Real Homemade Sour Cream Recipes
REAL HOMEMADE SOUR CREAM
I noticed most of the "homemade sour cream" recipes on this site are in fact homemade sour cream *substitutes* not real sour cream. This is a recipe for real homemade sour cream I found on motherearthnews.com. I haven't made it yet but I'll be trying it soon.
Provided by Goody2shz
Categories Very Low Carbs
Time P1DT5m
Yield 1 1/4 cups, 10 serving(s)
Number Of Ingredients 2
Steps:
- In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk).
- Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick.
- If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.
- You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.
- Makes 10 1/8-cup servings.
Nutrition Facts : Calories 93.2, Fat 9.9, SaturatedFat 6.1, Cholesterol 35.6, Sodium 13.6, Carbohydrate 0.8, Sugar 0.2, Protein 0.6
HOMEMADE SOUR CREAM
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Provided by Celestial
Categories Side Dish Sauces and Condiments Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g
HOMEMADE SOUR CREAM
Make and share this Homemade Sour Cream recipe from Food.com.
Provided by JustaQT
Categories Low Protein
Time 2m
Yield 2 Cups
Number Of Ingredients 2
Steps:
- Combine cream with buttermilk in hot, clean glass jar with screw lid.
- (A canning jar that has been heated in boiling water works well.) Cover tightly and shake gently to thoroughly mix the buttermilk and the cream.
- Let stand in a warm place (similar to where you would place bread to rise) till thickened-24 to 48 hours.
- Store, cover, in refrigerator.
- Stir before using.
- Use within 3 weeks.
Nutrition Facts : Calories 474, Fat 46.5, SaturatedFat 28.9, Cholesterol 159, Sodium 111.8, Carbohydrate 9.5, Sugar 1.1, Protein 7
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