Sour Cream in a Yogurt Maker
You can either buy sour cream at the supermarket or you can make it yourself using this recipe and a yogurt maker. It’s a simple recipe that requires 35% cream and is prepared in just a few steps. Use it to garnish soups, potatoes, or even desserts.
Ingredients
- 3 cups (750 ml) milk
- 1 cup (250 ml) 35% cream
- 1 packet (3 g) powdered yogurt starter
Instructions
- In a pot over medium heat, warm the milk and cream until just simmering, stirring a few times. Let sit at room temperature until the mixture cools to 104°F (40°C), about 45 minutes (see note).
- Stir the yogurt starter into the milk mixture. Pour the mixture into the container of a yogurt maker. Cover. Set the temperature to 108°F (42°C) and the fermentation time to 8 hours.
- Refrigerate the sour cream for 4 hours or until completely chilled.
- Place the strainer in the second container of the yogurt maker.
- Pour the sour cream mixture into the strainer. Cover and let strain in the refrigerator for 4 hours or until the mixture has reached the desired consistency. Discard the liquid. Transfer the sour cream to an airtight container. The sour cream will keep for 2 weeks in the refrigerator.
You can either buy sour cream at the supermarket or you can make it yourself using this recipe and a yogurt maker. It’s a simple recipe that requires 35% cream and is prepared in just a few steps. Use it to garnish soups, potatoes, or even desserts.