Awesome stuff. Thanks. I've had great luck making creme fraiche from 1/2 and 1/2 or heavy whipping cream with a few tablespoons of live cultured buttermilk. It just sits out on the counter for a few days with a cloth overtop. It's significantly better than sour cream from the store because it tastes like sour cream made from ice cream. :)
This was so interesting, I'll be watching iit at least twice! From the level of cream/milk Penny is producing, she's clearly happy, healthy, and getting a quality diet!! How is Peaches doing? I had no idea buttermilk comes from the process of making butter, but it seems self-explanatory now that I type it, lol. Seeing your plastic-wrapped butter reminds me of the vid I watched yesterday - chef made various herbed/garlic butters. What a wonderful thing for your family to enjoy all this bounty from Penny!! Do you notice any difference in taste or texture between store-bought HWC and your 'home-made' cream? Ooohh, I love that pour-topper you put on the sweet creamer!! Where did you get that? The sour cream process was surprising, too! ♥🐄😍♥😍🤠
Audrey, I've been wondering about you. I thought she's out playing with that cow and forgot about us. Lol. So glad to see this video. I know you are going to make lots of good stuff.
question: why did you add some sotre-bought sour cream to your sc? Also, I love your dirty stove. LOL. You are a real person and you don't have time to make every sin gle thing perfect! It gives credibility to your videos, IMO and I i will subscribe!!! :)
Definitely real life over here!😁Similar to making yogurt, adding a small amount of already made (whether store bought or homemade) sour cream acts as a “starter” to get it going. I know there are multiple methods to making sour cream, but this is our favorite for flavor and texture.
So the Jersey cows are the best huh. So all I need is a sweet Jersey cow, two helpful teens and a farm and i'm in business. cold stone creamery and marble slab, your days are numbered.
Dumb question here...I bought raw milk from a dairy farm. I've been skimming the cream daily. It's not a lot of cream at all. About 1/4 inch line every couple days. Also, it's in the fridge. Should I leave the raw milk out on the table to get cream? Does the temp matter?
That’s not a dumb question at all. Do you know what type of cow the milk is coming from? That’s a very minuscule amount of cream. It makes me wonder if the dairy farm is skimming some cream off before they sell the milk. The very minimum amount of cream we have per half gallon jar throughout the year is about 1 inch. Right now, during spring, sometimes half the jar is cream! Definitely dont leave your raw milk out on the counter. You want to keep your milk chilled at all times in order for it to stay fresh as long as possible.
You do need to leave your milk undisturbed in the fridge for many hours to make sure all of the cream has separated in the jar. Once it has been shaken up, it can take several hours for it to separate again.
I make sour cream with my forever buttermilk culture. Just pour your cream into a very clean empty quart jar, add a couple of tablespoons of buttermilk, cover, shake it well, and culture on the counter for up to a day and a half. The buttermilk will be very thick. To keep your buttermilk going, pour milk into the jar when the buttermilk is almost used. Shake to mix, and culture the same as sour cream. After refrigeration, I take a wooden spoon handle and stir it well so it thins out a little.
Do you use the buttermilk leftover from making butter? And do you add instead of store bought sour cream like this video did? I'm trying to stay away from store bought dairy & want to make my own products too
@@moho5790 I bought my original starter online and made buttermilk with it out of whole milk. Unfortunately, at this time I do have to buy whole milk from the store. I just keep the buttermilk and sour cream going from batch to batch.
I combined cream and 2 spoons of the sour cream exactly how you suggested, after 24 h nothing has happened. No curding or thickening... What am i doing wrong?
In theory, it should work, but it would need to be a pretty small instant pot or you’ll end up with a LOT of sour cream.😁Also, I leave mine on the counter for about 36 hours with a lid on to make it taste more like sour cream and less like yogurt.
@@Pursuit.of.Simplicity Thanks!! Gonna try it. I am gonna put it in a jar and add water to the pot . If it don’t work then the dogs and chickens get a treat!
My understanding is half n half is cream and skim milk. Not sure how to make skim (just add water?) So I can make unsweetened half n half. I can't do raw milk alone in my coffee, half n half is different.
