A warm welcome. Learning how to make sour cream is quick and easy. Simply add a bacterial culture to the cream and let it ferment.
Homemade sour cream is delicious and healthy! It's quite different from what you buy in the store.... it's actually MADE FROM CREAM. AND without thickeners or stabilizers.
Probiotics in Homemade Sour Cream
makes 1 pint (500 ml) probiotic sour cream
The buttermilk contains the bacterial culture that will sour the cream. It MUST contain LIVE BACTERIA. Check the label and the best before date. If the cream doesn't ferment it's because the buttermilk didn't contain sufficient live bacteria.
Here's a few ways to use sour cream besides as a topping. Appetizer, main dish and dessert... Delicious.
Sour cream isn't often thought of as a probiotic food. And most likely the one you're eating isn't. At least not when you buy it at the store (check the label).....
..... but when you culture cream at home it is. The lactic acid (probiotic) bacteria that's present in the buttermilk culture is:
Be aware that probiotic bacteria are killed at temperatures higher than approximately 125° F (52° C). This means sour cream used in cooking and baking will no longer be probiotic.
On different occasions I've wanted to make sour cream but didn't have buttermilk on hand. Kefir (a fermented milk beverage that's a powerhouse of lactic acid bacteria) made a ready substitute several times. The fermented cream was delicious.
On other occasions I used yoghurt as a substitute for buttermilk. Again the sour cream was very good.
If you use a substitute culture make sure it contains live probiotic bacteria. Experiment with different cultures for different tastes.
Sour cream is found in a variety of recipes. New sour cream recipes are added often.... check back soon for the latest.
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