Homemade Sour Cream - March Dairy Invitational!

C30 Sour Cream Culture:
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[@auntrowdy7392]

It wouldn’t be a Happy Homestead video without MarMar making an appearance! 😂 I’m glad you explained the consistency of the sour cream. I’d never known that I didn’t make a mistake if you didn’t tell us!

[@rev.ruthe.gallot9103]

I love New England Cheesemaking Supply Company, I took my first cheesemaking workshop with her many, many years ago and was hooked! I have not tried sour cream,,, may need to give that a try

[@mistycherie]

Super easy, thank you for sharing Amanda! Love sour cream, my mom puts it in her soup too (like veggie and chicken noodle, etc). I bet it would be good as the dairy part of mac n cheese. Hope you and your family have a wonderful Easter. 💚

[@denisekeller249]

Just as an aside, the first sour cream I made I used Daisy sour cream as my starter ( I do use raw cream). It was semi liquified, more like a Mexican crema, like yours. After that I have kept it going with my homemade sour cream as the starter. It does get as thick as the grocery now. I don’t heat the cream at all. Just take my cream, mix in starter and let sit at room temp overnight (or on the proof setting in the oven for a few hrs and then sit overnight) and put it in the fridge the next day. Excellent taste and super thick.

[@user-pt4zy1ub1l]

I do the exact same thing, and it always yields great results!

[@angelzhomestead]

I use raw cream, after letting it set i strain it for a couple hours to make it thicker.

[@annejones3902]

I just asked that too. :)😊

[@iartistdotme]

Awesome information - I did realize that ultra pasteurized was not good for yogurt or clotted cream but the videos I watched showed them using regular pasteurized milk with no problem. I copied and IS WAS AS EAST AS YOU SHOWED. I will now try to find a dairy that has unpasteurised milk but if not, I will be making this anyway. Thanks for this so much and I found clotted cream to be more delicious than I could imagine and recommend you try it, also. Super rich and delicious - unbelievable.

[@1wascallywabbit]

I love sour cream in my chili as well. (And IMO chili is good year round, not just in colder months...making a pot tonight)

[@user-ts6rh2tg5v]

I just love your cooking/food videos thank you for taking the time to educate us

[@annejones3902]

That looks like fun. If you want it thicker can you use a yogurt strainer?

[@marywarren7404]

I also make sour cream using New England Cheese Co. cultures. I used half and half and had the same result as you did using cream. Do you think it would hurt or help if we added about 1/4 cup of powdered milk to get a thicker end product. I always add powdered milk when making buttermilk or yogurt with cultures for a thicker end product and they turn out great. Let me know what you think. I love Marley!!

[@jenniferr2057]

I make sour cream from sour cream, just like I do yogurt....

[@faithopeloveful]

I love chili as well with sour cream! Just wondering if you can use some of this sour cream to innoculate the next batch because those freeze dried cultures make it too cost prohibitive here in Canada. In fact I am looking at other videos that are using clabber and kefir and yogurt as the cultures to be used. Thanks for sharing!

[@marilynhuffman1059]

YAY MARLY. Could I use heavy whipping cream?

[@TheHappyHomestead]

Absolutely!