Homemade Sour Cream | How to make soured cream at home?
While Sour Cream is American, the British call it Soured Cream. Really wasn’t it the cream that turned sour?
With a high-fat content and creamy texture, homemade sour cream is an easy and swift way to add richness and acidity to just about any savoury or sweet dish
Sour cream or soured cream is almost an essential ingredient in baking. It makes your bakes moist, gives them a nice texture and can also be used as a replacement for eggs.
The best part is that this Homemade Sour Cream Recipe requires just 2 ingredients and it turns out rich, tangy and creamy!
Simply stating, Homemade Sour Cream is made by fermenting regular cream with the right kind of bacteria – lactobacilli. So, you are essentially mixing dairy with lactic acid.
I’m so excited to share this Homemade Sour Cream Recipe with you all! It’s heavenly!
So, what is soured cream exactly?
Soured cream is a relatively heavy, creamy cream with a glossy sheen. It has a delicate, acidic taste with a balanced, pleasant, butter like aroma. Various types of sour cream are found in many regions of the world.
The American FDA defines sour cream as follows: “Sour cream results from the souring, by lactic acid producing bacteria, of pasteurized cream.”
How does one make homemade sour cream?
Sour Cream Recipe or Soured Cream is really easy to make at home and it should be in everyone’s fridge.
Did you know sour cream is just soured cream?
Homemade Sour Cream Recipe - How to Make Sour Cream at Home?
- 600 ml Cream Full fat
- 100 ml Yoghurt or Dahi Full fat
- Ensure your cream is at room temperature.
- Ensure your glass jar is nice and clean and has a lid to it.
- Place room temperature cream into the glass jar and stir in the yoghurt
- Cover with a kitchen towel or muslin cloth & put it aside in a warm spot for 24 hours.
- After 24 hours stir the contents of the jar well.
- Lid the jar and place into the fridge and leave it overnight.
Recipe Notes - Homemade Sour Cream Recipe
- Make sure your cream is full fat (35%) and that it is pure cream (no gelatine, etc.)
- The cream should be at room temperature before you add the yoghurt culture.
- After adding the culture, leave it in a warm place (22 to 26 degrees) to enable the culture to do its magic in a reasonable time (24 to 48 hours).
- Once the cream is soured put it into the fridge to chill where it will thicken further.
- You can replace the yoghurt with buttermilk as well.
How to use sour cream? - Some Suggestions
FINALLY, TO SUM IT UP
This homemade sour cream recipe adds a snap of acidity to dishes, along with richness and creaminess. It is popular to cook with because its higher fat content can withstand higher cooking temperatures without separating. It tastes delicious otherwise too. 🙂
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