Sour Cream

This fresh sour cream is fantastic on baked potatoes and works great for flavoring soups, sauces, and dips. 
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Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Appetizer
Cuisine Mediterranean
Servings 40


  • 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!
Keyword Sour Cream