Fresh Sour Cream
Directions: 1 pint good quality cream (preferable raw) 1 tablespoon sour cream from previous batch or from store bought one Mix the sour cream into the cream. Cover tightly and place in a warm spot for 20 to 24 hours. I put mine in an oven with the light left on. When it looks like it has thickened or "kicked", put in the fridge. It will thicken when cooled. This is great on so many things and a great base for many dips and sauces. Try these recipes that highlight it: Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters. Check out Shopping Guide for British Columbia, Canada or to order a food shopping guide for the United States or Canada. Enjoy! Lorraine
Photo above: Skimming cream from fresh whole raw milk. Go back to Dairy Products |
Learn about the History, Politics and Science of Raw Milk from this book.