Homemade Sour Cream
- 1 pint light cream
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons cultured buttermilk
- Wash your hands thoroughly with soap and water.
- Sterilize all the utensils you will be using by submerging them in boiling
water for 5 minutes.
- Pour light cream into the top pan of a double boiler.
- Add nonfat dry milk powder; mix thoroughly.
- Pasteurize the mixture by heating it to 180ºF over hot water. Place
lid on pan and let mixture stand 30 minutes.
- Pour mixture into a sterilized 1-quart jar. Cool mixture quickly to
room temperature or 70ºF.
- Add cultured buttermilk. (The cultured buttermilk serves as the starter,
which leads to coagulation of the cream.)
- Allow mixture to stand in a warm (70ºF), quiet place where it will
not receive any vibrations until it coagulates and forms a firm curd (solid),
about 6 to 12 hours depending on the activity of your “starter” (the cultured
- Place in refrigerator and cool.
Makes 1¼ cups. Each tablespoon contains 34 calories and 32 milligrams