Thursday, June 23, 2011

Sour Cream

Sour cream can be made from store bought heavy cream and a culture or from the cream in raw, non-homogenized, whole milk.

If using raw milk chill for several hours or overnight to allow cream to rise to the top. Scrape cream from the top of raw whole milk using a large spoon or shallow ladle. Place in a sterilized or extremely clean jar and cover. Unpasteurized thick cream will naturally sour and thicken on its own. Length of time to develop into good sour cream will depend on the environment in which it is stored. When refrigerated cream make take a week or more to slowly culture into rich sour cream. But the taste and texture of real naturally soured cream is worth the wait. It is amazingly good. I have found that if the milk does not have a high enough fat content the cream may not sour right. It simply turns into rich spoiled milk which is rather disappointing when you are expecting wonderful sour cream. You may wish to do a small test batch first.

Pasteurized heavy cream from the supermarket can be inoculated with bacteria by mixing in a small amount of store bought sour cream. Storing this mixture at room temperature (around 70°F) for 24 hours should produce sour cream.

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