Though (normal) people don't usually eat enough sour cream to consider it a main food source, and the fat content does somewhat dampen its overall health benefits, the fact is, it's a probiotic food, too!
And, of all the probiotic foods, it's probably among the easiest to make at home. Depending on the typical cost of cream in your area, or whether you can get it on sale, making your own sour cream might actually be cheaper, too. Where I live, good cream is more expensive than store bought sour cream, but if you watch for mark-downs and sales it could be cheaper.
As with most probiotic foods, store bought sour cream will definitely have less beneficial microorganisms than home made due to commercial processing. So, even if it is a little more expensive, it certainly is worth it to me. Better tasting and better benefits.
- Measuring Cup
- Glass Jar (pint or quart or even gallon depending on how much you want to make)
- Wooden Spoon
- Small, clean piece of Cheesecloth (or muslin or even a coffee filter)
- Large Rubber Band
- Heavy Cream
- Either Cultured Buttermilk or Cultured Sour Cream (as your starter!)
- How much cream and starter you use depends on how much you want to end up with, so determine both how much your recipe calls for first
- The ratio of starter to cream is 1 to 3, so if you want a pint, use 1/2 cup starter and 1 1/2 cups cream
- Pour cream and starter into glass jar and stir well with spoon until completely incorporated
- Place small square of cheesecloth (or muslin, or coffee filter) over opening of jar
- Secure with a rubber band
- Set jar in a warm place for 24 hours
- After 24 hours, check for thickness
- If you want it thicker, replace covering and leave for another 12 hours
- Refrigerate when desired thickness is achieved
(don't forget to save some of the starter for your next batch!)
(photo courtesy of publicdomainpictures.net and can be found here)