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North/Central Europe: Sour Cream From Scratch (Method 2: Pasteurized)

If you are in any doubt whatever about the cleanliness of your raw ingredients, are concerned about making sour cream without pasteurizing it, or or don't know whether your ingredients have been pasteurized or not, this is the recipe to use.

If you are working with raw milk straight from the cow, use this recipe.

Ingredients:

  • 1 qt cream

  • 1/2 cup buttermilk

Scald out with boiling water a stainless steel container.

North/Central Europe: Information on Buttermilk

What is buttermilk? Where does buttermilk come from?

Natural buttermilk is a product of the butter-making process. After a cow is milked, the cream is removed from the milk by either allowing it to rise to the top and then pouring it off, or using a mechanical device like a cream centrifuge to remove it. The cream is then churned or mixed vigorously so that the butterfat molecules gather together in bigger and bigger lumps. When the lumps of butter are finally removed, the liquid that remains is buttermilk.

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