Homemade Buttermilk, Sour Cream and Cream Cheese are delightfullly simple to make. I was really surprised when I learned just how easy this process can be. Buttermilk 1/2 cup buttermilk ( I used a starter culture to get mine going. You can buy one here , or get one from a friend who is already making homemade buttermilk. You only have to buy it once and can keep making buttermilk from it indefinitely. I've been making buttermilk from this starter for a couple of years now. ) 3 1/2 cups milk Pour buttermilk and milk into a quart-sized mason jar. Shake gently. Leave on the counter at room temperature for 8 hours or overnight. The milk will thicken into buttermilk. Transfer to the fridge. Be sure to keep at least 1/2 cup for the next batch! Sour Cream/ Creme Fraiche 1/2 cup homemade buttermilk 1 1/2 cups heavy whipping cream (not ultra-pasteurized, if you can find any that isn't!) Pour buttermilk and cream into a pint-sized m...
Where I catalog my experiments and adventures in traditional foods, gardening, homemaking, knitting, homeschooling, hiking, creating, painting, exploring, learning, and parenting.