I alway like making my own cultured dairy. I know what all of the ingredients are, they have wonderful live cultures and no thickeners or preservatives or thickeners. I haven’t tried to, like yoghurt, use it as a start for subsequent batches but I think I’ll give it a go this time.
Ingredients
- Half-n-Half or Cream – I used half and half (1 quart)
- Sour Cream starter culture and Créme Fraîche starter culture – New England Cheesemaking
Instructions
- Heat a quart of half-n-half to 86º
- Divide the half-n-half into two glass containers
- Sprinkle 1/2 packet of sour cream culture on to one, 1/2 packet of créme fraîche culture on the other and let them rehydrate for 2 minutes
- Stir each well to dissolve the cultures (rinsing spoon between cultures)
- Cover (not tightly) and rest in a warm spot for 12-24 hours (mine is about 68°)
- Store in the refrigerator when thickened
Beavercreek Backyard Farm - Finale 