How to Make Thick Homemade Sour Cream | Easy Recipe

#AcreHomestead #HomemadeSourCream #CookingFromScratch
Sour Cream Recipe -- www.scratchpan...
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Links are affiliate links, but I will only recommend items I LOVE and use daily with no extra cost to you, and it helps support the channel! Thank you for your support!

[@loricassata5259]

I made your homemade sour cream. Last night I made tacos/ burritos and I was telling my husband we need to eat my sour cream. My teenage daughter asked if it was good. My husband replied yes very good. She tried it and said wow it tasted just like chipotle’s🙀. So it was a hit with my teenager☺️thank you so much for sharing and making me look good🤣🤣

[@Hbh279]

thank you for sharing this! I am binging your videos right now. I just moved back to rural ohio after seven years in NYC and am learning so much about growing, preserving, etc. food from KZbin! I hope your channel blow ups -- you deserve it!

[@AcreHomestead]

Wow thanks!

[@amandapearl1268]

Welcome back 🌻

[@hondajanak]

I can’t believe it took me so long to find you! So much I need to learn right now. Thank you! Straight, no nonsense and to the point with a happy attitude. Thank you!!

[@beebop9808]

Something to try. Instead of the usual 8 hour ferment on your yogurt, push it out to more like 12 or 14. Then put it in a yogurt strainer or just cheese cloth and strain off the whey until you get the thickness you like. The more it ferments the sugar to acid the more sour it gets. Whole lot less fat to consume if it works for you. And the yield on a $2 jug of milk is awesome. I'll sometimes make a 10 to 12 hour run and strain it down to cream cheese. Philadelphia only wishes they had it so good. :)

[@cherylgolden164]

Are you using milk or heavy cream? Either way, $2 per jug is a great bargain!

[@beebop9808]

@@cherylgolden164 I was using 2% milk. I've been carnivore for about the past year now and don't do hardly any dairy except a little heavy cream in coffee. Had to part with my wicked ways to save myself from a miserable end.

[@cherylgolden164]

@@beebop9808 thank you. I didn’t know if it would work with milk. I milk Nigerian Dwarf goats and it has a higher butterfat content but is still long way from HWC. So I guess straining is necessary to achieve a thickened product when using any milk instead of HWC?

[@beebop9808]

@@cherylgolden164 Shouldn't be a problem.

[@iartistdotme]

Never knew it was that easy. I will be making some soon! I do make clotted cream (like in UK) which is unbelievably delicious. Pour the cream into a pan and let it sit overnight in an oven that was set to lowest temp- mine is 170 then turned off. Leave the light on and next morning you scoop out the clotted part to store in fridge for 24 hours (save the whey to make the cream biscuits). I could eat the clotted cream all by itself and die a happy woman. It is so hard to find not ultra pasteurized cream or even milk but I've done it with just pasteurized cream and it still works. This is one good reason to quit your job, get a farm out in the country, and get a cow. Lot of steps but I'm sure it would be worth having clotted cream or yogurt or whole milk anytime you wanted - possibly just before the heart attack. LOL

[@AcreHomestead]

It's so good

[@karencummins6736]

thats funny! lol

[@lindasmith6202]

So my take away is, I need to make brownies, right? Lol

[@harmonicaveronica]

Make brownies. Use the warmth to make sour cream. Make another batch of brownies with sour cream in them. Use the residual heat of the oven to make your next batch of sour cream. Endless brownie cycle! (But really sour cream in desserts is very tasty! It adds a nice tanginess that helps to balance the sweet)

[@painiacs83]

Never put sour cream in brownies! How much sour cream???? 🤔

[@harmonicaveronica]

@@painiacs83 It replaces some of the fat and some of the liquid, so it depends on the recipe! Sour cream is also really good in certain fruit pies and all kinds of bready desserts

[@soleclaw6521]

Should you let the carton of whipping cream reach room temperature before adding the yogurt?

[@tarnr5713]

@@soleclaw6521 Good question, I was wondering the same thing. A comment from a few weeks ago asked if the cream needed to be heated and Becky replied that she uses it straight from the fridge.

[@marilynhuffman1059]

Ok Becky. You are just the cutest. I love your natural reactions. I’ve just recently found your channel and I’m hooked

[@greatdanerescuemom1]

just a fyi - you can reuse canning lids. been doing it for over 15 yrs, never any issues. you can even use store jars to can in. been doing that for yrs as well too. save money and reuse them.

[@homesteadontheridge1075]

I would advise anyone to do their own research on whether or not to re-use canning lids or store jars for canning. Better safe than sorry.

