Who doesn't love sour cream? It adds a tart creamy smoothness to so many dishes. There is a way to make sour cream out of just raw milk and some cultures or just letting it sit out or something (can you tell I've never done it?). I've found a way to have delicious, fresh, raw, probiotic sour cream. A couple of weeks ago I made chevre. It comes out like a cream cheese. I've also been keeping up my kefir - always have a supply of it in the fridge. So all I do is blend some chevre and kefir till I get the consistency of sour cream. VIOLA!! Beautiful sour cream! Now, you're probably thinking - that's a lot of work for sour cream - making raw milk chevre and kefir. You're right, it would be. But I already have those things on hand - so if these are the types of dairy products you keep around then give some sour cream a try!
This morning it was soooo good on one pastured egg mixed with a tablespoon of kefir, fried into an omelet in coconut oil and topped with my tomato pesto chevre and a side of purple lacto kraut. mmm!
I have been making sour cream with cream + buttermilk. Now that I have mastered the pasteurized versions of these I am going to experiment with the raw. I am always so afraid to waist any raw milk at $7/gallon.
Posted by: Shannon | March 22, 2010 at 02:20 PM