I tried this one out, started it yesterday evening and I tried it this afternoon, after it set up in the fridge. I have to say this makes, better than, store bought sour cream. Thank you so much for sharing this idea and recipe. 😍❤️🤗
It might be a little bit more but a lot of sour creams actually have starches and thickeners in them so they can get away with adding milk to the cream and it will still set up. The taste is far better tho
@@kyfarm my heavy cream cost $2.19 and I already had the yogurt. Good sour cream would cost at least that for a small container. I think it’s a sweet deal!
Thank you so much! I’m lactose free and my local store deleted the line of lactose free sour cream, so I made this with lactose free cream and yoghurt and WOW! Better then store bought!
At 61 I'm a very experienced cook raised by an excellent cook, baker, candy maker. I have to say I know a lot but since finding your channel a few weeks ago I've learned even more. I've been down with Covid so I haven't had the opportunity to make much of anything. One of the first things I will be making when I'm feeling better is this sour cream and your homemade bread I'm really looking forward to it!.
I am so pleased your account showed up on my algorithm. You're making me realise that I can have the nice things in life if I just make it myself. Your videos are so clear and easy to understand. I feel like I'm learning from that one really good teacher we all remember from childhood ♥️
I made your homemade sour cream. Last night I made tacos/ burritos and I was telling my husband we need to eat my sour cream. My teenage daughter asked if it was good. My husband replied yes very good. She tried it and said wow it tasted just like chipotle’s🙀. So it was a hit with my teenager☺️thank you so much for sharing and making me look good🤣🤣
This is delicious 😋 I ended up making in my Insta pot because my oven light wasn't working . I just used the yogurt function on the Insta pot for 8 hours it turned out perfect . Thanks so much for this video!
I came back to this video to say that I tried this out and it worked perfectly! The sour cream is thicker and way better tasting than anything I could buy in store. Plus hooray for probiotics! Also, I was able to use local heavy cream that comes in glass jugs that I'm able to return, so no waste! Definitely only having sour cream this way from here on out. 😊
Something to try. Instead of the usual 8 hour ferment on your yogurt, push it out to more like 12 or 14. Then put it in a yogurt strainer or just cheese cloth and strain off the whey until you get the thickness you like. The more it ferments the sugar to acid the more sour it gets. Whole lot less fat to consume if it works for you. And the yield on a $2 jug of milk is awesome. I'll sometimes make a 10 to 12 hour run and strain it down to cream cheese. Philadelphia only wishes they had it so good. :)
@@cherylgolden164 I was using 2% milk. I've been carnivore for about the past year now and don't do hardly any dairy except a little heavy cream in coffee. Had to part with my wicked ways to save myself from a miserable end.
@@beebop9808 thank you. I didn’t know if it would work with milk. I milk Nigerian Dwarf goats and it has a higher butterfat content but is still long way from HWC. So I guess straining is necessary to achieve a thickened product when using any milk instead of HWC?
Make brownies. Use the warmth to make sour cream. Make another batch of brownies with sour cream in them. Use the residual heat of the oven to make your next batch of sour cream. Endless brownie cycle! (But really sour cream in desserts is very tasty! It adds a nice tanginess that helps to balance the sweet)
@@painiacs83 It replaces some of the fat and some of the liquid, so it depends on the recipe! Sour cream is also really good in certain fruit pies and all kinds of bready desserts
@@soleclaw6521 Good question, I was wondering the same thing. A comment from a few weeks ago asked if the cream needed to be heated and Becky replied that she uses it straight from the fridge.
Thank you so much for this video! My husband is Honduran and they have something that’s called mantequilla. It’s basically sour cream, but with a more pudding like texture and a little more sour. To make it I get a 16oz container of sour cream, about a cap full or so of lemon juice, and salt to taste. They use anatto for color so I add 2 drops of yellow food coloring. We go through a lot of mantequilla in my house. Now I can make it at home for real! Thank you so much!
I can’t believe it took me so long to find you! So much I need to learn right now. Thank you! Straight, no nonsense and to the point with a happy attitude. Thank you!!
Thank you for letting me know. I’m so bad about losing so much food because it’s just me. My husband passed away four years ago and it’s just me and I don’t eat much, I want to do things like you are doing. I absolutely love your videos
Debbie im sorry for your loss! im single too. I think its hard to follow beckys model as one person. I do think the information is valuable. Sometimes i make family sized batches of things and work things down until i cant eat that dish anymore, but i also keep simple ingredients that are healthy, cheap, very mix and match so i always have a quick meal at my fingertips no matter how much or little is on hand. No offense Becky but i am easily overwhelmed and i get decision fatigue so having that much food around is not an option for me. I know you aren't offended. I am learning from you just in tidbits of info that i can adapt to more generic situations
@@lethiapage4767 I'm a widow as well. My husband died 9 years ago. I'm 61 y/o and it's just me and my dog. I LOVE to make homemade things like yogurt, ranch dressing, so I'm excited to have this sour cream recipe. So, if recipe yield is more than I can manage to consume, I have a bestie who lost her husband this year, and I just give one to her.
thank you for sharing this! I am binging your videos right now. I just moved back to rural ohio after seven years in NYC and am learning so much about growing, preserving, etc. food from UA-cam! I hope your channel blow ups -- you deserve it!
just a fyi - you can reuse canning lids. been doing it for over 15 yrs, never any issues. you can even use store jars to can in. been doing that for yrs as well too. save money and reuse them.
I reuse mine too! So far, only had one jar go bad, but it was because the jar was chipped and I didn't notice. :) Thank you so much for what you do, you truly are inspiring. Need more people like you around. :) Keep up the good work!
I've been reusing my canning lids for 11 years now too! I did it before I ever knew you weren't supposed to. I check them for rust, dents, and rubber separation before reusing, and just to be safe I only reuse up to 3 times. After that they are used to store dry foods.
I made this and it was so amazing! I love it so much and my son, who doesn't normally like sour cream, approved it! I bragged to my mom and sister but they just don't appreciate homemade things over store bought. It's a shame!!
Never knew it was that easy. I will be making some soon! I do make clotted cream (like in UK) which is unbelievably delicious. Pour the cream into a pan and let it sit overnight in an oven that was set to lowest temp- mine is 170 then turned off. Leave the light on and next morning you scoop out the clotted part to store in fridge for 24 hours (save the whey to make the cream biscuits). I could eat the clotted cream all by itself and die a happy woman. It is so hard to find not ultra pasteurized cream or even milk but I've done it with just pasteurized cream and it still works. This is one good reason to quit your job, get a farm out in the country, and get a cow. Lot of steps but I'm sure it would be worth having clotted cream or yogurt or whole milk anytime you wanted - possibly just before the heart attack. LOL
If you like buttermilk you should try making that too. Once you have it you have it forever and it's amazing. I start with a store bought buttermilk with live cultures in it (I live in the south) and when it gets low I top it off with organic whole milk and leave it in a warm spot (but not a lot of light) for 8-12 hours without the lid on too tight. Kinda like how you did yours. Then when it thickens up a bit I put it in the fridge. When I get low I repeat that process. My favorite thing to use this buttermilk for is pancakes. 1 C and a splash buttermilk 1 C flour 2 eggs 2 Tbs melted butter 1 tsp salt 1 tsp baking soda Use as much buttermilk as you like until you get the desired consistency you like, but I'd start with 1 C and then add as needed. I like mine a bit thin but not too much. You should make the batter a bit thicker if you want to add fruit like blueberries or blackberries. Sometimes when we go camping I pre-mix the dry ingredients and just add the eggs, melted butter and buttermilk at the campsite. Also, just a random thought... I miss WinCo! I noticed you got your cream there. Ever since I moved to the south I haven't been to one. They have such a cool bulk section and are employee owned and pretty great prices.
