Daisy sour cream contains only cultured cream - already a clean ingredient with no seed oils or artificial additives. DIY organic sour cream replicates this perfectly using organic heavy cream and live cultures, providing superior ingredient quality and significant cost savings over time.
Based on: Sour Cream
· Makes approximately 30 servings
· Serving: 2 tbsp (30g)
Why This Recipe is Seed Oil Free
Commercial Sour Cream from Daisy often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
950ml (1 quart) · Organic Valley Heavy Whipping Cream
Provides the rich cream base that will be cultured into sour cream
Mesophilic starter culture
1/4 teaspoon · Cultures for Health Mesophilic Direct-Set Starter
Contains live lactic acid bacteria that ferment the cream's natural sugars into lactic acid, creating the signature tangy flavor and thick texture
Instructions
Step 1. Pour the entire quart (950ml) of organic heavy cream into a clean glass jar or non-reactive bowl. The cream should be at room temperature - if cold from the fridge, let it sit for 30-45 minutes to warm up. Room temperature cream (68-72°F) allows the cultures to activate properly.
Step 2. Sprinkle 1/4 teaspoon of mesophilic starter culture over the cream surface. Let it sit undisturbed for 2-3 minutes to hydrate - this prevents clumping. Then whisk gently for 30-60 seconds until completely dissolved. The mixture should be smooth with no visible culture granules.
Step 3. Cover the container with a clean kitchen towel or coffee filter secured with a rubber band. This allows the culture to breathe while preventing contamination. Place in a draft-free area at room temperature (68-75°F) - avoid direct sunlight or heat sources.
Step 4. Allow to culture for 12-24 hours. After 12 hours, check the consistency by gently tilting the container - it should coat the sides and have a tangy aroma. In warmer conditions (72-75°F), it may be ready in 12-16 hours. In cooler conditions (68-70°F), allow up to 24 hours. The sour cream is ready when it has thickened to a pourable but creamy consistency.
Step 5. Once properly cultured, whisk briefly to achieve uniform texture, then transfer to clean glass jars. Refrigerate immediately - the cold temperature stops fermentation and firms up the texture. The sour cream will continue to thicken slightly during the first 4-6 hours of refrigeration and develop full flavor within 24 hours.
Storage
Store in refrigerator for up to 2-3 weeks in clean glass containers. Always use clean utensils to prevent contamination. Natural separation is normal - simply stir before use.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.38
Savings50%
Higher upfront cost for organic ingredients, but significant long-term savings. The starter culture makes 4 batches, bringing cost per serving down further with subsequent batches to just $0.18.