“If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.” Thomas Jefferson
Wednesday, December 8, 2010
Sour Cream Recipe
This is such an easy recipe for sour cream. First you need to get your cream which is the hardest part of this recipe, especially with goat milk. I did manage to get a good amount of cream by placing my milk in some shallow pans and letting it sit in the refrigerator for a couple of days. The shallow pans seem to let more cream rise to the top than just letting it sit in the jars. I had a good thick layer of cream and wound up with about 3 to 3 1/2 cups. I skimmed off the cream and placed it in a quart mason jar. Then I added 5 tablespoons of cultured buttermilk, put the lid on the jar and shook it real well to mix it. Then I let it sit on the counter for 3 days to "sour". It made a decently thick sour cream that tastes delicious. About the only complaint that I have is that when it is put on hot food it turns liquid quickly, but the taste is there. The amount of butterfat will determine how thick your sour cream is. It did thicken a little more once in the refrigerator. happy milking!