Seriously addicted to making my own now - 2 litres at a time, then individually portioned. Add berries = bliss!
DIY sour cream (technically creme fraiche) ;)
Teri_Broderick_Farlo
(Teri Broderick Farlow)
#22
Do you add water when you make it in the instant pot? I want to try it
roxanne
(Roxanne)
#23
I did use water in the instant pot, about a cup I think, but if youāll look farther down the thread, youāll see that Iāve changed my methods and now use my sous vide circulator and I get much more consistent results. Frankly, if you have a warm enough room (I set my sous vide to 80F), you could probably just leave it on the counter. I also save one container of each batch to innoculate the next one, and that may have also contributed to the better results.
MableSyrup
(Mediterranean Magic! Show me yer...)
#25
Iām a leave it on the counter girl. Itās warm here so overnight is enough. In winter I just put it on top of the fridge and it takes 2-3 days. Consistently awesome.
farmgirl
(Arlene)
#26
Sour cream (creme fresh) is meant to be soured at room temp. I leave mine on the counter too. Works every time. The culture used for this is a mesophilic culture.
Yogurt uses a thermophilic culture which must be kept at a higher temperature, hence the āthermoā part of the name.
MableSyrup
(Mediterranean Magic! Show me yer...)
#28
Soā¦ I couldnāt find any buttermilk, and the weather here is cooler. In lieu of buttermilk, I cultured two pints of heavy cream with a couple big dollops of raw yogurt and let it sit out for 3 days. Iām not sure what Iāve frankenmade, but itās fucking delicious with frozen berries and a couple drops of ez sweets.
roxanne
(Roxanne)
#29
Ok Iāve started using the counter method too and it works perfectly! In fact, Iāve started culturing in individual mini jars ā¦mix a litre of HWC with a few tablespoons of the last batch, divide into 12 little jars (I use 1/2 cup mason jars) and voila, itās like having individual yogurt servings only yummier!
roxanne
(Roxanne)
#31
You could certainly try it and see if you like the result - the beauty is you can do a small amount. I use about 7% culture by volume - so you could try about a tablespoon or a bit more of sour creme in a cup of HWCā¦or 2 tsps in 1/2 cup.
dirtmirt069
#32
Do you think that a 1/4 cup of sour cream to 1 cup of heavy whipping cream is to much? Also do I have to bring the hwc and sour cream to room temperature before mixing them together?
roxanne
(Roxanne)
#33
I donāt think you need a quarter cup, but really itās trial and error to see what you like. No need to let them warm up first.
dirtmirt069
#34
Thank you for your suggestions, I really appreciate your help. I used a 1/4 cup for two cups of hwc. We will see tomorrow how it turns out.
roxanne
(Roxanne)
#35
If it doesnāt thicken up, just leave it out longer. 12 hours is usually long enough for me, but some people have said theirs takes up to 2 days. It also gets thicken once you refrigerate it. Let us know how it turned out!
dirtmirt069
#36
Itās been 15 hours and itās thicker but runny and has a slight sour taste. Roxanne, how do I know when itās done and to refrigerate it.
roxanne
(Roxanne)
#37
Again itās a matter of trail and error to see what you like. It should leave a very heavy coat on a spoon. If youāre not sure, experiment! Pour a half or a third into another jar and refrigerate that, leaving the rest out longer. Unfortunately fermentation isnāt an exact science as there are many variables, and peopleās preferences differ as well.
dirtmirt069
#39
Roxanne, itās amazingly thick. I just checked it 45 minutes ago and I didnāt even refrigerate yet. Yum!!! With dark chocolate shavings. Thanks so much for all your suggestions. I am thrilled about this experiment.
mikajomc
(Jordan)
#40
Trying this now, so excited!
@dirtmirt069 how long did you end up fermenting yours for?