Inspired by the kefir question, I was wondering if anyone had attempted to make 'yoghurt' from cream?
I have access to local raw grass fed cream, only problem being that it goes off much quicker than I'd like. I was hoping that I could ferment it to get a longer shelf life. Would this be feasible? Has anyone tried it? What did it taste like?
asked bysarah_ann (4183)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on April 22, 2010
at 05:21 PM
I suggest that you make butter and cr??me fraiche. Cr??me fraiche is a cultured cream. It basically takes your cream and adds bacteria to it to sour it. So it "lasts longer" or at least tastes better while it lasts so long. ;) It's like making yogurt, but with different bacteria. It's also known as French Sour Cream! It's great in broth soups, over steamed veggies, or with baked root veggies.
Leave the cream on the counter for a day. Put half of it in a food processor and process until it separates. Pour off the liquid. This is butter milk. Save it for the creme fraiche. The yellow solids that remain are the butter. Pour some filtered cold water in with the butter and process again. This is called washing the butter. Pour off the water. Discard it. Scoop your butter into an airtight container and store in the fridge or in a butter keeper on the counter.
Cr??me Fraiche (cultured cream)
Take that butter milk (from the butter-making)... Take about 2 tablespoons and add it to a cup of fresh cream. Leave it in a warm window or a warm spot for 25 hours. It should thicken and taste sour. Transfer to "cold storage" aka the fridge.
When you're ready to make your next batch, you don't need to make butter again. Just use a few tablespoons of leftover cr??me fraise from the first batch to add to the cream to make the next batch! Ta da! Easy!
My cr??me fraiche has been in the fridge for several months just hangin' out. Last night we had some on our broccoli. Tasted great!
on April 25, 2010
at 06:24 PM
I've made creme fraiche easily from local raw cream. Thick stuff, it comes in a jar like latex paint consistency from the dairy (they use a spinning separator). I just poor it out into a shallow bowl, and cover with a cloth at room temps from 65-85f. The warmer it is, the quicker it "sets up". The high fat, super low lactose content allows for a less volatile fermenting and growth of the native bacteria.
Every 8-12 hours I give it a stir and gage the thickness. Once it gets thicker than sour cream, I give it a last stir, seal it up in an air tight container and pop into the fridge. It comes out perfect every time!
I've bought this and mine compares favorably.
on April 22, 2010
at 05:57 PM
I make yogurt with half 'n half or with whipped cream. It tastes delicious and isn't as tart as whole milk yogurt. It also makes it much easier to digest. The process is the same as making homemade yogurt with any other milk.
Check out here how to make whipped cream from yogurt cream: http://heal-balance-live.blogspot.com/2009/06/how-to-make-scd-whipped-cream.html
Check out here how to make homemade yogurt: http://scdkatfood.blogspot.com/2008/04/scd-yogurt-tips.html
It would keep for 3 weeks in the fridge no problem.
on September 12, 2010
at 04:37 AM
I make yoghurt using four parts half and half with one part heavy whipping cream. It makes a nice, thick yoghurt. I use a starter from the previous batch and leave the yoghurt in the yoghurt maker for 18 hours.
on August 26, 2010
at 06:36 PM
I have a book that tells you how to ferment and eat a lot of fruits and vegs. It also tells me to buy whole fresh raw milk from a farm where the cows are turned out in fresh grass pasture. I have followed thier instructions,which could not be any easier. I first get a half gallon of raw milk, put it in a half gallon wide mouth canning jar, wrap it with a cloth to keep the light out of it and let it stand on the counter three or four days to ferment and get thick. Then i filter out the whey from the thick cream which by the way turns out to be very rich and creamy sour cream cheese. I than use the whey to make great fermented pickels in 2-3 days. The cream and whey will keep for over 6 weeks in the refrig . If interested check out the book .
NOURISHING TRADITIONS by Sally Fallon
on December 17, 2014
at 12:23 PM
Heat a quart of heavy cream to 180 degrees F., let cool to 115.put 3 T. Whole milk unsweetened yogurt in small bowl and stir in 1/3 c. Cooled cream. Very gently add mixture to cooled cream and cover. Put in cold oven with 100 watt bulb on and let culture sit for 24 hours. Stir once and refrigerate in covered container. Even better with grass fed cream!
on April 06, 2011
at 01:29 PM
I have tried most of the home made recipes found on the internet with a variety of success, some good and some not so good. Most of which involve heavy or whipping cream with buttermilk as the fermenting agent.
Yesterday I got my hands on a quart of raw Guernsey cream and I am really looking forward to making Creme Fraiche. I read the previous posts above by Tim Rangitsch and Roger Shanafelt and wonder is that easy? I do not need to add any bacteria culture? I have read where people add cheese making bacteria culture when using store bought milk(s). Any advice would be appreciated... Thanks...
on January 10, 2011
at 07:41 PM
The best way we found was to use a large strainer lined with a heavy dish towel.
on December 07, 2010
at 09:47 PM
I just found 4-500 ml containers of cream on sale for 99 cents each (usually $3.49) and snapped them up! (They "expired" yesterday but I'm drinking one straight right now and it tastes great). I'm going to try making some butter and creme fraiche - this thread is full of great info.
The bottles are glass and I can take them back to the store for a $1 credit, so technically I'll be getting paid to enjoy all this delicious local cream. Best deal ever.