{"id":34432,"date":"2018-06-13T07:45:24","date_gmt":"2018-06-13T11:45:24","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=34432"},"modified":"2023-08-10T14:52:25","modified_gmt":"2023-08-10T18:52:25","slug":"can-do-cultured-sour-cream","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/can-do-cultured-sour-cream\/","title":{"rendered":"DIY: Cultured Sour Cream"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-34439\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream4-1.jpg\" alt=\"a spoon next to a bowl of homemade sour cream\" width=\"750\" height=\"550\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream4-1.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream4-1-300x220.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span class=\"wpsdc-drop-cap\">V<\/span>elvety, satisfying, and luxurious&#8230;if these words don\u2019t describe your current sour cream situation, keep reading. Now, we don\u2019t judge\u2014store-bought tubs are certainly convenient, but what are you really getting in that container? More often than not, the answer is a host of fillers and stabilizers. This time, skip the additives and make your own sour cream at home. Better yet, try our cultured version, which is rich in probiotics instead of guar gum. This two-part recipe can be made with store-bought cultured buttermilk, or you can whip up your own. Either way, time and patience are essential; slow fermentation allows flavors to build and yields a luscious consistency.<\/p>\n<h2>Cultured Sour Cream<\/h2>\n<p><strong>Makes 3\u00bd cups<\/strong><\/p>\n<p><strong>EQUIPMENT:<\/strong><\/p>\n<ul>\n<li>Whisk<\/li>\n<li>Medium mixing bowl<\/li>\n<li>2 pint-size glass canning jars with lids, sterilized<\/li>\n<li>4-quart stockpot<\/li>\n<li>Thermometer with stainless steel dial<\/li>\n<\/ul>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>1\u00bd cups heavy cream<\/li>\n<li>1\u00bd cups whole milk<\/li>\n<li>\u00be cup cultured buttermilk (see recipe below)<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"size-full wp-image-34435 aligncenter\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream1.jpg\" alt=\"pouring milk into a mixing bowl\" width=\"750\" height=\"550\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream1.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream1-300x220.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>Whisk together cream, milk, and buttermilk in mixing bowl. Pour mixture into sterilized jars. Place jars in stockpot and fill pot with room-temperature water until it reaches halfway up the sides of the jars.<\/p>\n<p><img decoding=\"async\" class=\"alignright size-full wp-image-34436\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream2.jpg\" alt=\"jars filled with sour cream in a water bath\" width=\"750\" height=\"550\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream2.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream2-300x220.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>Slowly heat milk mixture on stovetop over medium-low until it reaches between 75\u00b0F and 80\u00b0F (this should take about 15 minutes). Place lids loosely on jars and transfer stockpot to a room temperature, draft-free spot (the inside of a cold oven works well). Ripen for 12 hours or overnight.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-34437\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream3.jpg\" alt=\"jars of homemade sour cream\" width=\"750\" height=\"550\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream3.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream3-300x220.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>Remove jars from water bath, tighten lids, and ripen at room temperature for another 24 hours, or until sour cream is thick and smooth with a tangy flavor.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-34440 size-full\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream5.jpg\" alt=\"\" width=\"750\" height=\"550\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream5.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/06\/cando_sourcream5-300x220.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>Serve immediately, or ripen for an additional 48 hours for an even thicker, more flavorful sour cream. Sour cream will keep, refrigerated, for up to 3 weeks.<\/p>\n<hr>\n<h2><strong>Cultured Buttermilk<\/strong><\/h2>\n<p><strong>Makes 4 cups<\/strong><\/p>\n<p><strong>EQUIPMENT:<\/strong><\/p>\n<ul>\n<li>Medium mixing bowl<\/li>\n<li>Whisk<\/li>\n<li>2 pint-size glass canning jars with lids, sterilized<\/li>\n<li>Thermometer with a stainless steel dial<\/li>\n<\/ul>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>1 quart whole milk<\/li>\n<li>\u00bc teaspoon Aroma B powdered mesophilic starter culture<\/li>\n<\/ul>\n<p>Pour milk into mixing bowl and sprinkle starter culture over milk. Rest for 5 minutes, then thoroughly whisk in an up-and-down motion about 20 times. Pour milk mixture into sterilized pint jars, place lids loosely on jars, and set aside in a draft-free spot at room temperature to culture for 12 hours (the inside of a cold oven works well).<\/p>\n<p>Tighten lids on jars and refrigerate. Cultured buttermilk will keep for up to 2 weeks.<\/p>\n<hr>\n<h3>Sour Cream Suggestions:<\/h3>\n<ul>\n<li>Stir into mac and cheese for extra zip and creaminess.<\/li>\n<li>Strain through cheesecloth to thicken, then use as a filling for cr\u00eapes or pasta.<\/li>\n<li>Dollop onto nachos for a next-level topping.<\/li>\n<li>Sweeten with maple syrup and serve as a dip for fresh fruit.<\/li>\n<\/ul>\n<p><em>Photography by Erin Harris<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Culture sour cream at home for incredible flavor\u2014plus, make your own buttermilk!<\/p>\n","protected":false},"author":95,"featured_media":34439,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[6,31],"tags":[3746,3744,3750,2175,3749,3747,3748,3745,3751,2914],"coauthors":[1673],"class_list":["post-34432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diy","category-recipes","tag-cultured-cream","tag-diy","tag-do-it-yourself","tag-erin-harris","tag-home-fermentation","tag-homemade-buttermilk","tag-homemade-cultured-buttermilk","tag-homemade-sour-cream","tag-make-your-own-sour-cream","tag-the-cheese-poet"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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