Becky, I made some of this following your recipe and it tastes MUCH BETTER than store-bought sour cream. I imagine that it will last longer in the refrigerator much longer than store-bought sour cream because of the active culture bacteria in the homemade version. I kept mine in the oven for 24 hours and it set up beautifully, gave it a quick stir to mix and I have it in the refrigerator. Thank you very much for sharing your video and instructions with us! Love your channel too.😊😊😊😊
I'm so jealous of those absolutely gorgeous eggs you get from your chickens. That bowl of multicolored eggs is so beautiful. I am definitely going to try this sour cream method.
Hi Beccy, if you want to add more probiotics to both your yoghurt and sour cream you can use whole milk kefir as your starter. I do this and love the zingy taste it gives. 😁😁
Q... I know .ilk Kefir won't work for a water product obviously.. but I wonder if water Kifer would work for Milk products. Like this sour cream ?? ANY INFO. THANKS ✌😊
This sounds yummy! I do have 3 questions: 1. How long will it keep in fridge? 2. Can you freeze it? 3. What are the ratios for half pint jar? I’m the only one in my house that likes sour cream, so making pint or quart jars wouldn’t work for me unless I can divide to freeze for later use, or just make a 1/2 pint jar at a time. Thank you for sharing and your help!
About 1/2 a heaping tablespoon should work for a 1-cup (1/2-pint) jar. I think she uses about 2 heaping tablespoons for a 1-quart jar, which is 2 pints (4 cups). I am going to try it in a 1/2-pint jar.
I froze regular daisy sour cream once... 10 out of 10 would not recommend. It was a liquid mess when it thawed! I did use it to make a cake though so maybe it wasn't a complete disaster 😂
No cream products can be frozen well. We regularly freeze milk (or even cream cheese), but sour cream and heavy cream/half and half break when thawing. They’re ok for cooking into a dish but not appetizing otherwise.
Yes, It worked for me too. Thanks to this video. I bought 10% cream (1L) for $1.99 on sale and one yogurt (750ml) for $2.50 (Yogurt is more expensive now around my place, Yogurt doesn't state organic but it has live active culture in ingredient section. ). I used oven with heated water in pet bottle (microwave (1200W) it for 7 mins) and put them together in the oven. Time to time, I microwave pet bottle water to keep it warm then 12 hours later, I got thick yogurt. From now on, I will buy 10% cream on sale and freeze them for future use. I am happy.
Great video! I make whatever I can from scratch but never thought to make sour cream. I have a Greek yogurt maker so used that for the incubation period - perfect! The sour cream is delish, can’t wait to have it on some homemade pierogis with cabbage and kielbasa. I’m enjoying your videos very much. It’s like having a friend in the kitchen with me, one who gets my passions for gardening, thrifting, cooking and prepping. Wish more of my real life friends got it!
I watched your video last week and yesterday I made your sour creme!! You are an excellent teacher! I am delighted with this simple, easy and healthy recipe!
New subscriber here. You remind me of a younger me when I was in my mid 20s. I look back at all I used to do & I am in awe. Watching you makes me feel that way again. Only difference is you were able to make videos of all your projects. You're the energizer bunny! Lol 🤭👏👏! I look forward to watching many more of your videos. When you get up there in years you will look back & be in awe of all you were able to accomplish. You have an awesome channel! Thank you for all you share🏆🙆♀️❣ My husband of 31+ years is 80.
True.. I wish I had known back then.......... id be way ahead of the game.. im over half a century now 😳... trust me. Time jets by.. do it while young gurly... I need two new hips.. I'll never be the same... 🤜🗯🤛... git er done yo !!))
@@AcreHomestead I didn't make my own buttermilk, yogurt, sour cream, cream cheese, etc.. I had a 2.5 acre vegetable garden, I ran Oakhill Kennels & I raised & trained & sold hunting dogs (25) different breeds, I fished & sold my fish as soon as I pulled up to the dock (I'd get the best price too, being the first to get to port early in the morning- I'd be out fishing for 1 a night & back the next morning). I used to make my own lead fishing lures using deer tail hair. I had 1 wild raccoon - for scent trails for the dogs to track. I tamed him too. Parvo virus took a lot of my dogs & I was heart broken one of my pups passed in my arms b4 the Vet arrived. I closed that chapter in my life. I worked as a cook on an ocean going tug out of Miami Fla & with that same companyI worked on a vessel that transported the actirs of Miami Vice to & from their different water & land destinations. Then promoted myself & worked as a chef on yachts, I did vessel inspections for the galley (kitchen) specifically. I met my future husband while I was working as a chef. He hired me to help him relocate his sailboat. Hubby had me retire from chef work & my hubby & I went sailing. Did clothes mending, made a lot of my own clothes & shirts for hubby, & when his Mom was diagnosed with esophageal cancer, I decorated my workroom with a wall treatment & found sheets that matched & made it look like an English garden & took care of her for 7.5 months & she passed at 78. I created my own wedding dress, made my own wedding cake, decorated the church & reception hall & all that goes with making wedding plans, even our vows. I got into doing research on alternative cancer treatments because hubby was fearful of drying of cancer like his Mom & Dad b4 her. Now cancer doesn't scare us any more. I liked doing silk ribbon embroidery, painting, stencil work, & so much more. A quick peek into my past life. It was just as full as yours, but in different ways. You're amazing!
I made this last week and then used some today in banana bread. Wow! The bread was so moist and light. The taste of the sour cream is fantastic! I don't think I'll ever buy sour cream from the grocery store again. Love your channel!
@@heavenleigh1564 it lasts about a week in my opinion. It starts to smell off after that. You definitely need to keep it in the fridge once it’s been incubated
I just made my first batch. It didn't set as thick as on the video. It's the constantancy of yogurt. I did 13 hours in the oven. I did use heavy whipping cream because I can not find whipping cream in my area at all. Any tips?
I’m so glad I found your channel! You’ve inspired me to try all sorts of things. I did some freezer meal prep yesterday as well as made some sour cream. I can’t wait to try it tonight with my chicken fajitas.
I don't know what UA-cam algorithm brought me to you, but I am so glad. You have a way about you that gives confidence to new beginners. Thanks for sharing your knowledge 🙂!
I make my homemade yogurt in the oven and I didn’t know I could make sour cream that way too. I will definitely give this a try because we love sour cream also!
@@AcreHomestead I’m glad I found your channel the other day. So much for me to start watching! I use a half gallon of whole milk and I get 4 pint jars. I like that I can make it before bed, put it in the oven with the light on and in the morning I just take them out of the oven, put lids on them and stick in fridge.
@@michelledesjadon1476 I just have the oven on while the milk is cooling down. Once it is cool and I've added the culture to the milk and put it into the pint jars, I turn the oven off. The jars are put into the oven on a cookie sheet with the oven light on. It stays on all night and then in the morning they are done. I probably wouldn't have to leave it on as long, but I do believe the heat from the oven and the light help it do it's thing. I hope this helps answer your questions.
It’s similar to making yogurt, just using cream in this case. I usually make yogurt at home , didn’t knew we can make sour cream too. Thank you this video. I will definitely give it a try
Oh thanks for this video! I'm amazed how easy it is to make some of these things we would normally buy at a store. I expect it to be a more complicated process. Like butter. I can't wait to try this!
