I am not talking about sourring the cream. What I want to make is like the store bought sour cream you put on your baked taters. I have the starter but no instructions. Do you use cream or whole milk? How long and at what temp? I have a dehydrator that you can use for yogurt will that work for the cream?

Thanks

Robin

-- Robin Frontz (frontzfarm@1st.net), December 12, 2001

Answers

Pasturize your heavy cream in a double boiler to 180 degrees. Cool to room temp. To each cup of cream add 2 Tbs. cultured buttermilk. Cover, and let sit at room temp. (we sit ours on top of the fridge where it's a little warmer.) You don't need to use your dehydrator, the buttermilk culture needs cooler temps than the yogurt culture. If I remember right, our last batch took around 24 hrs. Just taste it every so often, and put it in the fridge when you think it's done. Ours gets thicker than store sour cream, but tastes exactly the same. It is yellow, which is a little weird till you get used to it, because we use our fresh Jersey cream.

-- Paula (chipp89@bellsouth.net), December 12, 2001.

put cream into carton, place lid on carton, put into back of refrigerator, sorry can't avoid the souring process two to three weeks presto sour cream this is how mom always did it and I still do. you can always put some of your already made sour cream into fresh cream for speedier results.

-- ronda (thejohnsons@localaccess.com), December 14, 2001.