“Think what a better
world it would be if we all, the whole world, had cookies and milk about three
o’clock every afternoon and then lay down on our blankets for a nap.”- Barbara Jordan
Sour cream is so
easy to make. You can make any amount of sour cream you want by simply using 1
tablespoon of cultured buttermilk to 1 cup of cream. Currently, I am using
store-bought cream, but I hope by the end of summer to be using cream from my
own milk cow. My husband is hard at work welding and constructing me a milking
pen every day for a couple of hours after a full day of working in town. I so
much appreciate his willingness to help me and of course his talent for being
so knowledgeable about construction. After the pens are complete we will start
looking for a family milk cow. I can’t wait!
Well, back to the sour cream. I make 2 - 4 cups of
sour cream at a time, depending on how much I need for the next few weeks. I
pour my cream into a saucepan to heat the cream to about 80°F. Meanwhile I put
1 tablespoon of cultured buttermilk, I make my own homemade buttermilk, per cup
of cream I use into a clean, sterilized glass jar. I then pour in the warm
cream and stir to mix well. I then screw on the lid and set inside of my oven
with just the pilot light on. The cream sits in the oven for 24 hours.
Afterwards, I place the sour cream into the refrigerator to chill. It is so
simple to make sour cream!
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