I have to say, I have 2 facebook accounts just so I can share your videos with myself and they won't get lost, then I can binge watch and share the different ones with friends and family that I know would live to see a particular video. You are a true inspiration. God Bless you. You have helped me conquer so many different fears (canning, sour cream, seasoning salt, etc. The list goes on.). I've shared videos to so many people. 💓🙏💓
I make my own yogurt, and I have used homemade unsweetened yogurt and sour cream. It works very well. My question is, do you need to heat the heavy whipping cream up like you would when making yogurt? does it taste better than the yogurt used to have sour cream? I am assuming it would be richer.
Yogurt is made the same. One gallon of whole milk bring to 180° on stove. Then add about 1/2 cup yogurt. I preheat my oven till warm. Shut it off. Set pan in oven cover it with towels. Let it sit 12-18 hours. The longer it sits the more sour the taste.
If you want to make creme fraiche, it's as easy as adding a tablespoon of buttermilk to a pint of cream and leaving it out on the counter for the afternoon. Same thing with the live cultures in the buttermilk.
Wow..I never comment but this was easy. Great flavor And texture. It's hot here in Oklahoma. I decided to put it in the hatch back of my Equinox instead of heating the oven. Wrapped it in towels started it at 5:00 took it out at 5:00 the next day. Thermometer read 105. It turned out perfect. Thank you.
Love this!! I started making my own yogurt, so i have a great culture going. Whipping cream is just so expensive. It's almost cheaper just to buy the premade sour cream. It's kind of ridiculous. But like you said you want something that you know exactly what's in it and you've prepared it yourself with the live cultures.
In an area we used to live in, we discovered by accident that one chain grocery store used to put out thier freshly marked down dairy products by 8AM to 9AM, Sunday morning. Often the more expensive (ie heavy cream) and the previous sale items (especially 1% and whole milk) had at least one container on the shelf by 8:45AM-9:30AM. We got to stopping by, the store was on our driving path, to see what was available at 50% off. Then we decided if and what dairy based meal(s) we woild be having for late lunch and the upcoming week. - When were doing more formal meal planning, the meal plans were split for the week (Sun-Wed; Thur-Sat/Sun) based upon what Mark downs we found in dairy, meat, clearance bins, unadvertised sales, and advertised sales. The biggest savings were not on advertised items.
Oh my goodness!!!! I just made a batch last night, put in the fridge this morning, used it for Tacos tonight. This is fantastic!!! I am so impressed I just made my own sour cream. It thickens up so nice. And the taste is so smooth. Thank you for sharing your life experiences with us! Never in a million years would I have thought to make my own. I used my dehydrator, set the temp for 105°. Let it run for 13 hrs. Absolutely fantastic!!! Thank you. ;)
I know this is an old vid, but I know a lot of people are watching it for the first time so I wanted to share a laugh. I just made Becky's sour cream yesterday and I was so excited. But half way through I decided to heat up a freezer meal for dinner. You guessed it. I turned the oven on to preheat and forgot completely that I had my sour cream in the oven. I tried to finish it anyway, but it was still very thin this morning so I probably killed the cultures. It's in the fridge though, to see if it magically thickens up, LOL. If not, I guess I could cook with it, right?
I just let my raw milk ferment at room temperature! Because the milk is raw, the good bacteria are still in there and they will start to ferment in their own! After a few days it becomes “clotted milk” and I put it in a cheese cloth. It then seperates in whey and “sour cream” or something like a quark. I even eat it for breakfast sometimes with a banana and some raw honey in it, I so love it!!! I once learned this from someone out of eastern europe. I am amazed every time!
I bought some heavy whipping cream today at sams club and will be trying this as our family LOVES sour cream. I love your channel and you have inspired me to go more green. Thank you so very much for your video’s they are very informative and you explain everything so well, you make it easy! I have put several freezer meals away and plan to do a few more when I get my oven working again. I have done what I could for my crockpot however! Will let you know how it works out!!!!
I just made fermented mayonnaise yesterday,I do have a dehydrator and I will absolutely make some homemade sour cream when I start getting low on what we have in the fridge now
@@samilpn I didn’t use an instapot and haven’t made sour cream yet; we still have plenty to go through. Still making yogurt and it’s VERY easy. Heat milk, add plain yogurt, keep warm for 7 hours then put it in the fridge. I use a meat thermometer to watch temps.
Thank you. I have made my own sour cream with one part buttermilk and 2 parts cream. I leave it on the counter a day or two stirring from time to time and it is fabulous. I like your method and recipe. I will try it today but on a smaller scale.
@@sj120959 I did warm it only ( my house is very cold) But the * raw milk* cream, I seperated must have had a bit of milk still in it. So it " seperated" I had sour cream ontop, buttermilk like liquid under it. It did work, though.
@@sj120959 I think this video might explain why my cream seperated. I DID get some sour cream from it...also a " Surprise" lol! See bottom comment too.ua-cam.com/video/tNuxAmJd4qU/v-deo.html
Very nice... Culturally we do not consume sour cream here India... But we now get it from a few popular dairy brands... The first time I ate it, I was like, it tastes just like creamy yogurt.. Not sure if you have heard of ghee but sour cream is the first step to making ghee at home. After the cream curdles, we whip it until the butter separates and then boil that butter to make ghee.. BTW, I absolutely love sour cream... With anything and everything.
I too love sour cream and have tried to make it before, but to no avail. This looks like the correct way to make great sour cream. I'm going to try this as soon as I get to the store. Gotta make more yogurt too! I'll be looking for that video as well...😉Thank you🥰
Wow!!!!! Totally making this today. I have everything I need👏🏼and we love sour cream and I’m running low😂….Thank you! Thank you!!! I can’t believe I always make yogurt and never thought to make sour cream🤦🏻♀️…ahhh ha moment!!
Cannot believe it is this simple! Gonna try this for sure! (For all non-Americans... the ratio yoghurt to heavy cream is about 4 table spoons to 1 L of cream) And the oven is Fahrenheit, so about 95 Degrees Celcius.
Thanks for this great idea. Because I already have them, I will be using my milk kefir grains or just some of the kefir as a starter. Which also means that it should be fine at room temp, so I don't have to fuss with the oven.
I have strained over-fermented kifer milk and used it in place of sour cream recipes. I will try your way to see if I have a preference but switching between both methods gives you both types of pro/prebiotics! Thx!
Wow, this is such a cool thing to learn how to do! I am definitely going to try this. Just found your channel and have been binge watching it. I love your content!
Great video! I just made buttermilk! Chef Ben Star has a video on it. It's much like your sour cream recipe. I started with @ 1 cup of buttermilk and now 24 hours I have a quart of buttermilk! So cool! I use it in my Great Granny Blairs cornbread recipe..
It looks nice, I am going to try it today. I have notice the one that I buy at the store isn't as tasty as it used to be. I hope that I like it, I love sour cream.
I make yogurt too and I'm wondering why this isn't just yogurt? Is it because you used cream instead of milk or is it the higher proportion of starter yogurt? Does it taste the same as plain yogurt?
I’m excited to try this. We have a local raw dairy farm that produces the MOST delicious creams, milks and butter. Well…they don’t, but her girls do. ☺️☺️
Agreed. I buy Daisy brand sour cream because it doesn't have thickeners, but I've had times when I don't use up all my heavy cream. It's so expensive to throw away & I'm terrible about using it once it makes it to the freezer. Finally, a way I can give that heavy cream a second life without the timer ticking away! Plus, who doesn't want another use for their dehydrator. Mine has been lonely since I did a ton of apples for cereal over the winter.
