Sour Cream: Tangy, Thick, and Naturally Fermented
Sour cream is another staple that’s far easier than most people realize. Traditional sour cream is made by fermenting cream with beneficial bacteria, which thickens it and gives it that signature tang.
What You Need
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Heavy cream
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A starter culture (plain yogurt, buttermilk, or sour cream)
How It Works
The bacteria in the starter ferment the cream, thickening it and creating a mild sour flavor.
Simple Method
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Mix cream with a small amount of starter.
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Cover loosely and let sit at room temperature for 12–24 hours.
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Refrigerate to thicken fully.
That’s it.
Texture Tips
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For thicker sour cream, use cream with higher fat content.
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Refrigeration helps firm it up after fermentation.
Flavor Control
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Shorter fermentation = milder flavor
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Longer fermentation = tangier sour cream
How to Use Homemade Sour Cream
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Topping for savory dishes
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Baking (cakes, muffins, pancakes)
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Mixing into dips and dressings
Butter: From Cream to Golden Perfection
Making butter at home feels almost magical. With just one ingredient—cream—you can create butter and buttermilk in minutes.
What Butter Is
Butter forms when cream is churned long enough that the fat separates from the liquid.
What You Need
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Heavy cream
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A jar, mixer, or food processor
Basic Butter-Making Steps
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Whip or shake cream until it thickens, then breaks.
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Drain off the liquid (this is buttermilk).
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Rinse butter in cold water.
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Knead to remove excess liquid.
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Salt if desired.
Salted vs Unsalted Butter
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Unsalted: Best for baking
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Salted: Longer shelf life, great for spreading
Flavor Variations
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Honey butter
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Garlic herb butter
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Cinnamon butter
Storage
Homemade butter keeps for about 1–2 weeks refrigerated, longer if frozen.
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