Making Sour Cream - Cheeselink starter

[Wonder]

Does anyone make their own sour cream? I'm thinking of purchasing some yogurt starter from Cheeselinks and notice they also have sour cream starter. We go through quite a lot of sour cream so thought I might buy both the starters but I can't find any instructions on the net for making the sour cream.

[judydawn]

Is this link of any use to you Wonder?

I like the sound of this easy method from that site -

"Use Buttermilk or Yogurt (homemade or from the store): Add 1-2 tablespoons of buttermilk or yogurt per cup of cream, cover lightly and allow to culture for 12-18 hours in a warm spot (70-80 F).  When the culturing process is complete, place the sour cream in the fridge to cool."

[andiesenji]

I make "sour cream" with  a yogurt culture the same as that from Cheeselinks.   I use what is called half & half in the US - light cream in other countries.

You go through the same process,  heating the light cream to 85 C.  cooling it to 45 degrees C.   then adding the culture.

It has to be incubated at a temperature NO LOWER than  32° C  for 18 hours without being disturbed. 

[Wonder]

Judy - thanks for that link, funny that my search didn't turn up anything 

Andie - do you use the yogurt culture for both sour cream and yogurt? I was thinking of purchasing the Type C aBY Yogurt Starter but also noticed they have a Type B Flora Starter which they say is most suitable for sour cream.

With the type of cream does it matter if it's full fat? and does it need to be pure cream or can it be thickened. I'm now thinking it's probably cheaper to continue buying the home brand sour cream 

[Nikkit]

Hi Wonder, If I need sour cream (usually at the last minute before tea is on the table) I open a carton of long life cream (always have one in the fridge and a couple in the pantry) and mix it with either a couple of teaspoons of lemon or lime juice or vinegar. I add these to taste and mix it through.(and taste again 'til I get it right)  It isn't like the 'bought' sour cream, but when there's nothing else it does the job!
Ummm...I must confess my 10 year old daughter does this - she loves making sour cream and testing it to make sure it is "just right Mum".
Nikki.

[Wonder]

Thanks Nikki, we also make emergency sour cream this way but it's only like the thinner texture if we are using it in cooking - for other dishes we like the really thick texture of the bought product.

[Halex]

Wonder, i am always at a loss what to do with sour cream, what do yiu so much for?
Hally

[andiesenji]

Judy - thanks for that link, funny that my search didn't turn up anything 

Andie - do you use the yogurt culture for both sour cream and yogurt? I was thinking of purchasing the Type C aBY Yogurt Starter but also noticed they have a Type B Flora Starter which they say is most suitable for sour cream.

With the type of cream does it matter if it's full fat? and does it need to be pure cream or can it be thickened. I'm now thinking it's probably cheaper to continue buying the home brand sour cream 

A half gallon 2 quarts (2 liters) of half & half  is $3.22.   A quart of sour cream  is  2.97 - twice that is 5.94.  so even with the cost of the yogurt culture my cost is about 3.58 so I am saving -  2.32  and for that I can buy something else.   Some companies are cheating and the containers that used to hold a full quart (32 ounces) now (if you take time to read the fine print) only contain 26 ounces. 

I don't know if food manufacturers are pulling these tricks in Australia but they sure are here.
The containers remain the same but the contents keep shrinking.

I have a lot of older recipes that specify a  -- ounce can of tomatoes or  whatever but now those same size cans hold less so if you follow the recipe it will not work.

I remember when Campbell's condensed soup cans held 12 ounces.  Now the contents state 10 3/4 ounces.  sneaky!

[Wonder]

Thanks Andie, I'll have a look into it. i would really like to have a go at making some just to see what it's like compared to the bought product - I'm assuming much nicer.

Do you just use the yogurt starter or would I need to buy a starter specifically for sour cream?

Hally - not sure why we use so much, off the top of my head we have it on nachos, chilli con carne, stronganoff, add some when making a cream sauce for pasta, the kids also love dipping strawberries in sour cream and then brown sugar!!

[Decadent Dot]

I remember when Campbell's condensed soup cans held 12 ounces.  Now the contents state 10 3/4 ounces.  sneaky!

What annoys me is noting that the bases of cartons are going up and up leaving less space for the product. The carton looks the same size but the base is no longer at the bottom.  They must think we are idiots if they decide that we won't notice. I can imagine them sat round a conference table discussing how high they dare take up the base and what extra profit they will make.  

[andiesenji]

Thanks Andie, I'll have a look into it. i would really like to have a go at making some just to see what it's like compared to the bought product - I'm assuming much nicer.

Do you just use the yogurt starter or would I need to buy a starter specifically for sour cream?

Hally - not sure why we use so much, off the top of my head we have it on nachos, chilli con carne, stronganoff, add some when making a cream sauce for pasta, the kids also love dipping strawberries in sour cream and then brown sugar!!

I did try the sour cream starter (from New England Cheesemaking) but I actually like the flavor when I use the yogurt starter better.
To get the correct consistency in your sour cream you need to use half and half or the equivalent which is actually a mixture of cream and whole milk.  It has to contain at least 15% butterfat.
Regular cream contains at least 20% butterfat (has to by law but can contain more).
Heavy whipping cream has to contain a minimum of 36% butterfat but most commercial stuff here contains 40%.
Double cream has to contain 48% butterfat to carry the label. 

If the "half and half" product is not available in your area you can  add cream to whole milk. 
If you are making a liter of yogurt - use  3/4 milk and 1/4 cream. 


If I don't have half & half on hand - I use 1 1/2 quarts of whole milk and a pint of cream to get the correct percentage of butterfat.
You can use more, just don't use less. 

[LucyW]

I'm looking forward to giving this one a go!
I'm going to a mascarpone cheese making class in a few weeks too. Should be fun!

[andiesenji]

Sounds like a winner, Lucy.

[achookwoman]

I use the method that Judy posted.  I use cultured Buttermilk,  don't use that which is leftover from making your butter in the TMX.  To use a bought culture is probably better.  I posted what I do back when i first started.  There was some discussion.  Although I use Thickened cream, (35 % ) butterfat , I think Pure cream might be better.  I use it for cooking and it seems fine.