Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Hi Angel, --- Angel wrote: > Hi everyone, sorry to be a pain in the butt. I have > searched the web high and low on how to make raw > milk sour cream. Add any probiotic culture that you have to pure cream. I use one tablespoon of kefir to a quart of cream. Let set up over night. That's sour cream. If you let it go sour " naturally " you cannot predict the flavor as well as if you add some sort of starter. > I could not find hardly ANY recipes > on raw milk anything, but I am still looking. Also, > I am looking how to make cottage cheese. I make cottage cheese the easy way. I make my normal cheese that I would normally put in a press for an aged cheese. Except after a half hour of draining the curds, I mush it all up with clean hands and add a cup of cultured cream and salt to taste. Voila, instant cottage cheese. See Ricki Carroll's book Home Cheesemaking for all the details you need to make just about any kind of cheese you want. Ok, so do I > just leave the cream out a few days? This is a confusing question. Are you expecting to make cottage cheese from cream? Will it thicken > like regular sour cream? Cream gets very thick when cultured; just like sour cream, because it IS sour cream. Do I just let the milk > curdle for cottage cheese, and strain out the > liquid? You could. No guarantees on quality control when you let the wild stuff grow in there. I always use some sort of culture so I can fairly predict that I will at least like it. > Blessings, > -Angel > Kirkland Washington > Have fun, Marilyn from Fayette, Ohio ===== " The more you are away from nature the more there is cause for illness and you will automatically support global corporations. " . --- HRM from Sungazing article Like a chess game, your health is the sum of every mistake you've made. --- Steve Richfield __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Hi Angel, --- Angel wrote: > Hi everyone, sorry to be a pain in the butt. I have > searched the web high and low on how to make raw > milk sour cream. Add any probiotic culture that you have to pure cream. I use one tablespoon of kefir to a quart of cream. Let set up over night. That's sour cream. If you let it go sour " naturally " you cannot predict the flavor as well as if you add some sort of starter. > I could not find hardly ANY recipes > on raw milk anything, but I am still looking. Also, > I am looking how to make cottage cheese. I make cottage cheese the easy way. I make my normal cheese that I would normally put in a press for an aged cheese. Except after a half hour of draining the curds, I mush it all up with clean hands and add a cup of cultured cream and salt to taste. Voila, instant cottage cheese. See Ricki Carroll's book Home Cheesemaking for all the details you need to make just about any kind of cheese you want. Ok, so do I > just leave the cream out a few days? This is a confusing question. Are you expecting to make cottage cheese from cream? Will it thicken > like regular sour cream? Cream gets very thick when cultured; just like sour cream, because it IS sour cream. Do I just let the milk > curdle for cottage cheese, and strain out the > liquid? You could. No guarantees on quality control when you let the wild stuff grow in there. I always use some sort of culture so I can fairly predict that I will at least like it. > Blessings, > -Angel > Kirkland Washington > Have fun, Marilyn from Fayette, Ohio ===== " The more you are away from nature the more there is cause for illness and you will automatically support global corporations. " . --- HRM from Sungazing article Like a chess game, your health is the sum of every mistake you've made. --- Steve Richfield __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Hi Angel, --- Angel wrote: > Hi everyone, sorry to be a pain in the butt. I have > searched the web high and low on how to make raw > milk sour cream. Add any probiotic culture that you have to pure cream. I use one tablespoon of kefir to a quart of cream. Let set up over night. That's sour cream. If you let it go sour " naturally " you cannot predict the flavor as well as if you add some sort of starter. > I could not find hardly ANY recipes > on raw milk anything, but I am still looking. Also, > I am looking how to make cottage cheese. I make cottage cheese the easy way. I make my normal cheese that I would normally put in a press for an aged cheese. Except after a half hour of draining the curds, I mush it all up with clean hands and add a cup of cultured cream and salt to taste. Voila, instant cottage cheese. See Ricki Carroll's book Home Cheesemaking for all the details you need to make just about any kind of cheese you want. Ok, so do I > just leave the cream out a few days? This is a confusing question. Are you expecting to make cottage cheese from cream? Will it thicken > like regular sour cream? Cream gets very thick when cultured; just like sour cream, because it IS sour cream. Do I just let the milk > curdle for cottage cheese, and strain out the > liquid? You could. No guarantees on quality control when you let the wild stuff grow in there. I always use some sort of culture so I can fairly predict that I will at least like it. > Blessings, > -Angel > Kirkland Washington > Have fun, Marilyn from Fayette, Ohio ===== " The more you are away from nature the more there is cause for illness and you will automatically support global corporations. " . --- HRM from Sungazing article Like a chess game, your health is the sum of every mistake you've made. --- Steve Richfield __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 At 01:14 PM 10/27/04 -0700, you wrote: > Add any probiotic culture that you have to pure cream. > I use one tablespoon of kefir to a quart of cream. Oh. Ooops. I forgot that part. I was thinking " kefir cream " so I plopped the grains in. Now that you mention it, the person that told me about it also said she adds kefir itself, not the grains. Ooops. Well, I'll have some REALLY good kefir cream then, huh? MFJ I wanna live! I wanna explore the Universe! And I wanna eat pie! ~Urgo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 At 01:14 PM 10/27/04 -0700, you wrote: > Add any probiotic culture that you have to pure cream. > I use one tablespoon of kefir to a quart of cream. Oh. Ooops. I forgot that part. I was thinking " kefir cream " so I plopped the grains in. Now that you mention it, the person that told me about it also said she adds kefir itself, not the grains. Ooops. Well, I'll have some REALLY good kefir cream then, huh? MFJ I wanna live! I wanna explore the Universe! And I wanna eat pie! ~Urgo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 At 01:14 PM 10/27/04 -0700, you wrote: > Add any probiotic culture that you have to pure cream. > I use one tablespoon of kefir to a quart of cream. Oh. Ooops. I forgot that part. I was thinking " kefir cream " so I plopped the grains in. Now that you mention it, the person that told me about it also said she adds kefir itself, not the grains. Ooops. Well, I'll have some REALLY good kefir cream then, huh? MFJ I wanna live! I wanna explore the Universe! And I wanna eat pie! ~Urgo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Thank you Marilyn and ! I just changed my milk source, and am getting it now for $6 a gallon instead, cream is $6 a quart...so excited! 4 gallons a week was not enough, and now this next week I am getting 7 gallons! I thought it rather odd that the lady I placed the order with was stunned over my getting so much...how can one drink just a little?? lol! If anyone in the Seattle area is interested, let me know. The pick up point is in Kirkland. Blessings, -AngelKirkland Washington Quote Link to comment Share on other sites More sharing options...
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