Today's Quote

“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!


Kelly said...

You have Nubians, right? I have a couple of Nubian/Boer crosses and use their milk for sour cream w/o skimming the cream off. The first batch I made using culture from New England Cheese Co (or whatever their exact name is)and this time of year have to let it set for 24 hours in my oven with the light on to get it to firm up. Then I just use some of that to start the next batch. It doesn't get too liquidy when using on hot foods. However, my last batch I didn't use quickly enough and it went too sour, so now I need to start over.

Kat said...

I do have nubians and I have a nubian/boer cross as well. When she comes back into milk I will definitely give her milk a try since it is much richer and creamier. I don't really use any purchased cultures. I make my own buttermilk by taking fresh milk from the barn, straining it and putting it in a mason jar. Then I put the lid on and let it sit for about 3 days. Yummy buttermilk. I use that to culture my sour cream and my cheese. I did notice that my sour cream once ready and refrigerated was nice and thick. When my girl freshens this spring I will have to try just her milk. Thanks, Kat