it keep you from getting sick, dying or killing someone. Since you don't want to believe me, why don't you view The Chew which aired just yesterday? They had a segment on food safety. You may find it relevant, but something tells me you won't.
The link won't post, but look for the full episode of the 11/9/11 airing.
clmason33172 3 months ago
@MichiganMorels Just to sum up the video, 3,000 people a year die from food-borne illnesses...mostly from the home ("because professionals know what they are doing"). That's eight people a day in preventable deaths. Your local health department and the CDC (perhaps their website) can provide you with "the hard numbers" you seek. I don't work for you.
This isn't a "perfectly good recipe" nor is the methodology safe.
clmason33172 3 months ago
@clmason33172 So if we outlaw cars we can save tousands of people a day. Right?
I've done a litte research of foodborne illness and deaths outbreaks. It seems like the worst offenders come from USDA approved processing facilities, and kitchens. Their illnesses or deaths are much higher than home caused.
Yes, I think safety should be practiced. (sterilizing and etc.) but I'm, 65 yr old and ate home canned, or made, food most of my life. I've only got food poisoning from resturants.
MichiganMorels 3 months ago
@MichiganMorels Like you said "a little knowledge is a dangerous thing". Do more research into food-borne illness and the "supergerms" that continue to mutate out there. It's not a good time in history to home experiment. By the way, YOU are in an age group where the "supergerms" can kill you. They can even kill someone my age. You are not immune against the new strains of bacteria out there that have made it into our food supply. That's why you got food poisoning in the first place.
clmason33172 3 months ago
@atticus9799 good response.lol ;)
uneeddiscushion 4 months ago
@clmason33172 don't question or correct her ,If you do she will go off on you ..done it to me several times and I never meant any malice and am a subscriber....lol, I had to get used to not commenting.
HackerGuitarist 4 months ago
@HackerGuitarist I'm a food safety manager (and yes, I do own my own dessert catering company) so I just don't want people to get sick or die. It really is a professional obligation to keep my industry safe. Death is a reality with food and people shouldn't play around with it. Too bad people are too prideful to realize that.
If she doesn't want dissenting comments, then I suggest turning the commenting option off.
clmason33172 4 months ago
Thank you, and God Bless you Rick. I to always have buttermilk in my frige, now I am going to try both yours and Bevs tricks. I love the timing I wake up get coffee watch Noreen and I'm ready for a great day. Thanks Noreen.
Linda
255sage 4 months ago
Bless you Rick!!! THANK YOU Noreen for this. I use LOTS of sour cream too Rick.
jonewee1 4 months ago
wonderful! thanks
Fitange 4 months ago