[@AcreHomestead]

thank yoi for letting me know. i use them for storage of dry goods.

[@Shuggies]

Right. We also reused lids.. but if the get bent or have visible issues, then we use on dry jars..

[@Corinneb1344]

I reuse mine too! So far, only had one jar go bad, but it was because the jar was chipped and I didn't notice. :) Thank you so much for what you do, you truly are inspiring. Need more people like you around. :) Keep up the good work!

[@AgainsttheGrainHomestead]

I've been reusing my canning lids for 11 years now too! I did it before I ever knew you weren't supposed to. I check them for rust, dents, and rubber separation before reusing, and just to be safe I only reuse up to 3 times. After that they are used to store dry foods.

[@cathyneumans6685]

Can't believe it is so simple! Never again will I purchase store bought sour cream. Making it for second time now!

[@audreypietrucha5706]

Great video! I make whatever I can from scratch but never thought to make sour cream. I have a Greek yogurt maker so used that for the incubation period - perfect! The sour cream is delish, can’t wait to have it on some homemade pierogis with cabbage and kielbasa. I’m enjoying your videos very much. It’s like having a friend in the kitchen with me, one who gets my passions for gardening, thrifting, cooking and prepping. Wish more of my real life friends got it!

[@francie2035]

I made this last week and then used some today in banana bread. Wow! The bread was so moist and light. The taste of the sour cream is fantastic! I don't think I'll ever buy sour cream from the grocery store again. Love your channel!

[@stacyrn98]

I just made a batch and it’s hanging out in the oven now! I can’t wait to try it 😋😋

[@laurielyon1892]

I make my homemade yogurt in the oven and I didn’t know I could make sour cream that way too. I will definitely give this a try because we love sour cream also!

[@AcreHomestead]

I need to start making yogurt too! I go through phases with yogurt! I'm glad you enjoyed it :)

[@laurielyon1892]

@@AcreHomestead I’m glad I found your channel the other day. So much for me to start watching! I use a half gallon of whole milk and I get 4 pint jars. I like that I can make it before bed, put it in the oven with the light on and in the morning I just take them out of the oven, put lids on them and stick in fridge.

[@RedRoseSeptember22]

@@workinprogress3609 You can! Someone in the above mentioned making it in their instantpot.

[@michelledesjadon1476]

@@laurielyon1892 so you don't need to keep the oven heating, you just need the light on?

[@laurielyon1892]

@@michelledesjadon1476 I just have the oven on while the milk is cooling down. Once it is cool and I've added the culture to the milk and put it into the pint jars, I turn the oven off. The jars are put into the oven on a cookie sheet with the oven light on. It stays on all night and then in the morning they are done. I probably wouldn't have to leave it on as long, but I do believe the heat from the oven and the light help it do it's thing. I hope this helps answer your questions.

[@thecooldinoman]

I make my own yogurt, and I have used homemade unsweetened yogurt and sour cream. It works very well. My question is, do you need to heat the heavy whipping cream up like you would when making yogurt? does it taste better than the yogurt used to have sour cream? I am assuming it would be richer.

[@AcreHomestead]

I never heat the milk up. I comes out directly from fridge to oven. It taste amazing. It's not as sour as yogurt.

[@starofheaven723]

Wow..I never comment but this was easy. Great flavor And texture. It's hot here in Oklahoma. I decided to put it in the hatch back of my Equinox instead of heating the oven. Wrapped it in towels started it at 5:00 took it out at 5:00 the next day. Thermometer read 105. It turned out perfect. Thank you.

[@cherylhavelka2542]

Thank you for posting! I made this and it's excellent! much better than any store bought!

[@minttjulep]

This is my second time making this, it is so easy and is seriously THE BEST. Thank you so much!

[@caleytolver7247]

I'm going to try this, but in the instant pot the same way I make homemade yogurt. Thank you for the inspiration!!

[@Kelly-rx2mi]

Oh my goodness!!!! I just made a batch last night, put in the fridge this morning, used it for Tacos tonight. This is fantastic!!! I am so impressed I just made my own sour cream. It thickens up so nice. And the taste is so smooth. Thank you for sharing your life experiences with us! Never in a million years would I have thought to make my own. I used my dehydrator, set the temp for 105°. Let it run for 13 hrs. Absolutely fantastic!!! Thank you. ;)

[@stillwaters7730]

You are a breath of fresh air and I'm going to make sour cream this weekend when we do our grocery shopping

[@thomasgronek6469]

Many thanks. I'm so happy to see someone doing a nice job instead of adding acid to curdle the milk

[@annness305]

Thank you. I have made my own sour cream with one part buttermilk and 2 parts cream. I leave it on the counter a day or two stirring from time to time and it is fabulous. I like your method and recipe. I will try it today but on a smaller scale.

