how to make raw sour cream?

[indeospero]

My local farm just kicked off their raw milk season with a cream sale! : I now have a gallon and a half of thick, fabulous raw cream in my fridge.

I've already made some incredible ice cream and am making butter tomorrow. I'd also like to make sour cream. Do I need a specific culture for this, or do I actually just let the cream... sour?

Any other inspirations for all this lovely cream?

[AJP]

You can add a yogurt culture, which makes creme bulgare, or get some live-culture creme fraiche and add some of that. Either way, just add some culture (about 1 Tbsp. per cup of cream), stir well and let it sit covered at room temp for 8 hours or so.

[dogmom327]

I have a post on my blog about making it: http://culturesforhealth.com/blog/?p=19

The only thing to keep in mind is that with raw cream (that you scoop off your milk) it won't be terribly thick. Heavy whipping cream works better but at least around here the only way to get that is pasteurized

[bramblevine]

Originally Posted by indeospero

I've already made some incredible ice cream and am making butter tomorrow.

I'm coming over...

[indeospero]

Thank you! Very helpful. I can't wait to try this, as we adore sour cream over here. :

[JElaineB]

I have used cultured buttermilk added to heavy cream to make sour cream. I don't have access to raw cream, though, so it was pasteurized. This website has good info on how to make both buttermilk and sour cream: http://biology.clc.uc.edu/fankhauser...BUTTERMILK.HTM The website does have directions on how to make the buttermilk culture from raw milk, or for making the sourcream (or more buttermilk) you can start with store-bought buttermilk or obtain some cultured buttermilk from someone.

[A_Random_Phrase]

bump

[indeospero]

Update: since I didn't have time to order a culture and wait for it to arrive, I just put creme fraiche in with the cream in a mason jar and let it culture. The "sour cream" didn't turn out all that well, unfortunately. The flavor was odd and it was quite thin. It's been in the fridge now for a while (ignored), and has separated so that there is a thicker layer on top and a small (maybe 1in) layer of thinner substance on the bottom. It's also quite sour now, but not in a good way. Not sure what to do with it?!

I would like to hear if anyone else tries this!

[Metasequoia]

Can you use any other cultures, like kefir or yogurt?

[A_Random_Phrase]

Originally Posted by indeospero

Update: since I didn't have time to order a culture and wait for it to arrive, I just put creme fraiche in with the cream in a mason jar and let it culture. The "sour cream" didn't turn out all that well, unfortunately. The flavor was odd and it was quite thin. It's been in the fridge now for a while (ignored), and has separated so that there is a thicker layer on top and a small (maybe 1in) layer of thinner substance on the bottom. It's also quite sour now, but not in a good way. Not sure what to do with it?!

I would like to hear if anyone else tries this!

My daughter puts sour milk on her face as part of a facial.

[dogmom327]

Originally Posted by Metasequoia

Can you use any other cultures, like kefir or yogurt?

The best cultures for this seem to be buttermilk and piima but other yogurt cultures might work too.