Recipe: Homemade Sour Cream

Previously posted on TKL by Betsy,TKL

Homemade Sour Cream
From: Paula Peck's The Art of Fine Baking (1961)

2 cups of heavy cream
5 teaspoons of buttermilk

Combine cream and buttermilk in a screwtop jar.
Shake the jar for a minute. Let stand at room
temperature for 24 hours. If room is especially cool (on
a cold winter day) let stand an extra 12 to 24 hours.
Cream will thicken. Refrigerate at least 24 hours,
preferably longer, before using.

NOTES: Homemade sour cream can be kept in the
refrigerator a whole month, and it will get thicker and
thicker and better and better. It can be whipped, if you
make it with heavy cream, but be careful not to
overwhip, as it will turn to butter in a flash.

Or, Quark may be an option for you - here is info from
the Epicurious glossary:

Quark [qwark] - A soft, unripened cheese with the
texture and flavor of sour cream, Quark comes in two
versions - lowfat and nonfat. Though the calories are
the same (35 per ounce), the texture of lowfat Quark is
richer than that of lowfat sour cream. It has a milder
flavor and richer texture than lowfat yogurt. Quark can
be used as a sour cream substitute to top baked
potatoes, and as an ingredient in a variety of dishes
including cheesecakes, dips, salads and sauces.

Happy Cooking,

Betsy
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