Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 Hello Folks, I've been trying to make raw milk sour cream and can't seem to get anything close to what would resemble sour cream. Has anyone here ever made it? If so, could you give me some pointers or ideas? Thanks, Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 > Hello Folks, > I've been trying to make raw milk sour cream and can't seem to get anything close to what would resemble sour cream. Has anyone here ever made it? If so, could you give me some pointers or ideas? > Thanks, > Janet Are you trying to use cream to make it? So-called sour cream is actually sour half & half. I make sour cream by mixing one fourth cup of kefir, the actual liquid, not starter or grains, to four cups of half & half, and letting it ferment at room temperature for twenty-four hours. Afterwards it can then also be drained in the refrigerator overnight, like labnah, to make it still thicker. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 I toss some kefir (kefiili) grains in some cream, and the sour cream lovers (mostly not NT folks) just LOVE it. Or use some kefir and mix it in the cream. The only problem is, retreiving your grains, so using the kefir or kefiili works better than the grain. -- Heidi >Hello Folks, >I've been trying to make raw milk sour cream and can't seem to get anything close to what would resemble sour cream. Has anyone here ever made it? If so, could you give me some pointers or ideas? >Thanks, >Janet > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 Me too Heidi. Had the same trouble finding the little kefir bugger so thanks for the tip on using kefir instead. Thick raw cream fermented with kefir makes delicious sour cream! > > I toss some kefir (kefiili) grains in some cream, and the sour cream > lovers (mostly not NT folks) just LOVE it. Or use some kefir and mix > it in the cream. The only problem is, retreiving your grains, so using > the kefir or kefiili works better than the grain. > > -- Heidi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 >Me too Heidi. Had the same trouble finding the little kefir bugger >so thanks for the tip on using kefir instead. Thick raw cream >fermented with kefir makes delicious sour cream! The irony is, I dislike sour cream, always have. Now I have folks asking me, every lunch -- where is the kefir cream???? It is IMMENSLY popular. What is also amazing is, that it never molds. I had a batch (before I told people about it) in the fridge for over 2 months. In the meantime, I had bought some from the store, and it went moldy in a week. Go figure. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 Thanks , I hadn't thought of that! Yes, I am using cream. Janet Are you trying to use cream to make it? So-called sour cream is actually sour half & half. I make sour cream by mixing one fourth cup of kefir, the actual liquid, not starter or grains, to four cups of half & half, and letting it ferment at room temperature for twenty-four hours. Afterwards it can then also be drained in the refrigerator overnight, like labnah, to make it still thicker. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 Heidi, I will give this a try - but could you tell me what kefiili is? I know, dumb question, but I really don't know I do have freeze dried kefir culture - I suppose that might work? Janet Re: Sour Cream? I toss some kefir (kefiili) grains in some cream, and the sour cream lovers (mostly not NT folks) just LOVE it. Or use some kefir and mix it in the cream. The only problem is, retreiving your grains, so using the kefir or kefiili works better than the grain. -- Heidi >Hello Folks, >I've been trying to make raw milk sour cream and can't seem to get anything close to what would resemble sour cream. Has anyone here ever made it? If so, could you give me some pointers or ideas? >Thanks, >Janet > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 What an awesome discovery Heidi - did the flavor change in the older sour cream? Janet The irony is, I dislike sour cream, always have. Now I have folks asking me, every lunch -- where is the kefir cream???? It is IMMENSLY popular. What is also amazing is, that it never molds. I had a batch (before I told people about it) in the fridge for over 2 months. In the meantime, I had bought some from the store, and it went moldy in a week. Go figure. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 >Heidi, >I will give this a try - but could you tell me what kefiili is? I know, dumb question, but I really don't know >I do have freeze dried kefir culture - I suppose that might work? >Janet Hmmm ... why is your kefir culture freeze dried! For heaven's sake, get a good kefir culture going!!!!! I have a kefiili PDF in the Files area ... a picture is worth a thousand words (well, there might be a thousand words there too). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 >What an awesome discovery Heidi - did the flavor change in the older sour cream? >Janet Not so anyone told me. I think it gets mellower, it does smell a little different. It ripens, like cheese. Some people say theirs gets moldy, but I've never had kefir stuff get moldy at all. But I don't taste it myself, I just don't like sour cream ... -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 I do have kefir grains that I use all the time - but I had purchased the frozen culture while I was looking for kefir grains - it took awhile to get some. The culture works okay - but just doesn't produce the flavor of the grains. I have some left over, do you think it would be worth a try to use them for sour cream? Or should I just use the grains? Janet Hmmm ... why is your kefir culture freeze dried! For heaven's sake, get a good kefir culture going!!!!! I have a kefiili PDF in the Files area ... a picture is worth a thousand words (well, there might be a thousand words there too). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 >I do have kefir grains that I use all the time - but I had purchased the frozen culture while I was looking for kefir grains - it took awhile to get some. The culture works okay - but just doesn't produce the flavor of the grains. I have some left over, do you think it would be worth a try to use them for sour cream? Or should I just use the grains? >Janet Use some of the kefir you make from the grains, just add some to the cream. You can use the grains if you want, but they are difficult to extract from the sour cream! It gets thick. Mine gets REALLY thick, like storebought, you can spread it with a knife. I don't see any point to using frozen culture, if you have grains, who needs culture??? -- Heidi Quote Link to comment Share on other sites More sharing options...
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