As we near the New Year, I am excited…and anxious. Perhaps more anxious than excited, really. There is a change on the horizon. A merger will take place between my school and two others. It is going to be ugly…really ugly. I’m going to teach like it’s the last school year ever because it just might be. I’ve been in this situation before, so it is nothing new. Preparing myself for possible job loss, I am glad that I am resourceful in the kitchen. It is very important to be able to stretch groceries as far as I possibly can.
I love to make things myself whenever possible. I’ve shown that a few times here and here too. When I had some extra heavy cream in the fridge, I searched for recipes. I found a recipe for sour cream. Perfect! I love sour cream with my tacos and cheese. The process for making your own sour cream is fairly simple. The mixture does a lot of the work itself, leaving a delicious product that you can use for tacos, dips, or whatever might meet your fancy.
1 cup heavy cream
1/4 cup sour cream or buttermilk
In an airtight container, screw-top jar, or mason jar with lid, combine the heavy cream and sour cream / buttermilk. Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick.
You can store your sour cream in the refrigerator in the original jar you mixed it in or use some other resealable container for up to one week. Be sure to thoroughly chill the sour cream before serving.
Read more: Mother Earth News