Someone left a comment a couple of posts ago and asked me how we make our sour cream. I have done it several different ways, but the way that I am currently using is this. I first make yogurt and then strain or drain my yogurt. The whey that comes off can be used in some of the fermenting I do, or I give it to the dogs. The result of the straining is a yogurt that is almost a cream cheese consistency with a flavor much like sour cream. That is what we have been using.
I just watched a free video from GNOWFGLINS (God's Natural, Organic, Whole Foods, Grown Locally In Season) that shows another way to make it.
I just watched a free video from GNOWFGLINS (God's Natural, Organic, Whole Foods, Grown Locally In Season) that shows another way to make it.
3 comments:
Well, how's that for easy!
Thank you Marcie! This seems very doable to me; I'm excited to give this a whirl. I love "watching" all of the things you make and do. I find I've learned so much from you, thank you for the blessing you are especially in this fashion. I hope you enjoy a wonderful day. Sheila
Interesting... I'll pass this on to my DH who is our cook. :-) Do you know an easy way to make clotted cream? We had some in London (with scones of course) and it was wonderful!
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