[@jeannetteclyburn377]

I bought some heavy whipping cream today at sams club and will be trying this as our family LOVES sour cream. I love your channel and you have inspired me to go more green. Thank you so very much for your video’s they are very informative and you explain everything so well, you make it easy! I have put several freezer meals away and plan to do a few more when I get my oven working again. I have done what I could for my crockpot however! Will let you know how it works out!!!!

[@AcreHomestead]

Please let me know on Instagram if you have one! It’s just acre homestead! Thank you so much for sharing this with me :) it means the world :)

[@tracyg4783]

I just made fermented mayonnaise yesterday,I do have a dehydrator and I will absolutely make some homemade sour cream when I start getting low on what we have in the fridge now

[@mojo3175]

I don't know what KZbin algorithm brought me to you, but I am so glad. You have a way about you that gives confidence to new beginners. Thanks for sharing your knowledge 🙂!

[@AcreHomestead]

Oh Heather thank you so much :)

[@terryhenderson424]

In an area we used to live in, we discovered by accident that one chain grocery store used to put out thier freshly marked down dairy products by 8AM to 9AM, Sunday morning. Often the more expensive (ie heavy cream) and the previous sale items (especially 1% and whole milk) had at least one container on the shelf by 8:45AM-9:30AM. We got to stopping by, the store was on our driving path, to see what was available at 50% off. Then we decided if and what dairy based meal(s) we woild be having for late lunch and the upcoming week. - When were doing more formal meal planning, the meal plans were split for the week (Sun-Wed; Thur-Sat/Sun) based upon what Mark downs we found in dairy, meat, clearance bins, unadvertised sales, and advertised sales. The biggest savings were not on advertised items.

[@jrandall2375]

Ok! I have my first batch in the dehydrator right now! Can’t wait!

[@tinatippin5705]

You are a really good teacher. I will definitely give this a try! Thank you.

[@kathyreams3249]

I am going to make this right now! I can't wait and I love your videos. You are a rock star. I don't know how you do all you do. I love watching you!

[@merquitiedd]

I just let my raw milk ferment at room temperature! Because the milk is raw, the good bacteria are still in there and they will start to ferment in their own! After a few days it becomes “clotted milk” and I put it in a cheese cloth. It then seperates in whey and “sour cream” or something like a quark. I even eat it for breakfast sometimes with a banana and some raw honey in it, I so love it!!! I once learned this from someone out of eastern europe. I am amazed every time!

[@gardeningwithcaitlin]

Thanks Becky! I just added the yogurt to the whipping cream and am putting in the oven now! Fingers crossed!

[@spsllc3143]

It is so darn hot here in Olympia that I don’t think I would even need the oven

[@AcreHomestead]

it is hard when it is hot to run the oven!

[@Mimeh53]

I hear ya from Tacoma!

[@avanellehansen4525]

Yes! I'm in Tumwater. I had to bug out to the neighbors house last month. It was 110+* outside and 95* INSIDE with AC on!

[@spsllc3143]

@@avanellehansen4525 next time head my way!

[@Mimeh53]

@@avanellehansen4525 I'm gonna head down Tumwater way to get farm eggs. I'm in Pierce Co, my sister is i Thurston Co. Gotta keep it local! 😊

[@Agenda21Truth1]

THANK YOU? One of the videos I've been searching for!😄

[@hopedeclared3673]

I just made homemade yogurt for the first time yesterday (it was perfect!) so I’m glad to find this video and plan to try this soon. 😋

[@samilpn]

Did you use the instant pot to make the yogurt? If so how did the sour cream turn out?

[@hopedeclared3673]

@@samilpn I didn’t use an instapot and haven’t made sour cream yet; we still have plenty to go through. Still making yogurt and it’s VERY easy. Heat milk, add plain yogurt, keep warm for 7 hours then put it in the fridge. I use a meat thermometer to watch temps.

[@celtica5027]

Thank you for your great explanation. Best wishes from AUSTRIA.

