Hi everyone welcome back to Clumsy Cakes, my name's Aimee. So today we're gonna be
making a very simple recipe for some homemade sour cream. This recipe is great
for if you just don't have sour cream or you can't find it wherever you are or if
you just don't like the additives and preservatives and you know chemicals
they put into store bought products. Like I said the recipe is super easy and quick so
let's just get to it. So what you're gonna do is put I have 2/3 of heavy
cream in here I'm just going to put this into my jar and you want a a jar that
can be sealed. And so I have my heavy cream and now I'm gonna put 1/3 out of
whole milk in here and then I'm gonna put two teaspoons of distilled white
vinegar um you can also use lemon juice or lime juice any type of acid to curdle
or not curdle, sour the milk.
Alright
and then you just gonna give it a shake. Alright and then what you want
to do is you want to take a clean kitchen towel and cover this. Not like a
dish towel you want like a piece of paper towel any kind of like
breathable fabric I just secured this with an elastic and what I am gonna do is leave it
at room temperature for 24 hours. To get the best consistency out of this and
this can be hard if you're a picker and a poker but the best thing to do is just
leave this for 24 hours don't stir it don't you know
swirl it around just leave it whoa no touchy no touchy no touch for 24 hours. If
you're gonna be tempted just don't even look at this because about 12 hours in
Probably less than that. probably eight hours in you're gonna start to see some
separation and for me it was hard to resist the urge to come in and stir it.
In testing this I did do that and it kind of messed with the consistency
and made it kind of thin so we're just going to leave it for 24 hours at
room temperature. And I will show you what this looks like tomorrow. So I have
my sour cream mixture that has set overnight I just took the um paper towel
off and we're just gonna give it a stir
and stir it until it is all homogeneous. So with this sometimes you can get some
lumps and you can run it through a sieve if you don't like those lumps.
They don't really bother me so I'm not going to do that. So I'm gonna stick this
back into my fridge because the flavor does develop a little bit more once it's
chilled. It tastes fine like this but it tastes better in the fridge so I'm gonna
go do that. If you guys like this video and you learn something please give it a
like down below and while you're down there leave me any suggestions for what
you would like to see next and subscribe to this channel if you'd
like to learn more things, make more messes and make some absolutely
delicious desserts with me. Thanks for watching guys bye.