Awesome stuff. Thanks. I've had great luck making creme fraiche from 1/2 and 1/2 or heavy whipping cream with a few tablespoons of live cultured buttermilk. It just sits out on the counter for a few days with a cloth overtop. It's significantly better than sour cream from the store because it tastes like sour cream made from ice cream. :)
This was so interesting, I'll be watching iit at least twice! From the level of cream/milk Penny is producing, she's clearly happy, healthy, and getting a quality diet!! How is Peaches doing? I had no idea buttermilk comes from the process of making butter, but it seems self-explanatory now that I type it, lol. Seeing your plastic-wrapped butter reminds me of the vid I watched yesterday - chef made various herbed/garlic butters. What a wonderful thing for your family to enjoy all this bounty from Penny!! Do you notice any difference in taste or texture between store-bought HWC and your 'home-made' cream? Ooohh, I love that pour-topper you put on the sweet creamer!! Where did you get that? The sour cream process was surprising, too! ♥🐄😍♥😍🤠
Audrey, I've been wondering about you. I thought she's out playing with that cow and forgot about us. Lol. So glad to see this video. I know you are going to make lots of good stuff.
question: why did you add some sotre-bought sour cream to your sc? Also, I love your dirty stove. LOL. You are a real person and you don't have time to make every sin gle thing perfect! It gives credibility to your videos, IMO and I i will subscribe!!! :)
Definitely real life over here!😁Similar to making yogurt, adding a small amount of already made (whether store bought or homemade) sour cream acts as a “starter” to get it going. I know there are multiple methods to making sour cream, but this is our favorite for flavor and texture.
I make sour cream with my forever buttermilk culture. Just pour your cream into a very clean empty quart jar, add a couple of tablespoons of buttermilk, cover, shake it well, and culture on the counter for up to a day and a half. The buttermilk will be very thick. To keep your buttermilk going, pour milk into the jar when the buttermilk is almost used. Shake to mix, and culture the same as sour cream. After refrigeration, I take a wooden spoon handle and stir it well so it thins out a little.
Do you use the buttermilk leftover from making butter? And do you add instead of store bought sour cream like this video did? I'm trying to stay away from store bought dairy & want to make my own products too
@@moho5790 I bought my original starter online and made buttermilk with it out of whole milk. Unfortunately, at this time I do have to buy whole milk from the store. I just keep the buttermilk and sour cream going from batch to batch.
My understanding is half n half is cream and skim milk. Not sure how to make skim (just add water?) So I can make unsweetened half n half. I can't do raw milk alone in my coffee, half n half is different.
Half and half is unsweetened. Half and half is half cream and half milk. I’ve never heard that it is skim milk. Skim milk is literally milk that the cream has been skimmed off of. Our skimmed milk at home still contains a little bit of cream because it is nearly impossible to skim all of the cream off but commercial skim milk almost has a blue tint to it and is pretty much devoid of any nutrients.
Dumb question here...I bought raw milk from a dairy farm. I've been skimming the cream daily. It's not a lot of cream at all. About 1/4 inch line every couple days. Also, it's in the fridge. Should I leave the raw milk out on the table to get cream? Does the temp matter?
That’s not a dumb question at all. Do you know what type of cow the milk is coming from? That’s a very minuscule amount of cream. It makes me wonder if the dairy farm is skimming some cream off before they sell the milk. The very minimum amount of cream we have per half gallon jar throughout the year is about 1 inch. Right now, during spring, sometimes half the jar is cream! Definitely dont leave your raw milk out on the counter. You want to keep your milk chilled at all times in order for it to stay fresh as long as possible.
You do need to leave your milk undisturbed in the fridge for many hours to make sure all of the cream has separated in the jar. Once it has been shaken up, it can take several hours for it to separate again.
In theory, it should work, but it would need to be a pretty small instant pot or you’ll end up with a LOT of sour cream.😁Also, I leave mine on the counter for about 36 hours with a lid on to make it taste more like sour cream and less like yogurt.
@@Pursuit.of.Simplicity Thanks!! Gonna try it. I am gonna put it in a jar and add water to the pot . If it don’t work then the dogs and chickens get a treat!
