The other day, based on what I read at Fias Co Farm, I tried turning my chevre into “sour cream”. It isn’t true sour cream because it isn’t from the cream. However, the taste is so good and the texture so right that we all swear (not really) it is the best sour cream we’ve ever had.
Just warning you, the process is a little complicated.
Put about 1 cup of chevre in the food processor, add a tablespoon of raw milk, and blend until smooth. Add more milk and blend, tablespoon by tablespoon, until the “cream” is the right consistency. Chill or serve immediately.
See how hard that is?
I think you can do the same thing with yogurt-cheese (labni/labneh/labani) or kefir-cheese, too. Has anyone tried this before?
The reason I love this is because we get very little cream from our goat milk, due to its being naturally homogenized. Although a little cream rises to the top if the milk is left undisturbed in the fridge for a few days, it is not that much, nor do I have that much time to wait. Yet I am able to make a batch of chevre from whole milk every other day – which gives me plenty of cheese to turn into this “sour cream.”
The other way to get sour cream from chevre is not to let the whey drip out as long. (This also works as a mayo substitute!)
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