[@Honojane12]

I know this is an old vid, but I know a lot of people are watching it for the first time so I wanted to share a laugh. I just made Becky's sour cream yesterday and I was so excited. But half way through I decided to heat up a freezer meal for dinner. You guessed it. I turned the oven on to preheat and forgot completely that I had my sour cream in the oven. I tried to finish it anyway, but it was still very thin this morning so I probably killed the cultures. It's in the fridge though, to see if it magically thickens up, LOL. If not, I guess I could cook with it, right?

[@robyn7287]

Did the magic happen 😅😅

[@Honojane12]

@@robyn7287 Actually, yes, lol.

[@michelledesjadon1476]

I just watched this video for the 1st time today. Will be making this soon..also making her homemade brown sugar!!!

[@carinrichardson]

Make biscuits with it 😋

[@diannemcintyre2773]

I tried it and it worked out great and taste amazing too. So easy and delicious. Thank you for the great recipe and tips!

[@kathylewis1141]

Oh wow. This video is awesome Becky. I learnt such a lot. Thank you so much. I love videos like these. Please continue to do ones like this 😊😊 x x

[@AcreHomestead]

thanks can do!!

[@objectionoverruled2]

You have just saved me a boat load of money . Thank you so much for this video

[@daviddixon9598]

Great video! I just made buttermilk! Chef Ben Star has a video on it. It's much like your sour cream recipe. I started with @ 1 cup of buttermilk and now 24 hours I have a quart of buttermilk! So cool! I use it in my Great Granny Blairs cornbread recipe..

[@hiho8084]

Tried this last night.... woke up to the tastiest sour cream! Oh my goodness....SO good!! Thank you!

[@savannahjohnston9307]

Im super interested in trying this, but I do have some silly questions. How long can you store the unopened jars and should they be stored in the fridge or are they shelf stable? Thanks in advance and I love your channel 🥰

[@MRTIKKS_OFFICIAL]

I want to k ow this answer too.

[@margjevisser1051]

Love to know this to..

[@jenniferroyce4747]

Following…same question here!

[@kimberlymayo9951]

Refridge

[@JanuaryLisa]

After the initial culturing of 12-14 hours, they should be refrigerated. They are not shelf-stable after that.

[@MarLindaPerez-s1i]

I too love sour cream and have tried to make it before, but to no avail. This looks like the correct way to make great sour cream. I'm going to try this as soon as I get to the store. Gotta make more yogurt too! I'll be looking for that video as well...😉Thank you🥰

[@patronwhiskey6211]

I like how simple the way you do your recipes. Aloha

[@alenakrainert8170]

Just came upon your channel yesterday, been watching a few videos here n there when I have some free time. Just want to say thank you for all your awesome videos.....this sour cream method is deff on my list to try when I get some cream!

[@clw.7146]

I keep cultured buttermilk on hand at all times. It's an heirloom buttermilk from Cultures for Health. You can make sour cream using buttermilk & whipping cream. It just sits on the counter overnight & then refrigerates when it is done culturing. You can't use most buttermilks from the store because they aren't cultured properly. The buttermilk method also makes better tasting sour cream than what's sold in the grocery stores.

[@sharonculver9654]

I tried this yesterday and it worked perfectly. Tastes great and it's thick and creamy. Thank you!!

[@Lozyloza1]

There is only two of us now {elderly couple} & I freeze mine in batches {yoghurts & Sour Cream} up to two months. When I defrost I just give a good stir up.

[@eleanorhunnicutt3618]

I enjoyed your video. I followed "CHEF JOHN, CREME FRAICHE" recipe to start my sour cream journey, and although it's still "in the works" because 24 hours at room temp plus 24 hours in the fridge means a lot of time just sitting around here in my Texas kitchen; I viewed your video. Just a tip, work on your editing, but I love you and your counters. Will watch more. :D

[@IxAMxSQUISHY]

Sweet Adjeley uses the bacteria from a pepper. It’s interesting to see many techniques to make this delicious essential!

[@TheInquisitiveFarmwife]

Interesting! I’ve used cultured buttermilk with success, will have to try yogurt sometime!

[@annhopy2220]

Thank you for this video. When you use your old Sour Cream, do you use the same amount as the yogurt to start the new batch? Also is the cream room temp before you make this or right out of the fridge cold? Thank you in advance.

[@AcreHomestead]

yes the same amount. right from the fridge.

[@shawnfoster6233]

Im kind of your neighbor, i live in rhe portland Oregon area . After I watched this video, I went to the store and got the ingredients to make this , but my store was out of canning jars so I have to look around for some , can't wait to make this .

[@Baranello92]

Oh I can’t wait to do this. How long will this stay fresh in the fridge?

[@AcreHomestead]

several weeks!

