INSTANT POT SOUR CREAM
Easy Homemade Sour Cream in an Instant Pot Using Just Real Cream and Starter
Homemade sour cream is really very easy to make. By making it ourselves, we know exactly what is in it, since it’s just high quality cream cultured with a real starter culture.
We use an Instant Pot Ultra, Horizon cream and a starter culture from Cultures for Health. The quality of the ingredients you start with is very important, especially when there are only a few ingredients in the item you are making. And brands differ. So, we mention the brands for certain ingredients and explain why on our page on ingredients.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
TIPS FOR MAKING SOUR CREAM
Because this is a cultured product, it is important that everything is clean. Start with fresh cream that is not near its expiration date. Remove the sealing ring on the Instant Pot lid. Thoroughly wash the inner pot, the lid and the sealing ring with very hot water.
It is possible to make successive batches from a few tablespoons of a previous batch, but we always start with fresh starter culture to make sure it is strong and the cream is kept clean. The starter culture comes in powdered form in tiny packets and conveniently stores for months in the refrigerator. It also comes with instructions that we don’t exactly follow.
Sour cream that you can buy in the grocery store is often half milk. We prefer to make the sour cream entirely of cream, but you could make it with half Horizon milk as well.
The cream is first heated to 145 degrees F. This causes the proteins to tighten and will produce a thicker sour cream. The temperature is then allowed to drop to 77 degrees F before the starter culture is added. Then the mixture is kept at 90 degrees F for 16 hours while it thickens.
It is made from a mesophilic culture, which translates to “medium-loving”, indicating that it thrives at medium temperatures and is destroyed at a higher temperature. The culture thrives at temperatures between 74 and 77 degrees F, and is destroyed at 113 degrees F. The Instant Pot Ultra has a yogurt setting that can be adjusted to low, where it will maintain a constant temperature of 90 degrees. This makes culturing sour cream very easy.