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 mason jar. Shake gently. Leave on the counter at room temperature for 8 hours or overnight. The cream will thicken into sour cream. Transfer to the fridge. Recipe may be doubled.
Cream Cheese
2 cups (1 pint) homemade Sour Cream/Creme Fraiche
Salt to taste
Line a mesh strainer with cheesecloth or a clean, thin kitchen towel (or a coffee filter). Place strainer over a large bowl. Put sour cream into the lined strainer and let the liquid drain into the larger bowl for a few hours. When it is thickened to your liking, transfer to a bowl and stir in salt to taste. That's it. Cream Cheese! Boom! Easy, right?
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 mason jar. Shake gently. Leave on the counter at room temperature for 8 hours or overnight. The cream will thicken into sour cream. Transfer to the fridge. Recipe may be doubled.
Cream Cheese
2 cups (1 pint) homemade Sour Cream/Creme Fraiche
Salt to taste
Line a mesh strainer with cheesecloth or a clean, thin kitchen towel (or a coffee filter). Place strainer over a large bowl. Put sour cream into the lined strainer and let the liquid drain into the larger bowl for a few hours. When it is thickened to your liking, transfer to a bowl and stir in salt to taste. That's it. Cream Cheese! Boom! Easy, right?
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