Hi all!
I was able to find half and half cows cream (Kroeger,s brand) convience store/ gas station.
At 11AM, I warmed the cream to the correct temperature and added the culture from New England Cheese Making. I covered the bowl with a cloth kitchen towel. The kitchen was within the recommended temperature. At 11PM, I checked the progress. I could not detect that anything had happened. I rechecked the ambient temperature. I thought perhaps the cream was mislabeled or the culture was bad. The next time I checked it 21 hours had elapsed. Yey! It was sour cream with great flavor but a wee bit thin. I will add some powdered milk the next time as a thickener.
The "thin-ness" may be because it was half and half, rather than whole cream, but I think the powdered milk will help that out.
I'm planning on buying sour cream culture for when my cow freshens again, as I was never able to come up with anything just right in flavor and texture by using other cultures.
Quote from: MrsKK on April 22, 2010, 12:21:50 PM
The "thin-ness" may be because it was half and half, rather than whole cream, but I think the powdered milk will help that out.
I'm planning on buying sour cream culture for when my cow freshens again, as I was never able to come up with anything just right in flavor and texture by using other cultures.
Hi Mrs KK!
Thank you for your response.
In my haste, I neglected to include that the Kroeger's Half and Half was the only cream product that I could find that was not UP.
I appreciate your help. I have learned a lot from your posts.
You're very welcome!
I have to admit that I really admire those of you who have to buy milk in a store to make your cheese. I never would have gone into this venture if that were my case. As it is, I had to find a way to use up all the milk that my cow produces.