@@sarahsmith9084 have you made the homemade sour cream yet? How does it compare to the Daisy? I love Daisy sour cream (could literally eat it with a spoon lol) but I’m nervous about making it homemade. Yogurts and dairy make me nervous since spoiled dairy made me sick as a child I’m like scarred for life 🙈
@@maryelizabethr.3561 I haven't had any heavy cream that I've needed to use up asap yet (fortunately). When I do though, I'm so doing this :) I don't know if you do this already but dairy products usually change in smell over time. I use the Daisy sour cream too. It lasts me a full month in the fridge after I open it. I also use plain yogurt and cottage cheese. They all tell you when they're past their prime - the smell and texture changes over time. I've gotten to the point where I don't really pay attention to the expiry dates once they're in my fridge because I can tell as soon as I open it whether it's still good. I was nervous before I realized this for the same reason. I do know that the homemade stuff doesn't keep as long as the packaged though so if you do decide to make it plan on a shorter shelf life.
Thanks so much for sharing all these delicious recipes. I didn’t know how easy it is to make to make my very own sour cream. I appreciate how you explain it clearly.
I am going to say for like the last 6 months I have been using Fage or Cabot Greek Yogurt as a Sour Cream replacement. I made the switch because 1 or the other or both would go bad before I got a chance to use them. By doing this I can have the best of both worlds with little to no waste.
Im super interested in trying this, but I do have some silly questions. How long can you store the unopened jars and should they be stored in the fridge or are they shelf stable? Thanks in advance and I love your channel 🥰
Thank you so much for this video. I eat a lot of sour cream but refuse to buy any where the ingredient list is longer than "milk, salt". Daisy Sour Cream has that list but it's very hard to find; all the rest have an ingredient list with a dozen unneeded chemicals. Now I can try to make my own. I'll try this in a week or two when I have a free weekend. I can't wait.
Thank you for this video. When you use your old Sour Cream, do you use the same amount as the yogurt to start the new batch? Also is the cream room temp before you make this or right out of the fridge cold? Thank you in advance.
Hey, Becky! Just reaching out to let you know I am on my second batch of home fermented sour cream. This turned out so good. Sometimes, I will eat a few tablespoons a day right out of the jar! Doubtless to say, unless it's absolutely necessary to buy store bought sour cream, I'll be making my own. So glad you shared this recipe. Thank you!
I tried this one out, started it yesterday evening and I tried it this afternoon, after it set up in the fridge. I have to say this makes, better than, store bought sour cream. Thank you so much for sharing this idea and recipe. 😍❤️🤗
It looks like it costs many times the cost of just buying the yogurt. Is it very much more expensive?
It might be a little bit more but a lot of sour creams actually have starches and thickeners in them so they can get away with adding milk to the cream and it will still set up. The taste is far better tho
YAY!! I'm so glad you tried it! That warms my hear!
I’m definitely going to try this one. I love sour cream mixed with hot sauce for dipping.
@@kyfarm my heavy cream cost $2.19 and I already had the yogurt. Good sour cream would cost at least that for a small container. I think it’s a sweet deal!
This video has that old-school youtube feel and I like it.
Thank you so much! I’m lactose free and my local store deleted the line of lactose free sour cream, so I made this with lactose free cream and yoghurt and WOW! Better then store bought!
Wow!
I got to do this with lactose free myself thanks for the tip, much appreciated.
good to know this works with lactose-free. Thx u for posting.
Lol I think just about everything homemade is better than store bought. I got peaches for the first time this year and the flavor blew me away!
Thank you. I’m lactose intolerant and was wondering if this would work with lactose free products. Will have to give it a try now. 😀
At 61 I'm a very experienced cook raised by an excellent cook, baker, candy maker. I have to say I know a lot but since finding your channel a few weeks ago I've learned even more. I've been down with Covid so I haven't had the opportunity to make much of anything. One of the first things I will be making when I'm feeling better is this sour cream and your homemade bread I'm really looking forward to it!.
how was it ?😀
I am so pleased your account showed up on my algorithm. You're making me realise that I can have the nice things in life if I just make it myself. Your videos are so clear and easy to understand. I feel like I'm learning from that one really good teacher we all remember from childhood ♥️
Wow Amy thank you so much! I’m so glad they are helping you!
@@AcreHomestead vare good recipe 💔✌🏼
I agree, I also feel like the first time in my life I actually know what's in things
I made your homemade sour cream. Last night I made tacos/ burritos and I was telling my husband we need to eat my sour cream. My teenage daughter asked if it was good. My husband replied yes very good. She tried it and said wow it tasted just like chipotle’s🙀. So it was a hit with my teenager☺️thank you so much for sharing and making me look good🤣🤣
This is delicious 😋 I ended up making in my Insta pot because my oven light wasn't working . I just used the yogurt function on the Insta pot for 8 hours it turned out perfect . Thanks so much for this video!
Thank you for commenting this! My oven light is broken but I DO have an instantpot
I was wondering if you put it in the jars and then in the instant pot or just the ingredients in the instant pot? Thank you.
Hope that makes sence.
@@DownSpriggLane GREAT Question!
Same here my oven light is broken and burns out replacement bulbs instantly. I will do this in my Instant pot, Can I use 1% or skim milk?
@@DownSpriggLane I would do just in the pot, but maybe in jars would work?
Amazing! Canaidan living in Turkey - can not get sour cream here. This is a game changer!
Love your videos you are an old soul in a young body definitely a pioneer.
I appreciate that! thanks!
I came back to this video to say that I tried this out and it worked perfectly! The sour cream is thicker and way better tasting than anything I could buy in store. Plus hooray for probiotics! Also, I was able to use local heavy cream that comes in glass jugs that I'm able to return, so no waste! Definitely only having sour cream this way from here on out. 😊
I use a heating pad on low under the wrapped jars, it takes about 8-10 hours
Good to know. My oven light burned out years ago and couldn’t use the light method.
So do you leave it on the counter if you use the heating pad or should you still place it in the oven
Something to try. Instead of the usual 8 hour ferment on your yogurt, push it out to more like 12 or 14. Then put it in a yogurt strainer or just cheese cloth and strain off the whey until you get the thickness you like. The more it ferments the sugar to acid the more sour it gets. Whole lot less fat to consume if it works for you. And the yield on a $2 jug of milk is awesome.
I'll sometimes make a 10 to 12 hour run and strain it down to cream cheese. Philadelphia only wishes they had it so good. :)
Are you using milk or heavy cream? Either way, $2 per jug is a great bargain!
@@cherylgolden164 I was using 2% milk. I've been carnivore for about the past year now and don't do hardly any dairy except a little heavy cream in coffee. Had to part with my wicked ways to save myself from a miserable end.
@@beebop9808 thank you. I didn’t know if it would work with milk. I milk Nigerian Dwarf goats and it has a higher butterfat content but is still long way from HWC. So I guess straining is necessary to achieve a thickened product when using any milk instead of HWC?
@@cherylgolden164 Shouldn't be a problem.
So my take away is, I need to make brownies, right? Lol
Make brownies. Use the warmth to make sour cream. Make another batch of brownies with sour cream in them. Use the residual heat of the oven to make your next batch of sour cream. Endless brownie cycle!
