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So this is a stupid question but if I get raw cream, and just leave'r be till its sour or do I need a specific culture added, a la' piima, etc?<br><br>
I'm <i>finally</i> going to get raw milk-Saturday! But I have to drive two hours to get it-one way. How long will it stay fresh, before I should freeze it?<br><br>
Will it last indefinitely in the chill-chest? (No, I haven't read through all the threads...<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/duck.gif" style="border:0px solid;" title="Duck">: but I'm at work and can't take the time!)
 

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<div>Originally Posted by <strong>Laurel723</strong> <a href="/community/forum/post/9936326"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">So this is a stupid question but if I get raw cream, and just leave'r be till its sour or do I need a specific culture added, a la' piima, etc?<br><br>
I'm <i>finally</i> going to get raw milk-Saturday! But I have to drive two hours to get it-one way. How long will it stay fresh, before I should freeze it?<br><br>
Will it last indefinitely in the chill-chest? (No, I haven't read through all the threads...<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/duck.gif" style="border:0px solid;" title="Duck">: but I'm at work and can't take the time!)</div>
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I just let mine go sour - either on the counter which takes a few days or, as is usually the case, I forget about it in the refrigerator.<br><br>
I've frozen cream in my freezer for about 8 months. I recently thawed it over Thanksgiving and it was perfectly fine - whipped up great for eggnog.
 

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I throw kefir grains into cream to make sour cream.
 

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I had raw milk in the fridge and I separated it into cream (with some milk at the bottom) and milk. Now the cream is sour but still really thin... if I leave it on the counter will it get thicker? Also, is it ok to do this even though it is not pure cream?
 
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