This fresh sour cream is fantastic on baked potatoes and works great for flavoring soups, sauces, and dips.
- 2 cups whipping cream
- 2 cups half and half
- 4 cups half and half
- 1/8 tsp. Flora Danica culture
Heat milk to 86 degrees using a thermometer. You can use either a stick or digital thermometer.
Add culture (Flora Danica) stirring in an up and down motion with a slotted spoon for about two minutes.
Ladle the hot milk into 2 pint size hot jars and find a warm location to keep them for 12 hours or overnight until it is the desired consistency you like. It should be thick like a sauce. Once you have the thickness you want you can chill the jar in the fridge and it will firm up a bit more.
This sour cream will last in a fridge for about a week. Use a clean spoon and don't dip chips directly into the jar unless you plan on eating the whole thing!