Noreen's Kitchen: How to Make Sour Cream

Greetings! Just the other day, I was watching my friend Bev over at themrsvolfie channel make some potato and cheese soup. During the process she talked about how she keeps her buttermilk culture going. I commented about how you can make your own sour cream with some buttermilk and heavy cream. So I decided to just show you how to do it.

When I made the raisin biscuits I ended up having about 1 cup of buttermilk left in the bottle so it was a perfect opportunity to make some sour cream.

In a clean mason jar, place 1 part buttermilk and 2 parts heavy cream. Secure either a coffee filter or a piece of cotton or muslin over the jar with the metal ring. You want the air to get to this and all the good yeasts and bacterias in the air to get in there and do their job. Leave the jar in a warm place for 2 or 3 days. Don't do anything. Just let is be.

I placed this on top of my stove and left it there. Did this on Sunday morning and on Wednesday morning before leaving for work, I checked it. Nice and thick and creamy and tasted like the richest, tastiest sour cream you have ever eaten. Put this in the fridge with a real jar lid. The longer it stays in the fridge the thicker it will get and the sour-er it will get. (Is that a word??)

Very similar to French Creme Fraiche, this is thick and rich and very cheap to make yourself. I was recently in the fancy schamcy grocery store and creme fraische was almost 6 bucks for 1/2 a cup!

Give this a try. Now you know what you can do with that last bit of buttermilk that you may not use.

As always, Happy Eating!

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[clmason33172]

@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]

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.

[VivianRinSC]

Thanks for this vid. I tried it and it was so much better than Daisy's sour cream, which was our favorite. :)

[jdolani]

This is awesome info! I'm gonna make it for sure.

[clmason33172]

@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.

[MichiganMorels]

@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.

[clmason33172]

@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]

@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]

@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.

[Ladylasil]

Hey Noreen I was wondering can this be used in that great crust-less cheese cake you made instead of the sour cream?

[auntcc1968]

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!