Sour Cream

There are arguments for and against making dairy products that you can easily buy at the store. I can go to the store and purchase organic sour cream that has an appropriate list of ingredients, so why go to the trouble of making my own? Well, a few reasons. The biggest reason is just that I like doing this sort of thing. Making an entire meal from scratch for my family makes me happy. I also like showing my children how food is made and that it doesn't just magically come from the grocery store. Hands on activities like making sour cream are great because the kids have fun, learn something, and the result is a usable product. It isn't yet another piece of construction paper covered with marker scribbles that will end up in the recycling bin.

This is also a project that requires some patience on the part of the kids. This world is filled with instant gratification where we don't always get a lot of chances to learn patience. A project that requires us to wait for results is helpful in learning that good things, such as sour cream, really do come to those who wait. The anticipation and celebration when it turns out that everything went to plan is wonderful. 

Sour Cream

1 cup heavy cream

1/4 cup buttermilk

Put both ingredients into a jar with a lid then stir or shake it up a bit to mix everything up. Leave the jar out on the counter for about 24 hours. After 24 hours has passed the sour cream will be thick and delicious. Refrigerate to get it nice and cold before dinner and serve. The sour cream will keep in the fridge for a week. 

I have tried making this with 1/4 cup of vinegar instead of buttermilk and did not personally care for the results. It can be done, the taste is just different.