A few weeks ago I was reading this post by "Mrs. Ed". She said that if you make yogurt out of half and half you get the perfect "sour cream". Now I have made yogurt out of all kinds of milk and cream, but I had never tried half and half. Where have you been all my life? This is so rich and creamy, much better than dripped yogurt for a sour cream substitution. I plan on keeping this on hand so look for it in future recipes. I followed my basic yogurt recipe here and substituted half and half for the milk.
This is a staple in our house. It keeps well too, about three weeks (although the probiotic bacteria may not be viable after 10 days or so, it still tastes fresh and is easy to digest). This works well for dips. I think it's identical to sour cream in texture and taste.
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