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Cultured Sour Cream

Cultured soy-based sour cream
Total Time12 hrs
Cuisine: American
Keyword: nondairy

Equipment

  • Blender

Ingredients

  • 1 cup unsweetened soy milk with no additives
  • ½ tsp salt
  • ½ tsp sugar
  • 80 g refined coconut oil (about 6 tbsp, measured melted)
  • 1 tbsp plain soy yogurt with live cultures, preferably unsweetened

Instructions

  • Warm the soy milk to above 25 degrees Celsius.
    I just microwave for 30 seconds - 1 minute, until it's lukewarm.
  • Add the soy milk, salt, and sugar in the blender.
  • Melt the coconut oil.
    I microwave in 30 second increments, until it's mostly melted, and then stir until completely melted.
  • Turn the blender on medium speed, and then remove the lid insert.
  • Stream in the coconut oil, replace the lid insert, and then turn the blender up to high for a few seconds.
  • Pour the cream into a jar (or bowl), and mix in the yogurt.
  • Cover loosely (for example, with the jar lid, but not screwed entirely), and stash in a warm place for the next ~12 hours.
    I put it next to the heater. If the temperature is too low, it should work, but will take longer.
  • Check the sour cream consistency and flavor every so often, and when it's thick and tangy enough for your taste, put it in the fridge. It should keep for several weeks (but I've never had it around for that long).