(But really sour cream in desserts is very tasty! It adds a nice tanginess that helps to balance the sweet)
Never put sour cream in brownies! How much sour cream???? 🤔
@@painiacs83 It replaces some of the fat and some of the liquid, so it depends on the recipe! Sour cream is also really good in certain fruit pies and all kinds of bready desserts
Should you let the carton of whipping cream reach room temperature before adding the yogurt?
@@soleclaw6521 Good question, I was wondering the same thing. A comment from a few weeks ago asked if the cream needed to be heated and Becky replied that she uses it straight from the fridge.
Thank you so much for this video! My husband is Honduran and they have something that’s called mantequilla. It’s basically sour cream, but with a more pudding like texture and a little more sour. To make it I get a 16oz container of sour cream, about a cap full or so of lemon juice, and salt to taste. They use anatto for color so I add 2 drops of yellow food coloring. We go through a lot of mantequilla in my house. Now I can make it at home for real! Thank you so much!
that sounds yummy!
That sounds yummy!!!
I can’t believe it took me so long to find you! So much I need to learn right now. Thank you! Straight, no nonsense and to the point with a happy attitude. Thank you!!
Thank you for letting me know. I’m so bad about losing so much food because it’s just me. My husband passed away four years ago and it’s just me and I don’t eat much, I want to do things like you are doing. I absolutely love your videos
Oh man I'm so sorry to hear that. Thank you for your kind words :)
Debbie im sorry for your loss! im single too. I think its hard to follow beckys model as one person. I do think the information is valuable. Sometimes i make family sized batches of things and work things down until i cant eat that dish anymore, but i also keep simple ingredients that are healthy, cheap, very mix and match so i always have a quick meal at my fingertips no matter how much or little is on hand. No offense Becky but i am easily overwhelmed and i get decision fatigue so having that much food around is not an option for me. I know you aren't offended. I am learning from you just in tidbits of info that i can adapt to more generic situations
@@lethiapage4767 I'm a widow as well. My husband died 9 years ago. I'm 61 y/o and it's just me and my dog. I LOVE to make homemade things like yogurt, ranch dressing, so I'm excited to have this sour cream recipe. So, if recipe yield is more than I can manage to consume, I have a bestie who lost her husband this year, and I just give one to her.
Blessings to you! You could scale this down to 1/2 quart (2c) or even 1/4 a quart (1c) and even use an empty pickle jar! :D
thank you for sharing this! I am binging your videos right now. I just moved back to rural ohio after seven years in NYC and am learning so much about growing, preserving, etc. food from UA-cam! I hope your channel blow ups -- you deserve it!
Wow thanks!
Welcome back 🌻
just a fyi - you can reuse canning lids. been doing it for over 15 yrs, never any issues. you can even use store jars to can in. been doing that for yrs as well too. save money and reuse them.
I would advise anyone to do their own research on whether or not to re-use canning lids or store jars for canning. Better safe than sorry.
thank yoi for letting me know. i use them for storage of dry goods.
Right. We also reused lids.. but if the get bent or have visible issues, then we use on dry jars..
I reuse mine too! So far, only had one jar go bad, but it was because the jar was chipped and I didn't notice. :) Thank you so much for what you do, you truly are inspiring. Need more people like you around. :) Keep up the good work!
I've been reusing my canning lids for 11 years now too! I did it before I ever knew you weren't supposed to. I check them for rust, dents, and rubber separation before reusing, and just to be safe I only reuse up to 3 times. After that they are used to store dry foods.
I made this and it was so amazing! I love it so much and my son, who doesn't normally like sour cream, approved it! I bragged to my mom and sister but they just don't appreciate homemade things over store bought. It's a shame!!
Yay! That’s for sharing with me :) I have friends and family like that too! That’s why UA-cam is so fun :)
My mom and sister are the same way! Store over homemade. I wondered what was wrong with me. (Clue: I don't think it's me anymore)
Never knew it was that easy. I will be making some soon! I do make clotted cream (like in UK) which is unbelievably delicious. Pour the cream into a pan and let it sit overnight in an oven that was set to lowest temp- mine is 170 then turned off. Leave the light on and next morning you scoop out the clotted part to store in fridge for 24 hours (save the whey to make the cream biscuits). I could eat the clotted cream all by itself and die a happy woman. It is so hard to find not ultra pasteurized cream or even milk but I've done it with just pasteurized cream and it still works. This is one good reason to quit your job, get a farm out in the country, and get a cow. Lot of steps but I'm sure it would be worth having clotted cream or yogurt or whole milk anytime you wanted - possibly just before the heart attack. LOL
It's so good
thats funny! lol
Can't believe it is so simple! Never again will I purchase store bought sour cream. Making it for second time now!
If you like buttermilk you should try making that too. Once you have it you have it forever and it's amazing. I start with a store bought buttermilk with live cultures in it (I live in the south) and when it gets low I top it off with organic whole milk and leave it in a warm spot (but not a lot of light) for 8-12 hours without the lid on too tight. Kinda like how you did yours. Then when it thickens up a bit I put it in the fridge. When I get low I repeat that process. My favorite thing to use this buttermilk for is pancakes.
1 C and a splash buttermilk
1 C flour
2 eggs
2 Tbs melted butter
1 tsp salt
1 tsp baking soda
Use as much buttermilk as you like until you get the desired consistency you like, but I'd start with 1 C and then add as needed. I like mine a bit thin but not too much. You should make the batter a bit thicker if you want to add fruit like blueberries or blackberries. Sometimes when we go camping I pre-mix the dry ingredients and just add the eggs, melted butter and buttermilk at the campsite.
Also, just a random thought... I miss WinCo! I noticed you got your cream there. Ever since I moved to the south I haven't been to one. They have such a cool bulk section and are employee owned and pretty great prices.
Becky, I made some of this following your recipe and it tastes MUCH BETTER than store-bought sour cream. I imagine that it will last longer in the refrigerator much longer than store-bought sour cream because of the active culture bacteria in the homemade version.
I kept mine in the oven for 24 hours and it set up beautifully, gave it a quick stir to mix and I have it in the refrigerator.
Thank you very much for sharing your video and instructions with us! Love your channel too.😊😊😊😊
I made 2 small jars and had them on a slightly warm radiator, worked perfectly. Thank you so much for this. It's so easy I'm never buying again
Ok Becky. You are just the cutest. I love your natural reactions. I’ve just recently found your channel and I’m hooked
Thank you AGAIN! You are helping me understand and be a BETTER COOK, as I am learning from THE BEST! 🥰🥳
Wow thank you
I'm so jealous of those absolutely gorgeous eggs you get from your chickens. That bowl of multicolored eggs is so beautiful. I am definitely going to try this sour cream method.
Right? And she doesn't have to refridgerate them!! So awesome.
Hi Beccy, if you want to add more probiotics to both your yoghurt and sour cream you can use whole milk kefir as your starter. I do this and love the zingy taste it gives. 😁😁
Great tip! i might have to try that sometime.
Q... I know .ilk Kefir won't work for a water product obviously.. but I wonder if water Kifer would work for Milk products. Like this sour cream ?? ANY INFO. THANKS ✌😊
So do you just replace the yogurt part with the kefir? Thanks.
@@Glitch68 opposite. Replace the heavy whipping cream with Kefir for additional pro-biotics.
@@amc2510 If you did that you'd just have Kefir, not sour cream. You need the heavy whipping cream to feed the bacteria and forment into sour cream.
