This sour cream recipe has the best flavor that I have found. Although it is a thinner consistency than store bought sour cream, it is too delicious to compare when taste is what you’re looking for!
How to Make Cultured Sour Cream
Buttermilk and Sour Cream starter Culture: 1/8 tsp.
½ gallon up to 4 gallons of cream
Heat cream to 145F and hold at that temperature for 45 minutes. Use higher temperatures to improve texture up to 185F.
Cool cream to room temperature.
Stir until dissolved.
Incubate at 77-82F for 18 hours (or longer according to taste, I like a 24 hour ferment)
Cream should be thickened and smell delicious.
Great served over enchiladas, fish with dill, and for salad dressings.