June's Au Lait du Mois: Sour Cream

Yes, yes, it's August. But June's Au Lait du Mois was in fact made in June!

No, that picture is not plain sour cream. Rebecca made a dip out of the sour cream by adding Penzeys Spices Chip and Dip Seasoning. Yum!
Sour Cream adapted from Ricki Carroll's Gourmet Home Dairy Kit
Ingredients:

• 1 qt. light cream
• 1 packet sour cream culture

Implements:

• 2 qt. pot with lid
• Dairy Thermometer
• Slotted spoon
• Yogotherm yogurt incubator

Procedure:

• Pour the light cream into a 2 qt. pot and affix the thermometer in a readable position.
• Heat the light cream to 86 degrees.
• Pour the light cream into the Yogotherm.
• Sprinkle 1 packet of the sour cream culture over the top of the light cream. Wait about a minute to let the culture bloom. Then stir the culture into the light cream.
• Cover and allow to set for 12 to 24 hours. We let ours set for 24 hours and it seemed a bit thin.

Previous Au Lait du Mois:

• January's Au Lait du Mois: Yogurt
  
• Yogotherm Yogurt
  
• Yogurt Update
  
• February's Au Lait du Mois: Fromage Blanc
  
• Fromage Blanc Take Two
  
• March's Au Lait Du Mois: Paneer (Panir)
  
• March's Au Lait du Mois: Panir (Paneer)
  
• April's Au Lait du Mois: Creme Fraiche
  

Click here to return to Gnomicon home page