Can you guess what I do with the 4 gallons of milk per day from our Jersey cow?
And then I figured out how to get both clabber for the chickens, and sour cream for us, with hardly any work at all! Check out the video and additional written instructions below to see how.
For more information, check out our Cultured Dairy and Cheese eCourse.
Easy Sour Cream: The Print Version
Here’s the quick run-down if you can’t or don’t want to watch a video. 🙂
Start clabber milk right after milking — when the raw milk is still warm enough for culturing. Or, if you don’t milk your own cow, simply let raw milk come to room temperature. Cover milk with a paper towel or cloth napkin and rubber band, then leave to spontaneously sour (or “clabber”) at room temperature for 1 to 2 days. Or longer, in the winter!
Pasteurized milk won’t spontaneously clabber because it lacks the naturally present organisms. You can, however, simulate clabber by adding a mesophilic cheese culture.
After 1 to 2 (or longer) days, both the cream and milk are thickened from the acids produced by the proliferating natural organisms. The cream has also conveniently risen to the top. I skim off the cream — it’s now sour cream — and chill. Then, I take the clabbered milk to the animals. And voila, done! With hardly any effort at all!
To make sour cream without clabbering milk simultaneously, simply refrigerate milk until the cream has risen, skim off the cream, and let it sour at room temperature for 1 to 2 days as demonstrated above.
Do you make sour cream?
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