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raw cream - soured in fridge

post #1 of 4
Thread Starter 
I searched the archives and google and found a ton of info about how to purposely sour raw milk to make buttermilk, sour cream, etc. but I'm finding even the WAPF difficult to search for step-by-step instructions.

I have a quart of raw cream that has been in the fridge for almost a month, and it is already sour, and I would love to know what to do with it.

Can I use it to soak grains? Should I shake it up? Is it better to put it through a sieve and separate it (does that make whey?) I feel totally lost here.
post #2 of 4
I've had this happen before...
post #3 of 4
Thread Starter 
I guess I just didn't title my post well! Although I didn't get any responses here, I would still love to know what ELSE to do with the cream but what I did do after talking to a friend was make butter. It was so easy and delicious now I'm convinced I'll never buy butter again.
(Pour into kitchenaid, turn on, add some salt, wait until it separates. Dump off the buttermilk and there is the butter!)
post #4 of 4
Do you bake? Sour cream is good in banana bread and muffins, pumpkin loaves and so on.
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