making sour cream

[chicky momma]

Trying to find some way of dealing with the cream from our raw milk. Am porking out in a major way since we started drinking raw milk, cheese, kefir. Was thinking I would skim the cream off the milk, but then what to do with it? Wouldn't throw it away, thought to make sour cream but don't know how. Just leave it out til it sours? How long is too long. The recipes I found called for adding butter milk.
Any other suggestions?
Not sure this will help my weight problems but....Lisa

[matt_man]

You could make butter.

For my sour cream, I put a few spoonfuls of Daisy Sour Cream into a quart of cream and let it set out until it's the thickness I want. Usually 24 to 36 hours. I then use a quarter of a cup of the old batch to make the new. I have made it using butter milk but it doesn't get as thick.

Ice cream? I know that doesn't help the weight issue.

[linn]

I use up most of my cream by making it into butter; and you can use up a whole lot of butter by baking and cooking with it. Put a little olive oil with butter in a sautee pan to sautee vegetables etc.

[susieM]

I can any cream that I can get.

[jerzeygurl]

there is a thread in the cooking and crafts about sour cream


I take the cream put in pint jars usually four at a time and split about 1/8 tsp culture powder between them and keep them at apx 80 degrees for 24-36 hours

sometimes they dont set but still have the right flavor