I've been experimenting again....isn't that what the kitchen is for....It's like one big laboratory in here sometimes...actually I've even moved some of my cultures into the lounge-room on top of the TV cabinet...as it is most often warmer in there......hubby is not real pleased, and when mum comes in, she enjoys seeing what is up there....
Christine over at Slowlivingessentials recently made sour cream, and it got me thinking.......
So here is my new experiment, making sour cream 4 ways......if you know of another way, please let me know in the comments below.
Sour Cream #1
2 cups fresh milk
1 cup fresh cream
1/4 cup freshly strained Kefir Milk
1/2 teaspoon salt
Mix the milk and cream together well, add Kefir Milk and combine. Stand for 12 to 24 hours (I did mine for 30 hours as I was busy doing other things).
Strain through cotton cloth for 24 hours
Then refrigerate in sealed container for up to 1 month.
If intending to keep for the month, stir occasionally.
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| After 30 hours, stir contents |
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| then strain through cotton cloth, (muslin would not be fine enough) |
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| Immediately you can see the whey separating the following morning there is about 1 cup of whey. |
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| After straining overnight |
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| This is by far the best way to make sour cream (This worked well, with a lovely flavour)And the yield is better too. |
1 cup of fresh cream
2 tablespoons of freshly strained Kefir Milk
Add Kefir milk to fresh cream, cover with muslin and allow to sit at room temperature for 24 hours.....
(This worked well, with a lovely flavour)
Sour Cream # 3
1 cup of fresh cream
1 tablespoon of store bought or established sour cream. (I used store bought)
Stir the sour cream into the fresh cream, and leave at room temperature to sit and mature.....
This one is still sitting on the bench, after 35 hours; it is beginning to have a sour aroma.
Sour Cream # 4
I also made sour cream using buttermilk not so long ago...and you can check that out here....
This was a nice flavour, but not immediately...It was lovely after keeping in the fridge for a few extra days, and it thickened up nicely once chilled. There is a bit of mucking around heating the cream...and because I now know quicker ways to make sour cream, I won't be using this method again.
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Now I just need some good recipes for using up some of this lovely sour cream.....
for flavour, they all rated well
for time, I would use #2
for yield though, I am using #1.
So after doing this experiment....I think I will be using #1 to make my sour cream in the future....
Do you know of any other ways to make sour cream?
If so, please let me know via the comments below.