Half and half is unsweetened. Half and half is half cream and half milk. I’ve never heard that it is skim milk. Skim milk is literally milk that the cream has been skimmed off of. Our skimmed milk at home still contains a little bit of cream because it is nearly impossible to skim all of the cream off but commercial skim milk almost has a blue tint to it and is pretty much devoid of any nutrients.
Don’t let anyone give you a hard time about your teenagers milking a cow. We were milking at 8 by ourselves ❤
I really appreciated your recipes. Thank you so much. Please continue to keep the homemade ones coming.
So..I guess I need a cow..lol
Thank you for showing butter!
So cool how the only ingredient is milk, but there is an infinite amount of processes to make many products
Glad to see you. Had been wondering about you. Good to see all the yummiest you are learning to make. Fantastic.
Fun and interesting video and sooooo happy to see you back on...seems like it's been for ever.
Same, same, same. I've been missing Audrey's fab videos, too! But she's been uber busy lately, learning how to be a milk maid and what-not!! 🥛🧈🐄😍
This is so awesome. Thanks.
Excellent information I really appreciate your instructions.
Such a great informative video! I always learn something from your videos. Your voice is very soothing and you explain in great detail. Thank you! 🤗 ❤
Awesome stuff. Thanks. I've had great luck making creme fraiche from 1/2 and 1/2 or heavy whipping cream with a few tablespoons of live cultured buttermilk. It just sits out on the counter for a few days with a cloth overtop. It's significantly better than sour cream from the store because it tastes like sour cream made from ice cream. :)
Great video! Thank you for sharing ❤
Great video! I really enjoyed seeing what you’ve been doing with your milk!! So exciting! I can’t wait to see more! Thank you so much for sharing!
Tasty Sourcream. Love how easy you teach. Thank you😊
So good to “see” you Audrey! I’ve missed your videos.
7:48 wow that look delicious. The creamy goodness, god I wish I can have toasted bread and add that thick cream enjoying it with tea :)
I wish we were neighbors!!
One of the best videos about fresh milk i’ve ever seen 👏👏👏
Thank you!!☀️
Awesome. Thankx for sharing.
Now I gotta get me cow. In the City. Lol.
Such an interesting video!
Awesome video!!!!!!
Just made it. Thank you.
This was so interesting, I'll be watching iit at least twice! From the level of cream/milk Penny is producing, she's clearly happy, healthy, and getting a quality diet!! How is Peaches doing? I had no idea buttermilk comes from the process of making butter, but it seems self-explanatory now that I type it, lol. Seeing your plastic-wrapped butter reminds me of the vid I watched yesterday - chef made various herbed/garlic butters. What a wonderful thing for your family to enjoy all this bounty from Penny!! Do you notice any difference in taste or texture between store-bought HWC and your 'home-made' cream? Ooohh, I love that pour-topper you put on the sweet creamer!! Where did you get that? The sour cream process was surprising, too! ♥🐄😍♥😍🤠
How long do you allow the milk to sit to get the separation ?
Cows are such important animals and we take them for granted. If they went extinct we would be in trouble
Yay!! Happy for you ❤️
Can you include links to the products you use? I'd like to get that salad dressing dispenser.
I linked the salad dressing dispenser for you in the description. Thank you for watching!
@@Pursuit.of.Simplicity THANK YOU!!!
The sour cream looks amazing💥
Audrey, I've been wondering about you. I thought she's out playing with that cow and forgot about us. Lol. So glad to see this video. I know you are going to make lots of good stuff.
So if we use a grocery store sour cream to get some started, after that, we could just keep some going from our own sc that we've made, right?
I make butter.... Ricotta ... yogurt ... the butter milk is truly amazing in baking..but next..sour cream
question: why did you add some sotre-bought sour cream to your sc? Also, I love your dirty stove. LOL. You are a real person and you don't have time to make every sin gle thing perfect! It gives credibility to your videos, IMO and I i will subscribe!!! :)
Definitely real life over here!😁Similar to making yogurt, adding a small amount of already made (whether store bought or homemade) sour cream acts as a “starter” to get it going. I know there are multiple methods to making sour cream, but this is our favorite for flavor and texture.
