1 ⅔ cups 35 percent fat sour cream (Recipe for homemade sour cream in Step 1) 
1 ¼ Cups flour 
5 Cups full fat milk 
¾ Tsp salt



Step 1

Sour cream porridge with dried meats was festive food in the olden days and is still considered that today. Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. For the best results, use homemade sour cream. Heat 1 cup whipping cream to 95 F, almost body temperature, then whisk in 2 Tbsp. buttermilk. Let stand at room temperature at least 8 hours, until thickened.


Step 2

Simmer sour cream, covered, about 15 minutes.


Step 3

Sift over ⅓ of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.


Step 4

Sift over the remaining flour and bring to a boil. Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with the fat, sugar and cinnamon.