Comments on: Homemade Sour Cream Recipe

By: Sandhya

Sandhya — Wed, 29 Jun 2022 12:31:17 +0000

Hi,
I have always wondered when room temperature is mentioned how much that is. I live in India and here we do not have weather controlled homes, so room temperature varies from place to place and season to season. So my question is, if I want to try this recipe what temperature should I be looking at?
Thank you for such an interesting article. Will try and make a few things mentioned in the list of 32.
Sandhya.

By: Katie

Katie — Sun, 06 Jun 2021 22:43:46 +0000

Just what I was looking for – instructions for how to make sour cream using store bought sour cream! Daisy is the only brand of sour cream available locally that doesn’t have extra ingredients, but it’s expensive and I’m on a tight budget right now and trying to stretch my grocery budget. I’m going to experiment with store bought half and half first (it’s getting old and I don’t want it to go to waste!), but I’m hoping to start getting raw milk from a local farmer soon.

By: RJK

RJK — Fri, 31 Jan 2020 01:00:37 +0000

I LOVE Wallaby sour cream but it is no longer available anywhere that I can get it. Used to go an hour each way for 1 store that had it. I am so glad for this wonderful article & the wonderful comments. I will try using my kefir grains & local unhomogenized heavy cream & see how it tastes. I do have access to raw milk & will try using some of the cream from that.

By: Tamara Mannelly

Tamara Mannelly — Tue, 01 Oct 2019 19:14:18 +0000

In reply to Mark. I wouldn't put it in a sunny window but I don't keep my ferments in a dark closet. THey just ferment on my counter.

By: Mark

Mark — Tue, 24 Sep 2019 15:48:18 +0000

Should it be kept away from light (any kind) when fermenting? Thank you!

By: Tamara Mannelly

Tamara Mannelly — Fri, 20 Sep 2019 21:22:32 +0000

In reply to Shannon. Yes, at some point if it is left out for too long it will separate into curds and whey.

By: Tamara Mannelly

Tamara Mannelly — Fri, 20 Sep 2019 21:20:20 +0000

In reply to Tanena. Yes it would be more tangy the longer left out.

By: Tanena

Tanena — Tue, 17 Sep 2019 16:52:47 +0000

Does the amount of time out of refrigeration effect the tang?

By: Shannon

Shannon — Tue, 20 Aug 2019 19:50:06 +0000

Have you ever had issues with the cream becoming slightly lumpy or a not consistently smooth texture and having liquid collect at the top? I use raw heavy cream and set it on the counter covered for 24 or so hours, but the last two batches have gone wrong. Id love to learn more but having trouble finding the correct information online. Thank you!

By: Shannon

Shannon — Wed, 31 Jul 2019 00:29:34 +0000

Thank you for this easy and informative break down! Curious if you know approximately how long cultured sour cream lasts when made from raw milk/cream?