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Sour Cream/Creme Fraiche, Homemade (D, KLP, TNT)
Source: Unknown
Yield: 1 cup

1 cup cream
1 tablespoon cultured buttermilk

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:
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.

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