Mmmm ... who doesn't love sour cream? Especially on baked potatoes, on top of enchiladas and burritos, and my favorite – on a big plate of cheesy nachos!
You may not know that you can easily make your own sour cream at home! And without any stabilizers or preservatives. This recipe uses a Mesophilic Starter Culture (you can find it here) to make sure it properly thickens and sours. The culture comes in a small bag, and goes a long way.
This Farm Fresh Sour Cream is a little thinner, and may not last quite as long as what you buy in the store, but I think you will want to try it! Enjoy!
Homemade Farm Fresh Sour Cream
from One Ash Farm Recipes
1 quart fresh cream
1/8 teaspoon Mesophilic Culture
Gently stir the culture into the cream.
Leave in a jar, lightly covered, on the counter for 12 to 24 hours.
Refrigerate and enjoy for up to a week.
Tip: I use a quart mason jar and cover it with a cute piece of fabric, held in place with a rubber band or piece of twine. I think that makes it look so cute sitting out on the counter!
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