Drumroll please....
Sour Cream!
Well technically it is Creme Fraiche (European style sour cream) but it is amazingly fantastically delicious!!! And EASY to make-- really.
All you need is:
One pint of heavy cream (HAS to be unpastuerized or at least not ultrapastuerized as it is in most stores-- I used raw from the dairy.)
2 Tbs of cultured buttermilk
A glass Jar with a tight fitting lid
On the right is my homemade buttermilk- a byproduct of my homemade cultured butter.
All you do is:
Pour the cream and buttermilk into the glass jar. Shake. Place in a warm spot to culture for 2-3 days (DO NOT OPEN the jar to check it for any reason). After a couple of days, turn jar over to see if the cream has thickened-- it should still look a little runny but be thicker than it was when you put it in. If it has thickened, refrigerate completely before opening. If not, find a warmer place to culture for a few more hours, then refrigerate.
Sour cream culturing in a warm spot above my fridge.
Voila! Sour cream! It. Is. So. Good. You will never buy store bought sour cream again!
Here are a few other homemade items that I will be talking about in the next few days:
L-R: Cultured raw butter, saur kraut, garlic dill pickles, chicken stock from my crockpot chicken.
The pickles and stock are almost gone so I will probably post about the pickles soon.
Also, everything that I post, I have already tried for myself and liked it. My family liked it as well-- even some who weren't into healthy food! So don't be afraid to try it even if it sounds crazy!!
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