A picture of Super Easy! Homemade Sour Cream.

Super Easy! Homemade Sour Cream

cookpad.japan @cookpad_jp

Using the recipe I got from a book, I adjusted it to an easy-to-make proportion.

Using the carton of heavy cream makes preparation and storage easy.
The higher the temperature, the faster the fermentation.
Give it a shake test; if the surface doesn't move, it's time to store it in the fridge! Recipe by Sarunomaki

Using the recipe I got from a book, I adjusted it to an easy-to-make proportion.

Using the carton of heavy cream makes preparation and storage easy.
The higher the temperature, the faster the fermentation.
Give it a shake test; if the surface doesn't move, it's time to store it in the fridge! Recipe by Sarunomaki

Super Easy! Homemade Sour Cream

cookpad.japan @cookpad_jp

Using the recipe I got from a book, I adjusted it to an easy-to-make proportion.

Using the carton of heavy cream makes preparation and storage easy.
The higher the temperature, the faster the fermentation.
Give it a shake test; if the surface doesn't move, it's time to store it in the fridge! Recipe by Sarunomaki

Using the recipe I got from a book, I adjusted it to an easy-to-make proportion.

Using the carton of heavy cream makes preparation and storage easy.
The higher the temperature, the faster the fermentation.
Give it a shake test; if the surface doesn't move, it's time to store it in the fridge! Recipe by Sarunomaki

Saved

Ingredients

200 mlHeavy cream (35% or more milk fat)
50 mlPlain yogurt

Saved

Steps

1

Open up the entire top of the 200 ml carton of heavy cream, pour 50 ml of plain yoghurt, and mix well.
2

Let sit for 24 hours at room temperature with the carton top opened. When the surface hardens, it's ready to use.
3

Close the lid and store in the refrigerator.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on October 22, 2013 21:57

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