If you're looking for American-style sour cream, which it looks like from your pictures, you would start with a light cream (roughly 20% butterfat content), and then add a culture containing lactic-acid bacteria, particularly Streptococcus lactis (and perhaps some other things like Leuconostoc citrovorum for flavor).

2010年8月3日 · One way is to add a small amount of cultured buttermilk (with live cultures) to the cream. Put the mixture in a clean container and leave it in a warm place. In a day or two the cultures will have turned the cream "sour." and it's ready to use. At this point, you can use your fresh sour cream to start other sour creams as well.

2014年12月21日 · 1 tablespoon buttermilk or 1/2 cup sour cream, room temperature; In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm. Stir thickened ...

2023年8月25日 · Folks here will be able to help you a lot better if you can explain what kind of recipe you need the sour cream for, and what dairy/fats it already has in it. – FuzzyChef Commented Aug 25, 2023 at 23:15

2018年2月19日 · A small amount (1:20) of sour cream is added to initiate fermentation and the cream is gently stirred for 2 hours, then allowed to sit for 6 hours or to taste. When it is sour, it is refrigerated. In this state it can last for 2-3 months.

2024年11月14日 · The ingredients in sour cream simply says, "Cultured cream". The ingredients in crema says, "cow milk's cream 25% fat, citric acid, stabilizers (guar gum, cellulose gum, sodium citrate, carrageenan, mono- and diglycerides, sodium alginate, carob gum, tricalcium phosphate), iodized salt, artificial flavoring, natamicina".

2013年4月14日 · I found a sour cream recipe. This asked me to put some cream in a bowl, add white vinegar, then let it sit in the refrigerator for one hour. I used some cream called “UHT thickened cream” and added some drops of white rice vinegar. The taste is okay, but it is liquid like milk and not thick like the sour cream sold in stores in the United ...

You can make sour cream by adding live-culture buttermilk or yoghurt to regular cream. Use 2 tablespoons of culture per cup of cream, mix, and let it sit for 12 hours in a warm place before putting in the fridge.

2020年5月1日 · This is a very normal thing to do. The result is not called yogurt, but sour cream. You can use yogurt, especially lactobacillus yogurt, as a starter for full-fat sour cream of the Eastern European type. The fermentation process is the same as for yogurt. It gets a very nice characteristic smell which is different from that of yogurt.

2015年7月27日 · You don't actually need to buy sour cream starter - I never did - you can just buy a carton of cultured buttermilk (if it is 'fresh' - they have a long shelf life, but the bacteria might not live that long, so get one with a date well into the future), then make your own batch of buttermilk from that, and then use YOUR buttermilk to start the sour cream.