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http://www.youtube.com/watch?v=zyh9BAvuxyw
atticus9799·841 videos
Uploaded on Nov 5, 2011
Greetings! Just the other day, I was watching my friend Bev over at themrsvolfie channel make some potato and cheese soup. During the process she talked about how she keeps her buttermilk culture going. I commented about how you can make your own sour cream with some buttermilk and heavy cream. So I decided to just show you how to do it.
When I made the raisin biscuits I ended up having about 1 cup of buttermilk left in the bottle so it was a perfect opportunity to make some sour cream.
In a clean mason jar, place 1 part buttermilk and 2 parts heavy cream. Secure either a coffee filter or a piece of cotton or muslin over the jar with the metal ring. You want the air to get to this and all the good yeasts and bacterias in the air to get in there and do their job. Leave the jar in a warm place for 2 or 3 days. Don't do anything. Just let is be.
I placed this on top of my stove and left it there. Did this on Sunday morning and on Wednesday morning before leaving for work, I checked it. Nice and thick and creamy and tasted like the richest, tastiest sour cream you have ever eaten. Put this in the fridge with a real jar lid. The longer it stays in the fridge the thicker it will get and the sour-er it will get. (Is that a word??)
Very similar to French Creme Fraiche, this is thick and rich and very cheap to make yourself. I was recently in the fancy schamcy grocery store and creme fraische was almost 6 bucks for 1/2 a cup!
Give this a try. Now you know what you can do with that last bit of buttermilk that you may not use.
As always, Happy Eating!
When I made the raisin biscuits I ended up having about 1 cup of buttermilk left in the bottle so it was a perfect opportunity to make some sour cream.
In a clean mason jar, place 1 part buttermilk and 2 parts heavy cream. Secure either a coffee filter or a piece of cotton or muslin over the jar with the metal ring. You want the air to get to this and all the good yeasts and bacterias in the air to get in there and do their job. Leave the jar in a warm place for 2 or 3 days. Don't do anything. Just let is be.
I placed this on top of my stove and left it there. Did this on Sunday morning and on Wednesday morning before leaving for work, I checked it. Nice and thick and creamy and tasted like the richest, tastiest sour cream you have ever eaten. Put this in the fridge with a real jar lid. The longer it stays in the fridge the thicker it will get and the sour-er it will get. (Is that a word??)
Very similar to French Creme Fraiche, this is thick and rich and very cheap to make yourself. I was recently in the fancy schamcy grocery store and creme fraische was almost 6 bucks for 1/2 a cup!
Give this a try. Now you know what you can do with that last bit of buttermilk that you may not use.
As always, Happy Eating!
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