1. Put 4 tbsp cultured buttermilk in a bowl (introduces protective, delicious, lacto-bacteria found naturally in all unpasteurized milk.)
2. “Splash in” 2 cups half and half.
3. Cover and leave out 12-48 hrs to achieve desired thickness and sourness. FOR THE LOVE OF PETE DON’T STIR IT!!!
4. Refrigerate to stop lacto-bacteria growth and chill.
5. Keeps for over a week.
Mmmmmmm,
Ivory
Even easier … strain a carton of PLAIN, organic, whole milk yogurt (Stonyfield Farms) for 24 hours. Wa-laa – sour cream. If you leave it 48 hours you have cream cheese (mix with herbs for a delicious cheese spread). I have one of those nifty things that has the fine mesh strainer that sits inside another container, complete with lid so I just dump it in and pop it in the fridge. But, you could just as easily use cheesecloth in a strainer over a bowl and cover with a towel. I put mine in the fridge but have heard you can leave it on the counter. Either way it is full of good little bacterial beasties. And, don’t throw the whey away!! There are many uses for it, as well.
I bought some yogurt today, and buttermilk. I’ve already been making my own buttermilk, but I LOVE the sour cream and cream cheese idea. Now if I only had a cow…
I am making sour cream all the time. Thank you for posting this on your site.
How do you make the butter milk? And why don’t you want to stir the sour cream?