I tried to make sour cream. The recipe that I found called for 1 cup heavy cream and 1/4 cup white vinegar. Mix together, set out at room temperature for 24 hours, then refrigerate.
I pulled a cup of invaluable, luscious, creamy, precious, perfect cream from my milk stores, and did the deed. I felt fairly positive about the process.
After 24 hours, I placed the jar in the fridge. It never set up. I assumed that it would be less firm than store bought, but I still was expecting a bit of a firmer texture. It was basically just vinegary cream. So...sad.....
I added it to a couple baking recipes that called for sour cream, but overall it was very sad. Just sad.
In case you missed it, I was sad to lose my cream!!!
Now, as I research my failure, I know what the problem was. Not living at home with endless internet! Well, sort of. When I went to make the sour cream, I was in our temporary internet black hole, and only looked at one recipe. And it was BAD! Normally when I make something new, I will look at 3 to 5 recipes for the end product, and verify that the ingredients are similar - because you can't trust the internet! In this case I went against my normal policy, and the cream paid for it in the long run.
As it turns out, the amount of vinegar should be substantially less. Most recipes are as follows:
1 cup heavy cream
1/4 cup milk
3/4 tsp vinegar
I'll try again once I decide to sacrifice another cup of cream. After my heart heals a little....
I have a small herd of dairy goats, I simply leave my raw milk to sour (heating it slightly speeds up the process) then I hang it in cheesecloth for a few hours to lose some of the whey...hope I'm not teaching you to 'suck eggs'
ReplyDeleteThat sounds easy and great! I wonder how that would work with cow's milk. I've just gotten in more cheesemaking supplies, so we're looking forward to even more experiments!
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