Sour Cream 

Sour cream is a simple product made from fermented cream until soured and thick. Through generations each country has made it’s own version, using different bacterias or an acid such as vinegar to sour it. Originally  however, sour cream was just cream that was allowed to sit out at a moderate room temperature and developed it’s own natural lactic acid bacteria.  The cream used can be either light or heavy. The length of time the cream is left to sour determines the viscosity (thickness) of the final product. With all methods, refrigerating the cream stops the fermentation process. Commercial sour creams are very popular and what most people use. However, it can be easily made at home by anyone, and as a matter of fact, it’s a far superior product with better taste. I like to make my own because then I know exactly what has gone into it, and it's so simple I can make it when I need it. 

My favorite sour cream is Crème Fraiche. It’s mild in flavor, and when not fully fermented goes as well with sweet as with savory foods. I like to use it in mashed potatoes, decreasing the amount of butter and still making them so creamy and a bit tangy. It's also a great addition to creamed vegetables and and hearty winter stews. Try our Creamy Vegetable Soufflé on page 62, and Hearty Meat Stew on page 45 in Flavorful Fortified Food - Recipes to Enrich Life. For more recipes like this subscribe to our blog RSS.

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Homemade Creme Fraiche

INGREDIENTS

• ¼ cup Buttermilk
• 1 cup heavy cream

INSTRUCTIONS
Combine ingredients stirring slowly. Pour gently into a clean jar and cover loosely. Let it stand at room temperature overnight or for as long as 24 hours if the room is cold. You can stop the fermentation process at any time after the first 12 hours, depending on how thick or sour you want the cream to be. Refrigerate at 41°F for about 2 weeks.