Sour cream (Creme Fraiche) is just so delicious, creamy, sour, fresh – a must-have in the summer as a dip, topping for a fried potato, or just simply as a bread spread. Mmh, yummy!
Note: This is an older recipe. We have since changed to a plant-based diet and make plant-based cream sauces.
Why make homemade sour cream?
Reading the ingredients on a store bought sour cream does not sound very appealing. Depending on the brand, you will find things like disodium phosphate, carrageenan, and guar gum that are just not on my list of favorite things to eat.
Let’s make some sour cream without additives, real and yummy!
How to make homemade Sour Cream
Sour cream is a natural product. Cream from fresh milk, if left in a warm place, sours. That’s easy! And that is exactly how grandma made sour cream.
However, most of us do not have real milk, and even less real unpasteurized cream. Good thing sour cream is very easy to make even from store-bought, pasteurized cream.
You will need:
1 part starter: cultured buttermilk, or kefir, or homemade sour cream
4 parts store bought cream (it has to be fresh so no other bacteria is in there)
It does not matter what cream you choose as long as it does not have additives and is not ultra pasteurized. Heavier cream will make thicker sour cream. I use 18% table cream, it works very well.
Mix the starter and the cream together in a jar and leave it in a warm place for 24-48 hours to ferment (til it thickens), transfer into the fridge, and use as needed. The thickening process will depend on the temperature.
Using the oven: Turn the oven light on (no additional heat) and put the jar in there. It thickens in just a few hours. You have to watch it, but it is not complicated; after a few times, you will know exactly how warm your house or oven is and how long it takes for the homemade sour cream to thicken.
Using a yogurt maker: The Instat Pot yogurt maker is the easiest no-fail way to make sour cream. Place the jar with the cream + starter mixture with the lid on into the pot. Set the yogurt maker to 9 hours. The sour cream will thicken perfectly every time.
How to use homemade sour cream
Mostly homemade sour cream is just the same as the store bought one, just more delicious and, of course, healthy. Since the homemade sour cream has no thickener or stabilizer it is not as stable as a store bought one. If using homemade sour cream for dips, mix all other ingredients first, then gently stir in the cream.
Now that you know how easy it is to make homemade sour cream, you might also want to try homemade quark cheese.