American · sauce

Thick Homemade Cultured Sour Cream

Thick Homemade Cultured Sour Cream — from Acre Homestead's cooking video Watch how it’s made · 6:36

Video by Acre Homestead on YouTube · Open on YouTube

5 min · plus 12–24 h culturing and 12 h chillingMakes 18 × 2 tbsp (30 g)92 kcal a portion
  • Carnivore
  • Keto (0.9 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Just cream and live yoghurt, with no gums, starches or gelatin. It is rich — about 90 kcal and 9.5 g fat a 2-tablespoon dollop — so use it a spoonful at a time.

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Ingredients 2

Method

Tap a time to watch that step in the video.

  1. Pour 2 cups heavy cream into a clean jar and stir in ¼ cup plain whole-milk yoghurt with live active cultures. Check the label: just milk and cultures, no thickeners such as pectin or gelatin. 0:37
  2. Put the lid on and wrap the jar in a towel. 2:52
  3. Heat the oven to 200°F (93°C), switch it off, then put the jar inside with the oven light on. About 105–110°F (40–43°C) is ideal, but it doesn't need to be exact. 3:21
  4. Leave for 12–24 hours (Becky leaves hers 12–14) until it smells tangy and has started to thicken; it will still be fairly runny. 3:44
  5. Refrigerate for about 12 hours, until it sets thick. Keep it in the fridge for 4–6 weeks, and save a couple of spoonfuls to start your next batch. 5:03

Tip. Makes about 1 pint, roughly 18 two-tablespoon serves. Becky makes 2 quarts at a time with about 2 heaping tbsp yoghurt per quart. Use organic cream for an organic version.

The method is a summary in our words — the video shows every step.

One portion, 2 tbsp (30 g), gives you 1 of 18

Energy92 kcal380 kJ
Protein0.7 g1% of a day
Fibre0 g0% of a day
Carbohydrate0.9 g0.9 g net · 0.9 g sugars0% of a day
Fat9.6 g6.2 g saturated12% of a day
Sodium10 mg1% of a day

Where the energy comes from one serve

  • Net carbs 4%
  • Protein 3%
  • Fat 93%

Fits keto: 0.9 g net carbs a serve, with 93% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin A Source12%

110 µg a serve, mostly from heavy cream (99%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 14
Omega-35%

0.1 g a serve, mostly from heavy cream (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin B123%

0.1 µg a serve, mostly from heavy cream (81%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Calcium2%

22 mg a serve, mostly from heavy cream (81%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin E2%

0.3 mg a serve, mostly from heavy cream (99%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Selenium2%

0.9 µg a serve, mostly from heavy cream (91%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Potassium1%

30 mg a serve, mostly from heavy cream (83%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium1%

2.3 mg a serve, mostly from heavy cream (82%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc1%

0.1 mg a serve, mostly from heavy cream (72%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D1%

0.2 µg a serve, mostly from heavy cream (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K1%

0.9 µg a serve, mostly from heavy cream (99%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B61%

0 mg a serve, mostly from heavy cream (89%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Iron0%

0 mg a serve, mostly from heavy cream (89%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin C0%

0.2 mg a serve, mostly from heavy cream (90%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Folate0%

1.3 µg a serve, mostly from heavy cream (82%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Acre Homestead; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.