This sounds yummy! I do have 3 questions:
1. How long will it keep in fridge?
2. Can you freeze it?
3. What are the ratios for half pint jar?
I’m the only one in my house that likes sour cream, so making pint or quart jars wouldn’t work for me unless I can divide to freeze for later use, or just make a 1/2 pint jar at a time. Thank you for sharing and your help!
About 1/2 a heaping tablespoon should work for a 1-cup (1/2-pint) jar.
I think she uses about 2 heaping tablespoons for a 1-quart jar, which is 2 pints (4 cups). I am going to try it in a 1/2-pint jar.
it keeps several weeks if we dont eat it all before then!! i dont know if it can be frozen.
I froze regular daisy sour cream once...
10 out of 10 would not recommend. It was a liquid mess when it thawed! I did use it to make a cake though so maybe it wasn't a complete disaster 😂
@@joyinthemorning44 awesome, I never thought about that. Thank you!
No cream products can be frozen well. We regularly freeze milk (or even cream cheese), but sour cream and heavy cream/half and half break when thawing. They’re ok for cooking into a dish but not appetizing otherwise.
Yes, It worked for me too. Thanks to this video.
I bought 10% cream (1L) for $1.99 on sale and one yogurt (750ml) for $2.50 (Yogurt is more expensive now around my place, Yogurt doesn't state organic but it has live active culture in ingredient section. ).
I used oven with heated water in pet bottle (microwave (1200W) it for 7 mins) and put them together in the oven. Time to time, I microwave pet bottle water to keep it warm then 12 hours later, I got thick yogurt. From now on, I will buy 10% cream on sale and freeze them for future use. I am happy.
Great video! I make whatever I can from scratch but never thought to make sour cream. I have a Greek yogurt maker so used that for the incubation period - perfect! The sour cream is delish, can’t wait to have it on some homemade pierogis with cabbage and kielbasa. I’m enjoying your videos very much. It’s like having a friend in the kitchen with me, one who gets my passions for gardening, thrifting, cooking and prepping. Wish more of my real life friends got it!
I watched your video last week and yesterday I made your sour creme!! You are an excellent teacher! I am delighted with this simple, easy and healthy recipe!
New subscriber here. You remind me of a younger me when I was in my mid 20s.
I look back at all I used to do & I am in awe. Watching you makes me feel that way again. Only difference is you were able to make videos of all your projects.
You're the energizer bunny! Lol 🤭👏👏!
I look forward to watching many more of your videos.
When you get up there in years you will look back & be in awe of all you were able to accomplish.
You have an awesome channel! Thank you for all you share🏆🙆♀️❣
My husband of 31+ years is 80.
welcome Robyn!! i really love all this!
True.. I wish I had known back then.......... id be way ahead of the game.. im over half a century now 😳... trust me. Time jets by.. do it while young gurly... I need two new hips.. I'll never be the same... 🤜🗯🤛... git er done yo !!))
@@AcreHomestead
I didn't make my own buttermilk, yogurt, sour cream, cream cheese, etc.. I had a 2.5 acre vegetable garden, I ran Oakhill Kennels & I raised & trained & sold hunting dogs (25) different breeds, I fished & sold my fish as soon as I pulled up to the dock (I'd get the best price too, being the first to get to port early in the morning- I'd be out fishing for 1 a night & back the next morning). I used to make my own lead fishing lures using deer tail hair. I had 1 wild raccoon - for scent trails for the dogs to track. I tamed him too.
Parvo virus took a lot of my dogs & I was heart broken one of my pups passed in my arms b4 the Vet arrived. I closed that chapter in my life. I worked as a cook on an ocean going tug out of Miami Fla & with that same companyI worked on a vessel that transported the actirs of Miami Vice to & from their different water & land destinations. Then promoted myself & worked as a chef on yachts, I did vessel inspections for the galley (kitchen) specifically. I met my future husband while I was working as a chef. He hired me to help him relocate his sailboat. Hubby had me retire from chef work & my hubby & I went sailing.
Did clothes mending, made a lot of my own clothes & shirts for hubby, & when his Mom was diagnosed with esophageal cancer, I decorated my workroom with a wall treatment & found sheets that matched & made it look like an English garden & took care of her for 7.5 months & she passed at 78. I created my own wedding dress, made my own wedding cake, decorated the church & reception hall & all that goes with making wedding plans, even our vows.
I got into doing research on alternative cancer treatments because hubby was fearful of drying of cancer like his Mom & Dad b4 her. Now cancer doesn't scare us any more. I liked doing silk ribbon embroidery, painting, stencil work, & so much more. A quick peek into my past life. It was just as full as yours, but in different ways.
You're amazing!
Thank you for this! Sour cream isn’t a usual ingredient in Italy so a tiny jar is really expensive and I like to bake with it! Great tip!
I made this last week and then used some today in banana bread. Wow! The bread was so moist and light. The taste of the sour cream is fantastic! I don't think I'll ever buy sour cream from the grocery store again. Love your channel!
It’s official! This recipe is going to be in my rotation permanently! Soooooo good
Glad you like it!
hi Stacey....wondering how long you think one jar would keep for? and is it refrigerated? or shelf stable
@@heavenleigh1564 it lasts about a week in my opinion. It starts to smell off after that. You definitely need to keep it in the fridge once it’s been incubated
I just made my first batch. It didn't set as thick as on the video. It's the constantancy of yogurt.
I did 13 hours in the oven.
I did use heavy whipping cream because I can not find whipping cream in my area at all. Any tips?
@@joselynsebright6374 you have to let it sit overnight in the fridge and it will set. It doesn’t set while in the oven
I’m so glad I found your channel! You’ve inspired me to try all sorts of things. I did some freezer meal prep yesterday as well as made some sour cream. I can’t wait to try it tonight with my chicken fajitas.
Wow thanks so much! I'm honored :)
I don't know what UA-cam algorithm brought me to you, but I am so glad. You have a way about you that gives confidence to new beginners. Thanks for sharing your knowledge 🙂!
Oh Heather thank you so much :)
Hi! I was wondering how long this is good for in the fridge?
Love your videos!
I just made a batch and it’s hanging out in the oven now! I can’t wait to try it 😋😋
I make my homemade yogurt in the oven and I didn’t know I could make sour cream that way too. I will definitely give this a try because we love sour cream also!
I need to start making yogurt too! I go through phases with yogurt! I'm glad you enjoyed it :)
@@AcreHomestead I’m glad I found your channel the other day. So much for me to start watching! I use a half gallon of whole milk and I get 4 pint jars. I like that I can make it before bed, put it in the oven with the light on and in the morning I just take them out of the oven, put lids on them and stick in fridge.
@@workinprogress3609 You can! Someone in the above mentioned making it in their instantpot.
@@laurielyon1892 so you don't need to keep the oven heating, you just need the light on?
@@michelledesjadon1476 I just have the oven on while the milk is cooling down. Once it is cool and I've added the culture to the milk and put it into the pint jars, I turn the oven off. The jars are put into the oven on a cookie sheet with the oven light on. It stays on all night and then in the morning they are done. I probably wouldn't have to leave it on as long, but I do believe the heat from the oven and the light help it do it's thing. I hope this helps answer your questions.
I'm going to try this, but in the instant pot the same way I make homemade yogurt. Thank you for the inspiration!!
It’s similar to making yogurt, just using cream in this case. I usually make yogurt at home , didn’t knew we can make sour cream too. Thank you this video. I will definitely give it a try
Thanks! You are welcome!
