Real Sour Cream and Cream Cheese
This is how to make Creme Fraiche, or Sour Cream.
Pour your sweet cream from your raw milk into a pint jar. Pour a glop or two of buttermilk into the sweet cream.
Screw on a plastic lid, and give the jar a little shake. Place the jar in a warm spot of your home for 24 hours.
There you have it! Creme fraiche.
This is something that you can put over baked apples, berries, or any kind of dessert. You can whip it up like whipped cream. It’s an excellent coffee topper.
Or, like Laurie does, she puts it in her salad dressings. I like to put it in my soups, savory dishes… anything that’s good is better with crème fraiche.
Cream cheese is the easiest of all the dairy products to make.
This time, you’re going to fill a quart jar half to ¾ full with whole milk. You want to make sure to use milk that has cream mixed in.
Set the milk on your kitchen counter until it thickens and separates.
When cream cheese is ready, you can see how it has separated. It has separated into whey and cream cheese.
So, when you want to harvest your cream cheese, you’re just simply going to strain it through a mesh strainer.
Place your cream cheese in a glass container and put in the refrigerator. Use cream cheese for dips, sauces, or icing.
What’s left in the bowl is whey. The whey is a natural preservative, and we use it a lot in our cooking, soaking, and lacto-fermentation processes.
Pour the whey into a clean quart mason jar, and reserve in the refrigerator.