Why buy sour cream from the store when you can make your own fresh and delicious in no time at all with a versatile fermentation lid? When you’re in control, you can get that sour cream just right with only minor changes in fermentation time.
Ingredients
- 276g (2 cups) Heavy Cream
- 158g (2/3 cup) Cultured Buttermilk
- 4g (¾ tsp) Salt
Equipment
- Sanitized 1qt Mason Jar
- Kraut Source Lid
- 100 Micron Superbag
Timing
Active Time: 5 Minutes
Total Time: 72 – 96 Hours
Yield
1 Quart
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Mix and Pour
Mix together the Heavy cream, Buttermilk, and Salt in a sanitized bowl.
Pour into a sanitized 1 quart wide-mouth mason jar.
Assemble the sanitized Karut Source Lid and screw it on the mason jar. Fill the reservoir with distilled vinegar.
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Ferment
Place the jar in a warm area (70°F) to ferment.
Allow 3-4 days for fermentation.
The top layer will feel slightly firm when it is ready.
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Strain and Store
The longer the fermentation period, the more sour it will be.
Once the sour cream is ready, simply skim the solids off the top of your jar and place it in a 100 micron Superbag with a paper coffee filter.
Depending on the thickness you prefer, you can strain the sour cream for different lengths of time. 2-3 minutes for a traditional créme fraîche texture. If you prefer a thicker sour cream, strain for up to an hour.
If you strain the sour cream too much, and it is too thick this can be fixed. Use some of the reserved strained liquid and mix small amounts into the final strained sour cream.
Store the sour cream in the refrigerator for up to a month.
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