homemade mayo, sour cream, butter, cream cheese, and heavy cream

Here’s how you can make each of these ingredients from scratch at home:

1. Homemade Mayonnaise

Making homemade mayo is actually very simple, and the result is a much fresher and tastier version than store-bought. Here’s a basic recipe:

Ingredients:

• 1 large egg (room temperature)

• 1 tbsp Dijon mustard

• 1 tbsp white wine vinegar or lemon juice

• 1/2 tsp kosher salt

• 1 cup neutral oil (like vegetable, canola, or grapeseed oil)

• Freshly ground black pepper (optional)

Instructions:

1. Prepare the Equipment: Use a food processor, blender, or a hand whisk. The food processor is easiest for smooth results.

2. Add Ingredients: In your blender or food processor, add the egg, mustard, vinegar (or lemon juice), and salt. Blend for about 20 seconds until everything is well combined.

3. Add Oil Slowly: While the machine is running, begin adding the oil very slowly in a thin stream. This is crucial for the emulsion process. If the oil is added too quickly, the mayo may separate.

4. Blend Until Thickened: Continue adding the oil slowly until the mayo is thick and creamy. Taste and adjust salt, vinegar, or lemon to your preference.

5. Chill: Store your homemade mayo in an airtight container in the fridge for up to a week.

2. Homemade Sour Cream

Making sour cream at home is easy and requires only two ingredients: heavy cream and a culture (like buttermilk or sour cream starter). Here’s how you can do it:

Ingredients:

• 1 cup heavy cream (preferably organic or pasteurized, not ultra-pasteurized)

• 1-2 tbsp buttermilk or a sour cream starter culture

Instructions:

1. Combine Cream and Buttermilk: Pour the heavy cream into a clean glass jar or bowl. Add the buttermilk or starter culture.

2. Stir Well: Stir the mixture until it’s well combined.

3. Cover and Let Sit: Cover the jar or bowl with a clean cloth or lid, leaving it slightly ajar. Let it sit at room temperature (about 70°F / 21°C) for 12-24 hours.

4. Check Consistency: After 12 hours, check the sour cream. If it has thickened to your liking, it’s ready. If not, let it sit for a few more hours.

5. Refrigerate: Once it’s thickened, refrigerate the sour cream. It will continue to thicken slightly as it chills.

3. Homemade Butter

Making butter at home is surprisingly easy if you have a stand mixer or a food processor. Here’s the method:

Ingredients:

• 1 quart (4 cups) heavy cream (preferably organic and pasteurized)

• Salt to taste (optional)

Instructions:

1. Whip the Cream: Pour the heavy cream into the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer). Start on low speed, then gradually increase to medium-high speed. After a few minutes, the cream will turn into whipped cream, and then it will start to separate into butter and buttermilk.

2. Separate the Butter: Once the butter has formed and separated from the buttermilk, turn off the mixer and pour out the buttermilk (you can save this for baking or pancakes).

3. Knead the Butter: Place the butter into a bowl and rinse it with cold water. Knead it gently with a spatula or your hands to remove any remaining buttermilk. This helps the butter stay fresh longer.

4. Add Salt (Optional): If you like salted butter, add a pinch of salt to taste.

5. Chill: Store the butter in the fridge for up to a week, or freeze it for longer storage.

4. Homemade Cream Cheese

Homemade cream cheese is smooth, tangy, and delicious. The process takes a little more time, but the result is totally worth it.

Ingredients:

• 4 cups heavy cream

• 1/4 cup whole milk

• 1/4 tsp salt

• 1 tbsp lemon juice or white vinegar

• 1/4 tsp powdered gelatin (optional, for firmness)

Instructions:

1. Combine Cream and Milk: In a medium saucepan, heat the heavy cream and milk over medium heat until it reaches about 180°F (82°C), stirring occasionally.

2. Add Acid: Once the cream mixture has reached the proper temperature, stir in the lemon juice or vinegar. This will cause the cream to curdle and form curds.

3. Let Sit: Remove from heat and let it sit for 10 minutes to allow the curds to form fully.

4. Strain the Curds: Pour the curds and whey into a cheesecloth-lined sieve set over a bowl. Let it drain for 1-2 hours, until most of the liquid has drained out.

5. Blend: Once the curds are drained, transfer them to a food processor. Add salt and blend until smooth. If you want a firmer texture, you can dissolve the powdered gelatin in a little warm water and add it to the cream cheese mixture.

6. Chill: Transfer your cream cheese to a container and refrigerate for several hours before using. Homemade cream cheese can last up to a week in the fridge.

5. Homemade Heavy Cream

Heavy cream is essentially the high-fat portion of milk, and you can make a substitute for it at home if you’re out.

Ingredients:

• 2/3 cup whole milk

• 1/3 cup unsalted butter

Instructions:

1. Melt Butter: In a small saucepan, melt the butter over low heat until fully melted.

2. Combine with Milk: Slowly stir in the milk with the melted butter until fully combined.

3. Use as Heavy Cream: This mixture will mimic the texture and fat content of heavy cream. Use it in recipes calling for heavy cream in a 1:1 ratio.

4. Chill (Optional): If you want it to thicken a little more, you can chill it for an hour before using.