Sour Cream, Crème Fraîche and Cultured Cream Recipe

Sour cream is a wonderful addition to many dishes. Known as sour cream, crème fraîche and cultured cream, there are a several different ways of making this product and it can be made with raw or pasturised cream. We've written up the method we use below.

Ingredients

• Fresh Cream
• Starter (optional) - yoghurt, whey, existing cultured cream.

Method

For pastuerised cream.

1. Heat the cream slowly in a pot to boiling point. 
2. Pour the cream in to a jar
3. Allow the cream to cool to a ‘warm’ temp, that won’t burn your little/pinkie finger.
4. Add a ‘starter’ – this could be from your last batch of sour cream, or you can add live yoghurt or whey from straining yoghurt.
5. Mix the starter through the cream
6. Put a lid on the jar.
7. Put the jar in a warm place (40 degrees) for 12- 24 hours.

For raw cream you can omit step 1 - the heating step, and either allow the cream to naturally sour in a warm place for 12-24 hours, or add a teaspoon of starter and leave in a warm place (40 degrees) for 12-24 hrs to ferment (like yoghurt).

The naturally soured raw cream version is the 'true' or traditional Sour Cream, and then both cultured cream and crème fraîche are traditionally made with a starter culture introduced before souring.

Enjoy!

This cream can be used to make cultured butter.