You are a breath of fresh air and I'm going to make sour cream this weekend when we do our grocery shopping
Oh thanks for this video! I'm amazed how easy it is to make some of these things we would normally buy at a store. I expect it to be a more complicated process. Like butter. I can't wait to try this!
Oh good!
I heard butter isn't hard to do. My mom says they used to make it when they were kids.
I have to say, I have 2 facebook accounts just so I can share your videos with myself and they won't get lost, then I can binge watch and share the different ones with friends and family that I know would live to see a particular video. You are a true inspiration. God Bless you. You have helped me conquer so many different fears (canning, sour cream, seasoning salt, etc. The list goes on.). I've shared videos to so many people. 💓🙏💓
I make my own yogurt, and I have used homemade unsweetened yogurt and sour cream. It works very well. My question is, do you need to heat the heavy whipping cream up like you would when making yogurt? does it taste better than the yogurt used to have sour cream? I am assuming it would be richer.
I never heat the milk up. I comes out directly from fridge to oven. It taste amazing. It's not as sour as yogurt.
Yogurt is made the same. One gallon of whole milk bring to 180° on stove. Then add about 1/2 cup yogurt. I preheat my oven till warm. Shut it off. Set pan in oven cover it with towels. Let it sit 12-18 hours. The longer it sits the more sour the taste.
Wow thanks!
Oh my goodness...I have been making yogurt since I ws 14, but in a yogurt maker, you set your jars on the hotpad and cover with a towel.
After temp goes to 180, you need to let it go back down to approx 120 otherwise it can kill the active bacteria of the yogurt.
@@lylymongeon Correct. 115-105° would be ideal. I put my pot in cold water in sink to help it cool to that temp.
@@wildheart5086 Tx, went by memory. Wanted to ensure one knew to cool it first and not put in at 180. :)
If you want to make creme fraiche, it's as easy as adding a tablespoon of buttermilk to a pint of cream and leaving it out on the counter for the afternoon. Same thing with the live cultures in the buttermilk.
1-31-2022.... I am making this tonight for the first time. Thank you Becky, been a sub for about 8 months.
This is my second time making this, it is so easy and is seriously THE BEST. Thank you so much!
Wow..I never comment but this was easy. Great flavor
And texture.
It's hot here in Oklahoma. I decided to put it in the hatch back of my Equinox instead of heating the oven. Wrapped it in towels started it at 5:00 took it out at 5:00 the next day. Thermometer read 105. It turned out perfect. Thank you.
I just can't tell you enough, how much I love your videos
Wow, thank you!
Love this!! I started making my own yogurt, so i have a great culture going. Whipping cream is just so expensive. It's almost cheaper just to buy the premade sour cream. It's kind of ridiculous. But like you said you want something that you know exactly what's in it and you've prepared it yourself with the live cultures.
In an area we used to live in, we discovered by accident that one chain grocery store used to put out thier freshly marked down dairy products by 8AM to 9AM, Sunday morning. Often the more expensive (ie heavy cream) and the previous sale items (especially 1% and whole milk) had at least one container on the shelf by 8:45AM-9:30AM. We got to stopping by, the store was on our driving path, to see what was available at 50% off. Then we decided if and what dairy based meal(s) we woild be having for late lunch and the upcoming week. - When were doing more formal meal planning, the meal plans were split for the week (Sun-Wed; Thur-Sat/Sun) based upon what Mark downs we found in dairy, meat, clearance bins, unadvertised sales, and advertised sales. The biggest savings were not on advertised items.
Oh my goodness!!!! I just made a batch last night, put in the fridge this morning, used it for Tacos tonight. This is fantastic!!! I am so impressed I just made my own sour cream. It thickens up so nice. And the taste is so smooth. Thank you for sharing your life experiences with us! Never in a million years would I have thought to make my own. I used my dehydrator, set the temp for 105°. Let it run for 13 hrs. Absolutely fantastic!!! Thank you. ;)
I know this is an old vid, but I know a lot of people are watching it for the first time so I wanted to share a laugh. I just made Becky's sour cream yesterday and I was so excited. But half way through I decided to heat up a freezer meal for dinner. You guessed it. I turned the oven on to preheat and forgot completely that I had my sour cream in the oven. I tried to finish it anyway, but it was still very thin this morning so I probably killed the cultures. It's in the fridge though, to see if it magically thickens up, LOL. If not, I guess I could cook with it, right?
Did the magic happen 😅😅
@@robyn7287 Actually, yes, lol.
I just watched this video for the 1st time today. Will be making this soon..also making her homemade brown sugar!!!
Make biscuits with it 😋
I just let my raw milk ferment at room temperature! Because the milk is raw, the good bacteria are still in there and they will start to ferment in their own! After a few days it becomes “clotted milk” and I put it in a cheese cloth. It then seperates in whey and “sour cream” or something like a quark. I even eat it for breakfast sometimes with a banana and some raw honey in it, I so love it!!! I once learned this from someone out of eastern europe. I am amazed every time!
I bought some heavy whipping cream today at sams club and will be trying this as our family LOVES sour cream. I love your channel and you have inspired me to go more green. Thank you so very much for your video’s they are very informative and you explain everything so well, you make it easy! I have put several freezer meals away and plan to do a few more when I get my oven working again. I have done what I could for my crockpot however! Will let you know how it works out!!!!
Please let me know on Instagram if you have one! It’s just acre homestead! Thank you so much for sharing this with me :) it means the world :)
I just made fermented mayonnaise yesterday,I do have a dehydrator and I will absolutely make some homemade sour cream when I start getting low on what we have in the fridge now
I just made homemade yogurt for the first time yesterday (it was perfect!) so I’m glad to find this video and plan to try this soon. 😋
Did you use the instant pot to make the yogurt? If so how did the sour cream turn out?
@@samilpn I didn’t use an instapot and haven’t made sour cream yet; we still have plenty to go through. Still making yogurt and it’s VERY easy.
Heat milk, add plain yogurt, keep warm for 7 hours then put it in the fridge. I use a meat thermometer to watch temps.
Thank you. I have made my own sour cream with one part buttermilk and 2 parts cream. I leave it on the counter a day or two stirring from time to time and it is fabulous. I like your method and recipe. I will try it today but on a smaller scale.
Trying this now! Bought our first raw milk this week! The best thing I have EVER tasted! Using the cream from it! 🤞 Hope it works!
Did you heat your raw milk to make this?
@@sj120959 I did warm it only ( my house is very cold) But the * raw milk* cream, I seperated must have had a bit of milk still in it. So it " seperated" I had sour cream ontop, buttermilk like liquid under it. It did work, though.
@@sj120959 I think this video might explain why my cream seperated. I DID get some sour cream from it...also a " Surprise" lol! See bottom comment too.ua-cam.com/video/tNuxAmJd4qU/v-deo.html
Many thanks. I'm so happy to see someone doing a nice job instead of adding acid to curdle the milk
You are a really good teacher. I will definitely give this a try! Thank you.
Thank you for your great explanation. Best wishes from AUSTRIA.
Girl! You are the shit! 😍
So glad I found you! I’m all about this sour cream now, cant wait to try it.
Very nice... Culturally we do not consume sour cream here India... But we now get it from a few popular dairy brands... The first time I ate it, I was like, it tastes just like creamy yogurt.. Not sure if you have heard of ghee but sour cream is the first step to making ghee at home. After the cream curdles, we whip it until the butter separates and then boil that butter to make ghee.. BTW, I absolutely love sour cream... With anything and everything.
