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Old 07-16-2012, 11:38 AM   #1
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sour cream?

Is sour cream considered a fermented food? Why or why not? Just curious. What about buttermilk?
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Old 07-28-2012, 03:53 PM   #2
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Yes, generally speaking. Both are fermented (cultured) dairy products. You can make your own easily with some commerical cultured buttermilk. True buttermilk (the liquid left over after making butter), however, is not a fermented product. But that's not what most people mean when they think of buttermilk.

To make your own buttermilk, put about 1/2 cup or so commercial buttermilk in a quart mason jar. Fill with milk (not ultra-pasteurized preferably). Let sit loosely covered about 16-24 hours until is has a pleasant sour smell. You might also see some bubbles. Cover and refridgerate. This can be recultured a couple of times but after that I have found you need to start over with the commerical stuff.

To make your own sour cream/creme fraiche, put a couple tablespoons or so of cultured buttermilk in a jar, add about 8 oz. heavy cream (preferably not ultra-pasteurized). Let sit until thickened, about 12-18 hours. Refridgerate.
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Old 07-28-2012, 04:48 PM   #3
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Thanks!
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Old 07-29-2012, 05:11 PM   #4
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Most commercial sour cream is pasteurized after it's been fermented so the probiotics and enzymes have been inactivated.

But, yeah, it's fermented.
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Old 07-31-2012, 11:12 AM   #5
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You can culture butter. You do it by "clabbering" the cream--introducing some yogurt or kefir to the cream and allowing it to sit in a warm spot (usually overnight) until its thick and lightly clotted. Then make your butter. Yummy!

In "the old days" a butter maker would have to collect bits of cream over several days to make butter, so it would be clabbered by the time enough cream was collected. And if you do a good job pressing out all the butter milk, a cultured butter will last longer with less refrigeration than straight butter.
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Old 08-11-2012, 12:53 PM   #6
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Hi, Speck. I made a kind of sour cream with buttermilk and hwc this week-end.

Here is what I used:

Two cups hwc and 1 1/2 Tablespoons cultured buttermilk, mix together.

Heat to 85 degrees Fahrenheit.

Pour into jar and set lid on top. (Do not screw on lid.)

Leave at 65 - 85 degrees until the "sour cream" turns thick. Mine looked good at 24 hours, but I may leave it 36 hours before putting it into the fridge.

It can be made with half-and-half, too. I plan to experiment with mixtures of hh and hwc, and amounts of buttermilk.

If you can get double cream (60% fat) in your area, that would make a splendid sour cream.
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Old 08-12-2012, 11:35 AM   #7
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thanks everyone!
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Old 08-16-2012, 01:14 PM   #8
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Speck, I made another batch of sour cream with, for me, too much buttermilk. It tastes like thick buttermilk. Thought I'd report, as I prefer the milder taste of the 1 1/2 Tablespoons per 2 cups hwc, to the 2 - 3 ounces of buttermilk per 2 cups hwc. The stronger tastes does deter me from eating too much of it, though.
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