[@sharonpayne8187]

I used half and half it worked good for half the price. with my homemade yogurt.put in dehydrator for 12 hrs.

[@Patti-vj5kv]

Love sour cream. Thank you. Can’t wait to make my own for now on!! Thanks Becky. You are the best!

[@work2gather]

FYI - to make sure you don't think I dislike your videos. I think you do a great job.

[@donnanichols6838]

Thanks soooo much Beckie!!! I have heard that we can make our own yogurt, but forgot about it and didnt even think about making sour cream!!! Both are a great thing to make homemade!!! And soooo easy!!! I am really enjoying your video's!!! You are such a smartie!!!! Thanks for sharing those smarts!! You are soooo appreciated!!!🍃🤗🍃

[@AcreHomestead]

Yay! I’m so glad!

[@beckydealba8286]

Love your channel! I have been making sour cream for a couple of years using cream and a couple of tablespoons of buttermilk then letting it sit on the counter for about a day. I didn’t know about the yogurt but it makes sense!

[@mammajpro9697]

So live in redding ca can I put the cream mixture outside when it 100 plus degrees?

[@maryannemorrison2699]

I'm going to try tonight. I have some beautiful Jersey cream. Maybe heading past fresh.

[@TessA-es3if]

Thank you for all your wonderful knowledge!

[@escapetherace1943]

You can use buttermilk as a starter, because buttermilk has a lot of lactobacilli in it just let it sit in room temp for 20-24 hours, no need for oven just in a warm place in the house

[@shelleyscales200]

Becky, nice job, but I am wondering what your refrigerator looks like. A lot of the time I don't have enough room for the basics. I can't imagine all the extras that you need to store. So, would love to see what you do. Thanks!

[@pookiesmamma]

Years and years ago when my kids were little, I taught them that when they walked by the big ice chest with the thermostat of a heating pad hanging out of it, they were to make sure it was on because we had about 2 gallons of yogurt in there fermenting. We have less children in the house now so we use the Instant Pot. We make farmers cheese in our as well but never made sour cream. That's going to be a game changer.

[@AcreHomestead]

I need to learn how to do that

[@pookiesmamma]

@@AcreHomestead I think it will suit you. You seem to be a multi-tasking person.

[@BeNiceorBeQuiet]

Becky I read food labels like people read a book and I’ve learned you cannot trust the labels on stuff @ the store! It’s too sad to say! I watched a trucking video and she was hauling produce where the receivers Rejected the produce that was in perfect condition! I found it costs way far more to get as natural as feasible! I wanted some instant potatoes for when I’m in a hurry I had to scour the Walmart app and buy 8 packs to get as natural potatoes as possible at $19!

[@roberta1583]

Yay, I made homemade sour cream and it came out great. I will never buy it at the store again. Thank you, Thank you😊 Now, I am going to make homemade mayo😊

[@staceyjohnson4186]

Im definitely going to do this. Thank you for your knowledge

[@pamelaremme38]

I made this when you first posted the video and OMG delicious! Thank You!!! Just want you to know that the real name is Creme' Fresh. Because you are using yogurt as a starter and warm (oven) American version is on Marys nest channel. But I LOVE the thick creme' fresh.

[@tarnr5713]

Can't wait to try this!! It is really hard to find vegetarian sour cream (no gelatin) here in NZ, its either too expensive or the low fat runny variety which I find a bit ick. And any excuse to make brownie is a good one :)

[@cherrylebee4229]

Can't wait to try this! My mom told me about your channel so here I am and she was not wrong. Pretty interesting stuff!

[@christineb8148]

Kefir as a starter is a bit easier option since kefir bacteria is mesophilic and thrives at room temp where yogurt is thermophilic and needs to be warmer. If I remember correctly, buttermilk is also mesophilic. Just a side note on organic dairy to make things more complicated: most organic dairy in the US is ultra pasteurized because that process gives the milk a much longer shelf life. It is not suitable for cheesemaking and is questionably suitable for culturing because the high temp used in the pasteurization basically creates a sterile fluid. In my experience, dairy made with less intense processing makes better and more dependable and reproducible cultured products and since the cultures have more to keep them lively, you get a more robust culture in your sour cream, creme fraiche, yogurt, kefir etc. Often those are not organic, but it's a trade-off that I don't know most people are aware of.

[@AcreHomestead]

i might have to try kefir next time.

