“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.” – Barbara Jordan
Sour cream is so easy to make. You can make any amount of sour cream you want by simply using 1 tablespoon cultured buttermilk to 1 cup cream. Currently, I am using store-bought cream, but I hope by the end of summer to be using cream from my own milk cow. My husband is hard at work every day welding and constructing me a milking pen for a couple of hours after a full day of working in town. I so much appreciate his willingness to help me and, of course, his talent for being so knowledgeable about construction. After the pens are complete we will start looking for a family milk cow. I can’t wait!
Well, back to the sour cream. I make 2 to 4 cups of sour cream at a time, depending on how much I need for the next few weeks. I pour my cream into a saucepan to heat the cream to about 80 F. Meanwhile I put 1 tablespoon cultured buttermilk (I make my own homemade buttermilk) per cup of cream into a clean, sterilized glass jar. I then pour in the warm cream and stir to mix well. I then screw on the lid and set inside of my oven with just the pilot light on. The cream sits in the oven for 24 hours. Afterwards, I place the sour cream into the refrigerator to chill. It is so simple to make sour cream!
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