1

votes

How long should I leave out cream to sour?

Answered on August 19, 2014
Created April 13, 2011 at 5:22 PM

I want to make my own sour cream tonight. I have the raw cream and vinegar. Is it ok if I leave it out (room tempearature) overnight or is that too long? Is it problematic leaving it out that long?

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on April 03, 2012
at 11:28 PM

"voila" ........

84666a86108dee8d11cbbc85b6382083

(2399)

on May 09, 2011
at 04:33 PM

Leaving cream outside is not problem although all the procedures people are listing actually produce creme fraiche not sour cream (if I compared the product made that way vs. store bought creme fraiche/sour cream).

84666a86108dee8d11cbbc85b6382083

(2399)

on May 09, 2011
at 04:29 PM

Cream + butter milk = Creme fraiche

97069359651f864ccd1f20b4ff261cf8

(25)

on April 14, 2011
at 11:59 AM

Haha, me too! Takes 10 mins to actually make the butter, but you have to let the cream sit out for 12ish hours. Anywho, I came across this video and used this method: http://www.youtube.com/watch?v=oropJD0CUxI I'd love to have my own cow.

345c1755efe005edd162b770dc6fb821

(8767)

on April 13, 2011
at 07:42 PM

I'm curious...how do you make the butter? A friend of mine has a cow at her weekend house and were talking about doing something with the raw milk....would love to understand about raw milk, making butter, how to make the cream....I'm a city girl :)

Cf626d3fba66c18297b3f1116a920e58

(3417)

on April 13, 2011
at 07:32 PM

Do you get your raw cream locally or from some web site?? I've been looking for a good raw dairy source, but I haven't been able to find any. Thanks!

97069359651f864ccd1f20b4ff261cf8

(25)

on April 13, 2011
at 06:26 PM

http://www.natural-by-nature.com/cream.htm here's the brand they have at WF that I used. Also, the butter is really good! Looks like it's pasteurized though... I don't know jack about raw, unfortunately, and I wish I could find some around here.

77877f762c40637911396daa19b53094

(78467)

on April 13, 2011
at 06:04 PM

Thanks, but I think the sour cream recipe above is for pasteurized cream. I am using raw (unpasteurized) cream.

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5 Answers

2
E2509359e2a386f3ec2366abd878e8df

on April 13, 2011
at 05:42 PM

From: http://homecooking.about.com/od/dairyrecipe1/r/bldairy12.htm

Make your own homemade sour cream from heavy cream and buttermilk or more sour cream. Plan ahead to give the sour cream 24 hours to thicken up and chill. Prep Time: 24 hours Cook Time: 5 minutes Total Time: 24 hours, 5 minutes Ingredients: 1 cup heavy cream 1/4 cup sour cream or buttermilk Preparation: Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.

Chill homemade sour cream well before using and keep refrigerated.

From: http://www.paleofood.com/convert.htm

Sour cream - chilled coconut milk combined with a few drops of lemon juice

77877f762c40637911396daa19b53094

(78467)

on April 13, 2011
at 06:04 PM

Thanks, but I think the sour cream recipe above is for pasteurized cream. I am using raw (unpasteurized) cream.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 09, 2011
at 04:29 PM

Cream + butter milk = Creme fraiche

1
E14b419836f4284dca733eee9dc4784c

on April 03, 2012
at 08:52 PM

In our farm back home we will just let the cream sit in the kitchen counter for 24hrs and walala!!!! this became delicious sour cream or as we called jocoque, and if you use the same container the next day with washing of the previous day sour cream (JOCOQUE) it will be even better.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on April 03, 2012
at 11:28 PM

"voila" ........

0
Ac9425a387b78cb37a01972fe848bddb

(655)

on May 09, 2011
at 03:28 PM

I simply let the heavy cream sit for 24 hours and it thickened up pretty well. Could i just eat it as is or will there be indigestion?

0
Cf626d3fba66c18297b3f1116a920e58

(3417)

on April 13, 2011
at 07:31 PM

Using raw vs. pasteurized cream shouldn't matter since it's lactose fermentation that drives the souring process, and the pasteurization process doesn't affect lactose.

Oddly enough, I tried to make sour cream for the first time last night. I added a few tbsp of some storebought sour-cream to some store-bought cream (Bad Paleo! Bad! ...it happens.) 20 hours later, it kind of tastes like sour cream. Awesome :)

0
97069359651f864ccd1f20b4ff261cf8

on April 13, 2011
at 06:21 PM

I left my pint of cream out overnight last weekend (14 or so hours) and made butter with it. It didn't smell sour or gross at all. Haven't tried making sour cream, so I'm not sure if this helps.

97069359651f864ccd1f20b4ff261cf8

(25)

on April 13, 2011
at 06:26 PM

http://www.natural-by-nature.com/cream.htm here's the brand they have at WF that I used. Also, the butter is really good! Looks like it's pasteurized though... I don't know jack about raw, unfortunately, and I wish I could find some around here.

97069359651f864ccd1f20b4ff261cf8

(25)

on April 14, 2011
at 11:59 AM

Haha, me too! Takes 10 mins to actually make the butter, but you have to let the cream sit out for 12ish hours. Anywho, I came across this video and used this method: http://www.youtube.com/watch?v=oropJD0CUxI I'd love to have my own cow.

345c1755efe005edd162b770dc6fb821

(8767)

on April 13, 2011
at 07:42 PM

I'm curious...how do you make the butter? A friend of mine has a cow at her weekend house and were talking about doing something with the raw milk....would love to understand about raw milk, making butter, how to make the cream....I'm a city girl :)

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