I was fortunate enough to find a source of local, pastured, raw cream at a great price. So I bought a gallon and a half! At this point I was also out of raw milk that I make my kefir with. So I decided to try out some kefir cream. To a quart of raw cream I added two tablespoons of kefir grains and let that sit for 24-36 hours. Strained it and put it back in the fridge. After it was completely chilled I had this:
Look how thick and creamy that is! The taste is very mild, like a sour cream or yogurt. I haven't decided what to do with it yet, but I'm thinking it will be several things. Used as sour cream, made into a creamy dressing, on top of fruit, ect. Before I did this I had googled 'kefir cream' and came up with nearly nothing. I'm wondering if people don't do this often? Maybe because raw cream is harder to come by and if people do then they use it for butter or ice cream. I'm also wondering about making cheese out of raw cream. Is there whey in the cream? Can you add cultures and rennet to straight cream and get some type of cheese? I guess if I can get more I'll experiment with this.
Creamy rice pudding. This is definitely a treat! Here's how I made this. Soak 1 cup of short grain brown rice in warm water and a bit of ACV for 24 hours. Strain and rinse. Cook the rice in a can of organic full fat coconut milk, the inside scrapings of a vanilla bean and 1/4 cup of raw honey. I had to cook this a long time and add water several times to keep it liquid enough to cook down. It ended up kind of caramelizing into a thick brown consistency. Once the rice was done enough I mixed up 3 pastured eggs, 1/2 cup of cream and cinnamon. Mix this well and slowly drizzle into the cooked rice stirring it in as you pour. Keep the rice on low heat and continue to cook and stir until it is fully combined and creamy. Pour into individual dishes (I used four ramekins) and chill throughly. Yum!!
This post is part of Real Food Wednesday at Kelly the Kitchen Kops site!