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Farm Kitchen:  Did I make sour cream?  |
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Hosanna
True Blue Farmgirl
466 Posts
Hosanna
Alton
Virginia
466 Posts |
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gramadinah
True Blue Farmgirl
3557 Posts
Diana
Orofino
ID
USA
3557 Posts |
 Posted - Nov 19 2009 : 4:50:50 PM
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NASTY stuff.
Diana
Farmgirl Sister #273 |
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Sarahpauline
True Blue Farmgirl
672 Posts
sarah
Ringgold
GA
USA
672 Posts |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Nov 19 2009 : 5:26:57 PM
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If that was raw milk it would have been sour cream and I would have used it. But yeah, 2% nasty stuff for sure.
Kris
Happiness is simple. |
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1badmamawolf
True Blue Farmgirl
2199 Posts
Teresa
"Bent Fence Farms"
Ca
USA
2199 Posts |
Posted - Nov 19 2009 : 5:31:39 PM
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Glad you didn't taste it, eeeeeeeeeeeeew
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
Edited by - 1badmamawolf on Nov 19 2009 5:32:40 PM |
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
Posted - Nov 19 2009 : 5:37:03 PM
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Just nasty! If you taste soured milk or cream that has just been sitting out it will be BITTER, not tangy like you expect from sour cream.
Sour cream is easy to make! Take a scoop of live sour cream from a bought container, mix with cream, leave out overnight or so, then refrigerate. The longer it sits in the refrigerator the thicker and tangier it will be (up to a month or so - throw out immediately if it becomes moldy) You need the bacteria in the store-bought sour cream (or a bought starter if you prefer) to properly culture cream and make it yummy.
Best,
Robin |
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Hosanna
True Blue Farmgirl
466 Posts
Hosanna
Alton
Virginia
466 Posts |
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twink
True Blue Farmgirl
131 Posts
Deb
Rapid City
SD
USA
131 Posts |
Posted - Nov 20 2009 : 10:11:24 AM
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quote:
Originally posted by tziporra
Just nasty! If you taste soured milk or cream that has just been sitting out it will be BITTER, not tangy like you expect from sour cream.
Sour cream is easy to make! Take a scoop of live sour cream from a bought container, mix with cream, leave out overnight or so, then refrigerate. The longer it sits in the refrigerator the thicker and tangier it will be (up to a month or so - throw out immediately if it becomes moldy) You need the bacteria in the store-bought sour cream (or a bought starter if you prefer) to properly culture cream and make it yummy.
Best,
Robin
Are you referring to using store purchased products for this entire recipe, or are you talking about using raw milk products, except for the store purchased sour cream as a culture?
I like to make Creme Fraiche (pronounced "crem fresh") which is European style sour cream.
1 pint good quality cream (I use raw, but I think heavy whipping cream from the store would work) but do NOT use ultrapasteurized
1 TBSP commercial buttermilk
Place cream into a clean glass jar and add the buttermilk. Stir well, cover tightly and place in a warm spot for 20 to 24 hours. (I use the top of my fridge). Then place in refrigerator to chill well and in order to stop the fermentation or culturing process.
*Save out 1 TBSP of this original batch and use it in place of the buttermilk for the next batch. You can do this several times before having to start a whole new batch with the commercial buttermilk again.
-Deb
http://healthtalk.6.forumer.com/index.php
Shoot for the moon. Even if you miss you'll land amongst the stars. - Anonymous |
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Farm Kitchen: Did I make sour cream? |
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Did I make sour cream?
