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Sour Cream

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...

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Cottage Cheese with the Aromatic B Cheese Culture

by Jerri I am certainly no expert, but I love experimenting. So the intro picture resembles cottage cheese, and ended up tasting sourly divine, but did I really make cottage cheese? In another blog post, cottage cheese was attempted using the MA 11. Did that truly work? It can also be made with the Flora Danica and the Aromatic B. This time I opted for Aromatic B to see how it compared to the MA 11. I followed our same directionsexcept when my stove didn't cooperate I slowly heated it to 72º (which happens fast, even when done slowly). After removing it from the heat, I added the diluted Calcium Chloride, since I used storebought pasteurized milk and this helps...

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Simple Chevre and Simple Bread

by Suzanne I love Ottolenghi's cookbooks. I just do. The photos alone are worth a browse, even if you don't cook at all. His newest book, Simple, is no exception. As I was getting deep into it, I came across an interesting quick bread recipe, nothing like I'd ever made before. I knew immediately that I had to try it. This would be no half-hearted attempt, however. I was determined to make the goat cheese and sour cream from scratch, to make this bread really amazing. Making sour cream is a breeze using cultured buttermilk as a starter. Making your own fresh chevre is just as simple, so I decided to go that route for this bread recipe. To make...

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Cultured Butter (and Buttermilk) with the Aromatic B

by Jerri I get giddy when I get a chance to make butter! It's hard to find good cream that is not Ultra Pasteurized or a heavy whipping cream, so when you do, you'd better make something GOOD with it. When my kids were younger we'd have a weekly raw cow milk drop, and I would immediately scoop off the cream and we'd have a shake-shake-shake party to make butter. After the butter was made, my kids would do drive-bys with a spoon and it'd slowly disappear before even being applied to a food! And now I have learned that you can culture the cream FIRST, and then make butter “ LOVE that idea! You can use just about any...

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Sour Cream with the Aromatic B Cheese Culture

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...

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