Can you make sour cream using cream cheese and milk?

The likelihood of having live cultures of the lactobacillus bacteria that can cause the change of the milk to a coagulated and soured cream is small. It is best to start with an organic yogurt, if available, or a yogurt that has live cultures. Look at the packaging to determine if it does.

The bacteria that cause the change to sour cream include L. Bulgaricus, L. Acidophilus and L.Casei.

Here is a recipe that you can use to make sour cream that will work out fine: Add 3 tbs (heaping) of whole milk yogurt with active cultures to a pint of heavy cream, using a quart mason jar with a lid. Place the jar in an oven at 100 degrees F and turn it off for an hour, reheat the oven to 100 F and turn off again once it reaches the set temperature. Do this again for another four cycles.

These bacteria have an optimal growth in the range of 77 to 104 degrees F. After you have completed this, you can place the jar in the fridge overnight. You will see the results the next morning!

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