by Jerri Making sour cream is so easy! You, too, can get this lovely glop of goodness! It's all possible with cream and a mesophilic (room temperature) culture called Flora Danica. Remember, the cream cannot be Ultra Pasteurized. Reliable results are rarenot worth the risk. I was only able to find heavy whipping cream but it worked great! Just look at the beautiful chunk of loveliness in the cream! Now to begin.you'll need : And give yourself time, about 16-18 hours for it to culture plan ahead on some scratch paper so you are awake or home to check at end of the culturing period. I chose a Tuesday night at 9 pm and it was done at 3 pm...
by Jerri The Aromatic B Cheese Culture* can be used for many cheeses, like goat milk chevre, or cow milk for Havarti or Baby Swissbut until I get my hands regularly on Non-Ultra Pasteurized or raw goat milk, or a cheese press, and cheese cave to age the more difficult cow milk cheeses, I can use the Aromatic B Cheese Culture for cottage cheese and sour cream. Let's do sour cream! To make sour cream is fairly easy: Heat 1 quart regularly pasteurized cream to 72ºF Sprinkle Aromatic B Cheese Culture on the surface of the cream and let rehydrate 1-2 minutes Mix in the culture Maintain 72ºF and culture for 12-24 hours My friend said it might take longer...
by Suzanne Pasteurized? Homogenized? Grass-fed? How do you choose the best milk for making yogurt? What is Pasteurized Milk? Pasteurization is the process of heating milk to kill bacteria, making the milk stay fresh longer. While this process may have made milk easier to transport long distances, it may not be the best for milk you're going to use to make yogurt. There are different types of pasteurization, so be sure to check the carton before you buy! HTST or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled simply Pasteurized, it has most likely been treated in this way. Pasteurized milk is a great choice for making your...
by Suzanne Now that fall is upon us, you may think culturing time is over. Not at all! Some cultures like vegetables and kombucha are not quite as sensitive to lower temperatures. However, yogurt, buttermilk, sourdough, and water kefir need to be kept at least at 68ºF to culture well. There are lots of easy ways to keep cultures warm enough to continue through even the chilliest weather. For each method, test the temperature in the new culturing area to be sure it doesn't get too warm. 1. Wrap it up! Often, when the temperature is just a tad too chilly for culturing, a towel or other thick cloth wrapped around the jar does the trick. If you're a crafty...