Awesome tip! My family are sour cream junkies, so this is going to be my new go to! ❤👍🏼
Hope you like it! You can do it! I don't even use the towel anymore. I just put them in the oven
@Acre Homestead really..good to know, thank you.
I too love sour cream and have tried to make it before, but to no avail. This looks like the correct way to make great sour cream. I'm going to try this as soon as I get to the store. Gotta make more yogurt too! I'll be looking for that video as well...😉Thank you🥰
Wow!!!!! Totally making this today. I have everything I need👏🏼and we love sour cream and I’m running low😂….Thank you! Thank you!!! I can’t believe I always make yogurt and never thought to make sour cream🤦🏻♀️…ahhh ha moment!!
Cannot believe it is this simple! Gonna try this for sure!
(For all non-Americans... the ratio yoghurt to heavy cream is about 4 table spoons to 1 L of cream)
And the oven is Fahrenheit, so about 95 Degrees Celcius.
Yeah that would work for yogurt to sour cream ratio but you want it at about 43C
Thanks for this great idea. Because I already have them, I will be using my milk kefir grains or just some of the kefir as a starter. Which also means that it should be fine at room temp, so I don't have to fuss with the oven.
I have strained over-fermented kifer milk and used it in place of sour cream recipes. I will try your way to see if I have a preference but switching between both methods gives you both types of pro/prebiotics! Thx!
THANK YOU? One of the videos I've been searching for!😄
You are so smart and work so hard. When do you ever rest? I have already learned so much from you.
Last night a left a sink full of dirty dishes to watch real housewives lol
Thank you for posting! I made this and it's excellent! much better than any store bought!
Wow, this is such a cool thing to learn how to do! I am definitely going to try this. Just found your channel and have been binge watching it. I love your content!
Awesome! Thank you! Let me know if you try it! It's so good and we only eat homemade now. It's so easy.
Great video! I just made buttermilk! Chef Ben Star has a video on it. It's much like your sour cream recipe. I started with @ 1 cup of buttermilk and now 24 hours I have a quart of buttermilk! So cool! I use it in my Great Granny Blairs cornbread recipe..
Oh wow. This video is awesome Becky. I learnt such a lot. Thank you so much. I love videos like these. Please continue to do ones like this 😊😊 x x
thanks can do!!
Tried this last night.... woke up to the tastiest sour cream! Oh my goodness....SO good!! Thank you!
Just found your channel and you have such great information. Useful tips and you articulate it all beautifully! Thank you!
welcome to the community! im glad youre here!!
It looks nice, I am going to try it today. I have notice the one that I buy at the store isn't as tasty as it used to be. I hope that I like it, I love sour cream.
I've been making my own yogurt for years. I didn't know that you can also make sour cream. How long does your sour cream keep?
4-6 weeks if you don’t eat it by then :)
I make yogurt too and I'm wondering why this isn't just yogurt? Is it because you used cream instead of milk or is it the higher proportion of starter yogurt?
Does it taste the same as plain yogurt?
2nd time watching your videos. I’m hooked! The first one was the homemade mayonnaise.
It is so darn hot here in Olympia that I don’t think I would even need the oven
it is hard when it is hot to run the oven!
I hear ya from Tacoma!
Yes! I'm in Tumwater. I had to bug out to the neighbors house last month. It was 110+* outside and 95* INSIDE with AC on!
@@avanellehansen4525 next time head my way!
@@avanellehansen4525 I'm gonna head down Tumwater way to get farm eggs. I'm in Pierce Co, my sister is i Thurston Co. Gotta keep it local! 😊
I’m excited to try this. We have a local raw dairy farm that produces the MOST delicious creams, milks and butter. Well…they don’t, but her girls do. ☺️☺️
I love sour cream! Totally need to try this. Didn’t realize it was so easy and that yogurt could be used as the starter!
It’s so easy and yummy!
Agreed. I buy Daisy brand sour cream because it doesn't have thickeners, but I've had times when I don't use up all my heavy cream. It's so expensive to throw away & I'm terrible about using it once it makes it to the freezer. Finally, a way I can give that heavy cream a second life without the timer ticking away! Plus, who doesn't want another use for their dehydrator. Mine has been lonely since I did a ton of apples for cereal over the winter.
@@sarahsmith9084 YES! don't let that heavy cream go to waste! That's good stuff!
@@sarahsmith9084 have you made the homemade sour cream yet? How does it compare to the Daisy? I love Daisy sour cream (could literally eat it with a spoon lol) but I’m nervous about making it homemade. Yogurts and dairy make me nervous since spoiled dairy made me sick as a child I’m like scarred for life 🙈
@@maryelizabethr.3561 I haven't had any heavy cream that I've needed to use up asap yet (fortunately). When I do though, I'm so doing this :) I don't know if you do this already but dairy products usually change in smell over time. I use the Daisy sour cream too. It lasts me a full month in the fridge after I open it. I also use plain yogurt and cottage cheese. They all tell you when they're past their prime - the smell and texture changes over time. I've gotten to the point where I don't really pay attention to the expiry dates once they're in my fridge because I can tell as soon as I open it whether it's still good. I was nervous before I realized this for the same reason. I do know that the homemade stuff doesn't keep as long as the packaged though so if you do decide to make it plan on a shorter shelf life.
I made some last night and it turned out good . Thank you for the recipe. I'll probably never by it again .
I’ve made my own yogurt in my crockpot but I’ve never tried sour cream! I’ll have to try it!
It’s so yummy! I just took two jars out my oven this morning :)
I quit buying store bought sour cream because lately it all tastes ruined. I'm going to try this. Thank you.
Thanks so much for sharing all these delicious recipes. I didn’t know how easy it is to make to make my very own sour cream. I appreciate how you explain it clearly.
I am going to say for like the last 6 months I have been using Fage or Cabot Greek Yogurt as a Sour Cream replacement. I made the switch because 1 or the other or both would go bad before I got a chance to use them. By doing this I can have the best of both worlds with little to no waste.
Im super interested in trying this, but I do have some silly questions. How long can you store the unopened jars and should they be stored in the fridge or are they shelf stable? Thanks in advance and I love your channel 🥰
I want to k ow this answer too.
Love to know this to..
Following…same question here!
Refridge
After the initial culturing of 12-14 hours, they should be refrigerated. They are not shelf-stable after that.
Thank you so much for this video. I eat a lot of sour cream but refuse to buy any where the ingredient list is longer than "milk, salt". Daisy Sour Cream has that list but it's very hard to find; all the rest have an ingredient list with a dozen unneeded chemicals. Now I can try to make my own. I'll try this in a week or two when I have a free weekend. I can't wait.
Thank you for this video. When you use your old Sour Cream, do you use the same amount as the yogurt to start the new batch? Also is the cream room temp before you make this or right out of the fridge cold? Thank you in advance.
yes the same amount. right from the fridge.
I am going to make this right now! I can't wait and I love your videos. You are a rock star. I don't know how you do all you do. I love watching you!
Oh I can’t wait to do this. How long will this stay fresh in the fridge?
several weeks!
Hey, Becky! Just reaching out to let you know I am on my second batch of home fermented sour cream. This turned out so good. Sometimes, I will eat a few tablespoons a day right out of the jar! Doubtless to say, unless it's absolutely necessary to buy store bought sour cream, I'll be making my own. So glad you shared this recipe. Thank you!
So live in redding ca can I put the cream mixture outside when it 100 plus degrees?
Thanks Becky! I just added the yogurt to the whipping cream and am putting in the oven now! Fingers crossed!