Homemade Sour Cream

Homemade Sour Cream

¾ c. Whole Milk

1 c. Heavy Cream

¼ c. Sour Cream Starter (which is just sour cream with live cultures saved from the previous batch)

Shake up ingredients in a mason jar and set out in a warm place for 24 hours then place in fridge.  Makes 16 oz.

Price Breakdown:

12 cents – Milk

92 cents – Heavy Cream

Free – Sour Cream Starter (saved from previous batch)

Total Cost for 16 ounces $1.04

Homemade Mayo

From start to finish (gathering ingredients to a tidy kitchen) this will take less than five minutes!  Homemade mayonnaise is delicious and especially nice for recipes that call for a cup or two...the stuff is expensive!

Homemade Mayonnaise

1 whole egg
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp sugar
2 Tbsp white distilled vinegar
1/4 cup vegetable oil
3/4 cup vegetable oil (I use my liquid measuring cup with a spout for easy pouring)

In a deep mixing container or bowl, add all ingredients except the last 3/4 cup oil.

Mix on low for 2 minutes.

Then, with mixer still running, slowly pour in the remaining 3/4 cup oil as a thin stream. (Pouring too quickly will cause your mayo to be runny.)

Continue mixing for a few more seconds, or until thickened; it doesn’t take long.

Dump mayo into a pint size mason jar and mark the date.  Mine stays great in the fridge for up to three weeks!

Makes 1 1/2 c. mayonnaise.

I picked up this old mayonnaise maker at my favorite antique shop.  The ceramic crock is the perfect size, but I use an electric handheld mixer (in place of the hand crank) so that I can still be mixing while pouring in the oil.