Making sour cream at home is both easy and rewarding. It contains no additives, no fillers or thickeners, and there is no plastic tub to discard. But the best reward: your homemade sour cream contains probiotics and it tastes absolutely delicious!
Avoid ultra-pasteurized (UP) or ultra-high temperature (UHT) cream, as it yields inconsistent results when used for culturing sour cream.
Alternative Starter Cultures
While sour cream is made with a Sour Cream Starter Culture, there are other ways to culture cream, to make a similar product. When using a different culture, there may be variations in flavor. Try a few and pick the one you like best.
Cultured buttermilk or mesophilic (countertop) yogurt is convenient to use as starter for culturing cream, as well. Use 1 tablespoon yogurt or buttermilk per cup of cream. Culture as you would buttermilk or yogurt, according to your particular starter's instructions.
Milk kefir grains or finished milk kefir can be used to make Kefir Cream, a good substitute for sour cream. Use 1 tablespoon finished milk kefir per cup of cream or 1 teaspoon grains for up to 4 cups cream.
To Make Your Sour Cream Even Thicker:
Add a small amount of dry milk powder or
Heat the cream to 180°F and hold at that temperature for 30 minutes. Cool completely prior to adding the starter culture.