I want to make my own sour cream tonight. I have the raw cream and vinegar. Is it ok if I leave it out (room tempearature) overnight or is that too long? Is it problematic leaving it out that long?
Make your own homemade sour cream from heavy cream and buttermilk or more sour cream. Plan ahead to give the sour cream 24 hours to thicken up and chill. Prep Time: 24 hours Cook Time: 5 minutes Total Time: 24 hours, 5 minutes Ingredients: 1 cup heavy cream 1/4 cup sour cream or buttermilk Preparation: Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.
Chill homemade sour cream well before using and keep refrigerated.
Sour cream - chilled coconut milk combined with a few drops of lemon juice
In our farm back home we will just let the cream sit in the kitchen counter for 24hrs and walala!!!! this became delicious sour cream or as we called jocoque, and if you use the same container the next day with washing of the previous day sour cream (JOCOQUE) it will be even better.
Using raw vs. pasteurized cream shouldn't matter since it's lactose fermentation that drives the souring process, and the pasteurization process doesn't affect lactose.
Oddly enough, I tried to make sour cream for the first time last night. I added a few tbsp of some storebought sour-cream to some store-bought cream (Bad Paleo! Bad! ...it happens.) 20 hours later, it kind of tastes like sour cream. Awesome :)