I’m digging in the eCourse forums for today’s (cultured dairy related) Q & A. This question comes from DeDe.
“I have some raw cream that’s been in my fridge for about a month. It now smells sour but not quite like sour cream. What can I do with it? It doesn’t smell “bad” necessarily like pasteurized cream would smell and it’s not clumpy. It’s very thick, though, just like thick cream.”
Boy, I’ve been there, and I have very good news for you. As you know, raw milk and cream sour rather than spoil — reason #4 of the 6 reasons (raw) cultured dairy is so fabulous. You can still use this cream!
This kind of gently soured cream makes the best cultured butter! You can even sour it a bit more — by adding a mother culture, such as buttermilk with active cultures or a mesophilic cheese culture. Refer to the instructions in the cultured butter post for more information on this.
(By the way, I’ll be sharing a video tutorial of making cultured butter in the Cultured Dairy and Basic Cheese eCourse.)
Another idea. If you want to use your soured cream right away, it makes a wonderful creme fraiche to drizzle on burritos, tacos, chili, soups, stews, potatoes, oatmeal, granola… or on fresh fruit! Even chocolate ice cream is fantastic just a teensy bit sour.
Some of my recipes which are great with drizzly soured cream are:
- Sloppy Joe’s In a Bowl
- Soaked Granola
- Split Mung Bean Soup
- Rice Bowls or Potato Bowls
- Burritos, Egg or Meat
As long as you add it at the end and it doesn’t get too hot — you’ve just boosted or added probiotic benefits to all those meals!
If you’d prefer the cream a bit more sour — more creme fraiche like — just leave it out at room temperature for 12 to 24 hours for the cream to develop its culture. Or you can boost the culturing by adding live buttermilk or a mesophilic culture.
Now it’s your turn to help DeDe out. How do you use up slightly soured cream? Please share in the comments!
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