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1 cup cream
In a double boiler bring the fresh cream up to 180°F.
Cool to room temperature in a cold water bath. Add the buttermilk, cover, and let sit at room temperature for 24 to 48 hours.
Stir and refrigerate.
The batch will keep approximately 3 to 4 weeks, refrigerated. Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
Poster's Notes:
In the old days, sour cream was made by letting unpasteurized cream sour naturally. However, since cream is always pasteurized before it reaches our stores these days, we need to add a bacterial culture to duplicate the natural process.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
1 tablespoon cultured buttermilk
I would never do this because if I am going to buy buttermilk or cream, I might as well buy sour cream, but it is interesting. If you happen to keep cream and buttermilk on hand you might want to know this. I would think a yogurt maker would help with the bacteria risk.