[@pat4005]

Before I moved too far away from a dairy farm that sold the raw milk from pastured cows (and yes, every batch was tested and certified), I made my yogurt and kefir from the raw milk and it was AWESOME! But I think there is a farm that sells it at a Farmer's Market a town over, so I'm going to see if I can buy it there, as I miss it. There was nothing like it. It was a meal in itself and a glass of it gave me lots of energy for about 7 hours! (Especially if I added a raw egg yolk or 2 from a small farm that sold eggs from pastured hens.)

[@Michelediycooking]

I have done it this way before, and it's good. Thanks

[@nancymcclain6122]

This week i decided to make this recipe. I kept it out 2 days on the counter. It is the best tasting sour cream I have had in a long time. I didn't realize it was so easy to make.

[@texasceechelle]

Hello, my room temperature is about 76 degrees, do you think this will work?

[@nancymcclain6122]

@@texasceechelle it takes less time now in the summer heat. Just check it to see if it's thickened.

[@jennlynch121]

I made this and it is SOOOOO good. Thanks for the tip!

[@AcreHomestead]

Yay!! It’s so easy! I’m so glad you tried it!

[@AcreHomestead]

Now you can use what you made to keep making it. You won’t need to buy yogurt again for it.

[@elysemurphy3113]

I was sent here from your banana bread video. I had no idea homemade sour cream was this easy, had the ingredients so it will be going in the oven when the banana bread is done!

[@kirstenheieren6221]

Yes, have made sour cream before. I have not used your method. I have used milk kefir grains do have the same result. Again, I really enjoy your videos.

[@AcreHomestead]

thank you! i might have to try kefir sometime.

[@kcreatesmemoriez]

Thank you for sharing! I’ll try soon ❤️

[@brendadodd1075]

I make my fermented dairy in my Instant Pot. I live your thickeness, i haven't made sour cream though I have made Farmers cheese or creamcheese

[@Jerisa]

this is the second video of yours to show up in my suggested videos on KZbin, and this is also the second time I see that towel. I guess now I'm curious to find out when you will put it to good use in cooking again, and I have to subscribe

[@Manuela-dq9yc]

It really worked. I can't believe it was that easy!! Thank you 💖💖💖

[@dmdanl32]

I make it by adding 3T buttermilk with active cultures to 2c cream. I let it sit out 24 hours then fridge 24 hours after stirring. Done

[@kellydice1723]

OMG I finally have THICK sour cream. Yay and thank you!

[@Ginger_Lily]

I can't wait to try this! This looks so simple and so delicious.

[@Steve-ps6qw]

Wow, you have such good and useful stuff for us. I love that I found your channel. This and cream cheese and all sorts of dairy stuff is what I want to learn, thanks!

[@michaelkragh92]

I am pretty sure that the milk/cream is pasteurized before the live active culture is added. If it was pasteurized after fermentation the product would most likely curdle.

[@hamzakhalid9707]

Assalamoalaikum. I saw your recipe of banana bread the thing I liked about you is your respect for your husband. I will in shaa Allah make banana bread n your sour cream recipe

[@camicri4263]

This is so cool, I need to try this!

[@Lz-hink]

I tried this twice, both times the cream did not thicken. It did however ferment and turned into Kefir. I may try one more time.

[@juliabrown1495]

It’s exciting to try this I’m hoping to soon

[@Gstation9]

Loved your channel Becky

[@SM1075]

It would be good if you can do a video on how you make yoghurt. Thanks.

[@gildaregan6433]

I will make one tonight when I get home.

[@LydiaMoodyinFlorida]

I always buy organic heavy cream because there are added ingredients in the others. I'll have to try this recipe.

[@thelwell256]

I am going to make this and use some heating pads i bought for my wine. I just subscribed and can spend all day watching you as i like the content . Great job.

[@AcreHomestead]

Great idea!

[@nneubsfl9278]

You absolutely can reuse your canning lids as long as they are not dented and the rubber seal is intact

[@cookingonthefarm]

I have watched about 3 hours of you today. Love your show. God bless

[@ranamcneil74]

Ezy yo yougart maker also works for one jar. Just add warm not boiling water

[@amyl.3236]

Here's hoping you see this! Last Friday, I followed your directions exactly and thought I had a great product. We had a crazy weekend, and I checked the sour cream last night. It was partially clumpy but very runny. I picked the spoon, and it tasted like heavy whipping cream, no sour/fermented flavor. Any ideas to fix it? Can I add more yogurt and stick it back in dehydrator to culture using the same heat temp-I can not remember it right now, but I'll go look it up again.

[@witchypoo820]

Omg...so good!! Thank you! 😁