Where did you get the lid for your creamer? Is it glass or plastic?
I linked the salad dressing dispenser for you in the description. Thank you for watching!
So the Jersey cows are the best huh. So all I need is a sweet Jersey cow, two helpful teens and a farm and i'm in business. cold stone creamery and marble slab, your days are numbered.
How to you treat the milk before making ingesting it? Are you using the milk straight from the cow without pasteurizing it?
We filter it and consume it raw. Pasteurizing it would kill all the wonderful health benefits.☀️
Dumb question here...I bought raw milk from a dairy farm. I've been skimming the cream daily. It's not a lot of cream at all. About 1/4 inch line every couple days. Also, it's in the fridge. Should I leave the raw milk out on the table to get cream? Does the temp matter?
That’s not a dumb question at all. Do you know what type of cow the milk is coming from? That’s a very minuscule amount of cream. It makes me wonder if the dairy farm is skimming some cream off before they sell the milk. The very minimum amount of cream we have per half gallon jar throughout the year is about 1 inch. Right now, during spring, sometimes half the jar is cream! Definitely dont leave your raw milk out on the counter. You want to keep your milk chilled at all times in order for it to stay fresh as long as possible.
You do need to leave your milk undisturbed in the fridge for many hours to make sure all of the cream has separated in the jar. Once it has been shaken up, it can take several hours for it to separate again.
I make sour cream with my forever buttermilk culture. Just pour your cream into a very clean empty quart jar, add a couple of tablespoons of buttermilk, cover, shake it well, and culture on the counter for up to a day and a half. The buttermilk will be very thick. To keep your buttermilk going, pour milk into the jar when the buttermilk is almost used. Shake to mix, and culture the same as sour cream. After refrigeration, I take a wooden spoon handle and stir it well so it thins out a little.
Do you use the buttermilk leftover from making butter? And do you add instead of store bought sour cream like this video did? I'm trying to stay away from store bought dairy & want to make my own products too
@@moho5790 I bought my original starter online and made buttermilk with it out of whole milk. Unfortunately, at this time I do have to buy whole milk from the store. I just keep the buttermilk and sour cream going from batch to batch.
bravo
I don't have sour cream, can you use a bit of cream cheese??
I don’t think so, but you could use yogurt if you have that.
I combined cream and 2 spoons of the sour cream exactly how you suggested, after 24 h nothing has happened.
No curding or thickening...
What am i doing wrong?
What kind of cream did you use?
Raw cream from our dairy cow.
When leaving the cream to rest and culture on the counter, how tight should the lid be?
I tighten it all the way.
Can I make sour cream in my instant pot using the yogurt setting? Or would it be to warm?
In theory, it should work, but it would need to be a pretty small instant pot or you’ll end up with a LOT of sour cream.😁Also, I leave mine on the counter for about 36 hours with a lid on to make it taste more like sour cream and less like yogurt.
@@Pursuit.of.Simplicity Thanks!! Gonna try it. I am gonna put it in a jar and add water to the pot . If it don’t work then the dogs and chickens get a treat!
Does this work the same with Nubian goat milk?
I’m not sure. Do goats produce much cream with their milk? All of the recipes in this video require cream, not regular milk.
@@Pursuit.of.Simplicity they do make cream. But not as much as cows do.
This is the best teaching video!
Thank you!🙂
Do you have a video out on the cream cheese, yogurt and mayo?!?!
I can't wait to watch it!❤🧡💛
My understanding is half n half is cream and skim milk. Not sure how to make skim (just add water?) So I can make unsweetened half n half. I can't do raw milk alone in my coffee, half n half is different.
Half and half is unsweetened. Half and half is half cream and half milk. I’ve never heard that it is skim milk. Skim milk is literally milk that the cream has been skimmed off of. Our skimmed milk at home still contains a little bit of cream because it is nearly impossible to skim all of the cream off but commercial skim milk almost has a blue tint to it and is pretty much devoid of any nutrients.
How long do you allow the milk to sit to get the separation ?