Have you gotten caught up in the Instant Pot craze? I am not one to get too swept up in the latest fads, especially when it comes to cooking, but I did set my eyes on the Instant Post. It just seems that you can cook almost anything in them. You can even made sour cream in an Instant Pot.
Now before we get into how to make sour cream, let’s answer why you would want to make sour cream. It’s not like sour cream is hard to find at the grocery store, right? But, unfortunately, that store bought sour cream won’t have all the probiotics and beneficial bacteria that homemade sour cream has. Yes! Home made sour cream is a cultured or fermented food, just like yogurt. So it is just as beneficial to your gut as the probiotics in yogurt. And it’s just as easy to make at home as yogurt.
So now that you know why you should start making your own sour cream, let me tell you just how easy it is to make your own sour cream. It requires only two ingredients, just a few supplies you probably already have and about fifteen of active time. That’s all. And if you make sour cream in an Instant Pot, the active time is basically eliminated.
What you need to make sour cream in an Instant Pot:
- Cream (preferably organic, pasture raised cream)
- Good quality, plain yogurt or yogurt starter
- Mason jar or other similar glass jar with lid
- Thermometer (I use a candy thermometer like this)
- Instant Pot
Steps to making sour cream in an Instant Pot:
Watch me make sour cream in my Instant Pot below:
You’ll need to fill your glass jar almost to the neck with cream. Place the rack in the Instant Pot and pour one cup of water into the pot. Set the jar of cream (without the lid) on the rack and replace and lock the Instant Pot lid. Press the “steam” function and adjust the timer to one minute. Once this cycle has completed, turn the Instant Pot off and remove the lid so the jar of cream can cool. Pour out the water from the pot. Once the cream reaches 90 degrees, add in yogurt starter or 1/3 cup yogurt and gently swirl to mix. After your initial batch, you can then use the sour cream you make as a starter.
Place the rack back into the dry pot and set the jar on the rack. Replace and lock lid. Press the “yogurt” function and set timer for eight hours. Once this cycle is complete you will need to repeat it. (i.e. Press “yogurt” function again and set timer for eight hours.) This will mean that your cream will actually cook for sixteen yours.
Sour cream takes longer to ferment than yogurt and can even be fermented for up to 24 hours. After 2 complete yogurt cycles, my sour cream was cultured and tasted wonderful. If you like your sour cream really thick, just let it sit in the warm Instant Pot for a few more hours after the second cycle. Of course, if you’re like me, you might just need your Instant Pot for another meal and will want to rush your cream along-or dream of buying a second one. 🙂
Now you have no excuses for not enjoying healthy, gut-nourishing sour cream. Go, eat and enjoy, knowing you are feeding your body and gut.