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  • Kimberly McCune

    Homemade Cream Cheese and Sour Cream, recipe modification: raw whole milk

  • Fernanda Cover

    Homemade sour cream and cream cheese without using raw milk recipes

  • louise hill

    Homemade Sour Cream_ Supereasy Homemade Cream Cheese and Sour Cream_ Two items that we seem to buy every week from the grocery store are cream cheese and sour cream. Why I haven't already started making these myself sooner is beyond me. Most likely because I didn't realize how extremely easy it was to do both. For the cream cheese, I've read several recipes that call for fancy

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Homemade Sour Cream...use 1 T buttermilk (lala in Kenya) for every cup of cream. Heat to 180 and let cool, then add the buttermilk...

Making homemade sour cream and cream cheese is easier than you might think. Try these two simple recipes.

HOMEMADE SOUR CREAM: __2 C. half & half (or heavy cream); 3 Tbsp Buttermilk. __Pour cream into a pint jar; add buttermilk. Screw on lid firmly; give a good shake to blend. Let jar sit at room temp for a full 24 hrs. When done, store the sour cream in the fridge. It will keep for up to 3 weeks. (NOTE: The heavier the cream used, the thicker & richer the sour cream). Buttermilk may be made by adding 1 Tbsp lemon juice (or vinegar) to 1 C. milk; stir and let sit for 5-10 min.

I just made this Homemade Vegan Sour Cream to top our Potato and Kale Enchiladas for this week's Leafy Cafe Meals to GO-Go!