Welcome to the world of homemade sour cream! Discover the joy of creating your own rich, creamy, and tangy sour cream at home with our easy-to-follow recipe and high-quality Pure Organic Sour Cream Starter Culture from Nourishme Organics. Perfect for enhancing your favourite dishes, from baked potatoes to tacos, and everything in between. Let’s dive into the simple steps to make this delightful addition to your kitchen.

 

How to Make Sour Cream with our Pure Organic Sour Cream Starter Culture 

 

Ingredients:

• 500 ml of cream

• 1 sachet (1 gram) of Pure Organic Sour Cream Starter Culture

 

Equipment:

• Glass Mason jar with a lid

• Spoon for stirring.

 

Instructions:

 

1. Prepare the Starter Culture:

• Open one sachet of Pure Organic Sour Cream Starter Culture.

2. Combine Ingredients:

• Pour the cream into the glass jar.

• Sprinkle the contents of the starter culture sachet over the cream.

3. Mix Well:

• Stir the mixture thoroughly with a spoon until the starter culture is evenly distributed throughout the cream.

4. Ferment:

• Cover the jar with a lid but do not seal it tightly. The mixture needs to breathe.

• Leave the jar at room temperature (about 21°C) for 24 to 48 hours* The exact time will depend on the room temperature; warmer environments will ferment faster.

• Alternatively, you can ferment in a yoghurt maker for 10 to 15 hours at 30°C.

5. Check Consistency and flavour:

• After 24 hours, check the sour cream. It should have thickened to a creamy consistency and develop a sour flavour. If it hasn’t thickened or soured enough, let it sit for another 12 to 24 hours.

6. Refrigerate:

• Once the sour cream has thickened and soured, stir it well, then seal the jar with the lid and place it in the refrigerator.

• Chill for at least 4 hours before using. This will allow the flavours to develop further.

Storage:

• Store your homemade sour cream in the refrigerator. It should keep for about 1 to 2 weeks.

 

Keep aside 4 tablespoons of sour cream to reuse as a starter for the next batch. You can repeat this process until the previous batch loses viability by failing to thicken and sour the cream.