Since I consider it so critical of an ingredient, I need a way to have it without refrigeration (should a time come when I don't have the choice of refrigeration). That means I need to be able to make it myself. It is quite easy to do if you have some shelf stable half & half. Lots of different company make it.
I used Nestle Table Cream. I got it at the big box store in the international section. When using canned cream, the final product doesn't taste exactly like fresh sour cream. It is quite good, just a bit different. On a side note, if you used shelf stable half & half, the final product does taste just like fresh sour cream.
To allow the sour cream culture to work, you will need to heat the cream to 86 degrees. No need to turn on the stove top, this is easily done in the Sun Oven! It is truly cooking without electricity as well as cooking with food storage. I used the dark casserole dish shown in the picture above. Start by preheating the Sun Oven for a few minutes.
When the Sun Oven is at about 300-350 degrees, you can put the cream in. The Sun Oven doesn't have to be at any certain temperature to do this because the cream is only staying in there for a few minutes.
When it was at 86 degrees, I added the sour cream culture. Just sprinkle it on top and let it hydrate for two minutes.
Then, stir it in well. Cover and place in a thermos-like container. I used my Yogotherm.
Let it sit for 6 to 12 hours. When using fresh cream or shelf stable cream, I usually let mine sit for about 6 hours. However, since this is canned cream, it needs to sit a bit longer to develop the tangy flavor. I left this for 10 hours.
When finished, you have sour cream!
I should add here that I don't use canned cream every time I want to make sour cream. I don't even use shelf stable cream all the time. If someone is going to the grocery store the week I need the sour cream, (we do not go to the grocery store on a weekly basis at our house) fresh cream will be on the grocery list and I make sour cream with that. If I am busy with work that week, sour cream will go on the grocery list and I will use store bought.
This sour cream will be used as an ingredient in some mini apple pies I am making. You can see how to make mini apple pies with food storage here. My point is you can cook with and have gourmet foods even if you don't have access to fresh ingredients if you just think outside the box!