From the kitchen
Goat's Milk Sour Cream
Fermented with a starter culture for an extra-bright baked potato topper.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups goat's milk cream
- 2 tablespoons cultured buttermilk or sour cream with live cultures
Method
- Whisk the cream and cultured buttermilk together in a clean glass jar.
- Cover loosely and let sit at room temperature, 70-75°F, for 12-24 hours, until thickened and tangy.
- Stir well, cover tightly, and refrigerate at least 4 hours before serving — it will continue to thicken as it chills.
- Use within 10 days.
Kitchen note
The warmer the room, the faster this cultures — start checking at 12 hours in summer.
Culinary Library
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