Making cheese is not that terrible of a mistake. I like cheese. But I wanted sour cream. I just forgot I was making it and let it sit too long. So now I have a bowl of cream cheese and no bagels! Ugh!

I’ll give it another try today. Maybe this time I’ll remember it is setting out and catch it before it goes too far.

Homemade crema, or sour cream, is really easy to make as long as you don’t forget about it. Combine 2 cups of heavy whipping cream and ¼ cup buttermilk with live and active cultures in a glass dish with a cover. Set it on the counter for 8 to 10 hours, or until it is the consistency of sour cream. Refrigerate it as soon as you have the cream to stop the enzymatic action. The sour cream will last in the refrigerator for up to two weeks.

If you want to make cream cheese, let it sit out longer like I did, about 14 to 16 hours. It will set up pretty solid by then. Strain it through a cloth to thicken it up a little more, stir in ¼ teaspoon of salt and some herbs if you like, then refrigerate. Don’t expect it to taste like the store bought variety, it is a bit different. However, the consistency is smooth and the flavor is nice and tangy. And, it does not have any of the garbage they put into the commercial varieties. You might even prefer the homemade version to what you have been buying. Don’t forget the bagels!

Photo by Julie McMurchie. Copyright 2014, all rights reserved.

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