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Sour cream

Friday 8 th November 2013

Making sour cream is basically the same process as making yogurt. The only difference is that it’s more difficult to find raw cream, so then pasteurized cream must be previously boiled, while raw cream just need to be heat to 40ºC. Making yogurt from pasteurized milk is the same process as pasteurized cream.
The advantage of sour cream versus plain cream is that fermentation process eliminates lactose, and also, you will get a probiotic product that is rich in lactobacilli, which help the development of a healthy gut flora.



500 ml of cream (any kind)
1 bag of yogurt culture

Kitchen tools:
Kitchen thermometer
Yogurt maker


1 -. Heat the milk in a saucepan gently to 90ºC-95ºC

2.- Let the cream cool down. Bath the saucepan into cold water until the cream gets to 40ºC.

3 -. Pour a little bit of cream into a small container and add the yogurt culture and mix well.

4 -. Pour the contents of the small container into the rest of the cream and mix again. Mix well.

5 -. Pour into containers for yogurt or cream, close, and put it in the yogurt maker.

6.- Leave to ferment for 24 hours in the yogurt maker.

7 -. It can be kept in the fridge for at least  2 weeks.

During the summer the yogurt maker is not necessary if the ambient temperature is above 23 º C. You can just let it ferment in the higher cupboard (warmer) or over the motor of the refrigerator.

Also, you can use the oven and set the temperature to 40-45 ° C.

Tip: Write down the time you started so you know when to stop the fermentation after 24 hours.

More about: dairy products
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