As you know I am writing a series of posts on fermented (probiotic) condiments, salad dressings and dips to help you out with incorporating fermented foods into your daily meals easily. If you are wondering why you would want to be doing such a thing then have a read at this:-
http://www.naturallyinsideout.com/blog/7-reasons-to-eat-fermented-foods-every-day
So todays post is on sour cream and in my opinion sour cream is extremely under-rated! Making your own sour cream is very easy as you will see by the ingredients and instructions following:
Ingredients
240mls Whipping or thick double cream
40mls natural live yoghurt – I use my own here but any live shop bought version can be used
Mix together (I do this in a Probiotic Jar as you can see below) cover with a dark cloth and leave for 12-18 hours – depending on how warm your kitchen is. Put in the fridge for a couple of hours before using.
Do you use sour cream? I prefer it to normal cream and once made like this it will last up to 3 weeks in your fridge. Sour cream is cleaner on the palate than normal cream and has many uses.
Our favourite ways to use it are:
- Drizzled over new potatoes with chives or mint optional
- Mixed into duck or beef juices to make the best gravy ever
- Spooned over fresh berries or other fruits – absolutely lovely over mango
- Drizzled over warm puddings
- Eaten by the spoonful just because! (this being my daughters favourite way to eat it!)
Do you think you might give it a go?
If you would like to see the first two post in this series then you can find them here:
naturallyinsideout 