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woolgathering
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Beltane said:
I just LOVE the stuff. I know there are cultures out there, but do I really need one? :shrug:
depends

raw cream will set on its own, but you can't be assured of the end product.

pasturized cream will have to be cultured.

I use the powder culture from the large pack from cheesemaking.com

apx 1/8 tsp will do 4-6 pint jars(sterilized is best)

let set at room temp 24-48 hours ( the cooler the room the longer it takes)
 

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Be powerful. No other option exists.
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38,883 Posts
If you make yogurt, and then strain out the whey through a coffee filter, you'll be close enough! The flavor and texture are very like sour cream.
 

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Enjoying Four Seasons
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3,107 Posts
Discussion Starter #5
Thank you both for taking the time to respond. I did check out cheesemaking.com ....but I do tend to keep my yougurt 'cooking' longer than necessary!

Thank you again! :)
 

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Take 3 parts raw milk to 1 part buttermilk. Stir well, cover with cloth, paper towel, whatever, but not a lid. Stick in the cuboard/countertop for 12-24 hours.
Stir, taste and if it is how you like it...put it in the fridge.
It'll thicken up once it gets cold.
Janene
 
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