Making sour cream

[carmelo6middleto]

well i liked this.....would like to try it out........

[Texican]

well i liked this.....would like to try it out........

You'll find it in the dairy aisle.

[greek229]

Homemade Cream Cheese

1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)

Instructions

Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about 5 hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn't reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a resealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job!

Your cream cheese will last as long as your yogurt would, so if you used purchased yogurt (rather than making it yourself), check the expiration date and use that as your guide. (I highly recommend trying to make the yogurt yourself since this will cut down on additional waste especially if you can get your milk in returnable glass bottles.) If you want to get fancy, you can add flavorings to your cream cheese. Try adding homemade strawberry jam for strawberry-flavored cream cheese. If you spent time dehydrating onions, then adding those (or fresh green onions) and chives from your garden will make a tasty chive-and-onion cream cheese spread.

[elizabee]

Homemade Cream Cheese

1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)

Instructions

Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about 5 hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn't reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a resealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job!

Your cream cheese will last as long as your yogurt would, so if you used purchased yogurt (rather than making it yourself), check the expiration date and use that as your guide. (I highly recommend trying to make the yogurt yourself since this will cut down on additional waste especially if you can get your milk in returnable glass bottles.) If you want to get fancy, you can add flavorings to your cream cheese. Try adding homemade strawberry jam for strawberry-flavored cream cheese. If you spent time dehydrating onions, then adding those (or fresh green onions) and chives from your garden will make a tasty chive-and-onion cream cheese spread.

Wouldn't that just make Greek/Balkan yogurt?

[jackymark001]

The ingredients you will need to make sour cream are one cup cream, 1 1/2 cups of whole milk and 1/2 cup buttermilk for the ingredients. You will need to boil some water in and pan and have two medium size bowls to work with. The bowls can be metal or plastic. Boil the water then put it into the first bowl in the sink. Put the second bowl over the first and mix all the ingredients in it. Use a wire whisk or spoon to stir the mixture. Using a food thermometer to measure the temperature of the mixture letting it reach 68 to 70 degrees when preparing it.
Cover the sour cream mixture with plastic wrap and let it sit at room temperature for 12 to 24 hours on the counter. Make sure it is thick and clings to a spoon after that. Keep it covered in the refrigerator until you want to use it. You can sterilize a large canning jar and let the mixture sit in there on the counter covered in the jar instead of a bowl. For a better texture refrigerate 24 hours before serving. Sour cream used to be made by letting fresh cream sour naturally. A bacterium that occurs in the sour cream caused the acid flavor that we are used to.
Homemade sour cream will last for one month in the refrigerator.

[garrygreen]

Mix all ingredients in a bowl for the hot water. Raise the temperature of the tank (68 degrees in 70 degrees F) and let stand for 12 to 24 hours or until it is sufficiently thick and sour enough to cling firmly spoon. Keep in the refrigerator until you want to use. For a richer heavier sour cream Mix 2 Cups heavy cream with pasteurized 5 tablespoons of cultured buttermilk and incubated as before. For better texture refrigerate for 24 hours before serving.