You haven’t really lived life until you’ve tried homemade sour cream! Thick and with just a touch of tang, this 2 ingredient sour cream is made with simple ingredients; cream and clabber.
Now clabber is something you might not have heard about yet. If you have raw milk at your disposal, making your own clabber culture is really simple.
It’s kind of like the sourdough starter of the dairy community.
Why Should You Make Your own Sour Cream at Home?
Two reasons: it’s delicious, and you have complete control over the ingredients. You know what’s in your food!
I do have to give a disclaimer here, though. Real food goes bad.
A lot quicker then the store bought stuff. That’s the only downside to making your own sour cream.
It will spoil faster. We don’t use a lot of sour cream in our home, so I only make a pint at a time
Fermented foods made from raw milk don’t truly go bad, but they will taste quite ‘sour’ if left too long.
How To Make Sour Cream At Home
If you have yet to start a clabber culture, do this about a week in advance.
Making the sour cream itself is really simple.
However, cultivating an established clabber takes a bit longer. So start with some raw milk, and make your clabber.
Once your clabber is established, making homemade sour cream from cream is really simple. You will need a glass jar and a food thermometer.
If using raw milk, scoop off the thick, heavy cream from the top of your milk jar. You need about 2 cups.
Heat the pint of cream to 90°F in a small pot. Pour into a clean jar or container. Add a tsp of clabber and stir well.
Set in a warm spot for 12-24 hours, until thickened. Refrigerate or eat immediately.
Simple as that.
Now if I could just find a way to make my own, delicious chocolate.
What if you don’t have clabber?
You can still make your own old fashioned sour cream.
Substitute a tsp of sour cream from the store as your culture.
Follow the same steps of heating, and fermenting, but instead of adding clabber, add already prepared sour cream.
Knowing how to make homemade sour cream won’t set you up for life. But it will give you a little more control over the food you put into your body.
How to Use Up Sour Cream
Sour cream is delicious on fresh baked potatoes.
You can also add it into muffin and cookie recipes.
Creamy and healthy, sour cream allows you to make delicious treats without the need for as much oil.
My favorite way to use up leftover sour cream is by making Berry Cream muffins.
Learning how to make my own sour cream has been part of the journey of keeping a family milk cow.
With an abundance of cream and milk, we’ve learned how to use up lots of milk, and have enjoyed creating new recipes along the way.
Things do not need to be complicated.
I believe industrialism has led us to believe we can no longer make and manage our food sources ourselves.
Every step of the way in our food journey, we discover that we are a lot more capable then we thought.
Homemade From Scratch Sour Cream
Smooth and creamy sour cream, made with only 2 ingredients.
Ingredients
- 2 cups of cream, raw or otherwise
- 1 tsp clabber culture, or store bought sour cream.
Instructions
- Heat cream to 90°F. Add in 1 tsp clabber culture, or previous made sour cream. Mix well.
- Let sit for 12-24 hours in a warm spot. Check after 15 hours, and go accordingly. Once it thickens, put it into the refrigerator.
- Enjoy!