Sour Cream

When made with heavy cream, this is thick, low in acidity, and creamy in both flavor and color, not bone-white like commercial sour cream. Made with light cream, it is smooth and custardlike, with a silky, light consistency.

It can be added to hot sauces as an enrichment with little danger of curdling because it is richer than “store-bought” and also because, unlike the commercial product, it contains neither rennet nor skim milk.

You can use homemade sour cream as a starter