Buttermilk and Sour Cream

Cheese Making photo for Buttermilk and Sour Cream

This recipe produces buttermilk or sour cream depending on the dairy source used, milk for buttermilk and cream for sour cream

Ingredients

Procedure

Heat milk for buttermilk or cream for sour cream to 185 degrees F and hold for 45 minutes. (For added body you can add 1/2 cup of nonfat powdered milk before heating).

Cool milk or cream to 77 degrees F and add 1/8 tsp of culture for 4 or less gallons of milk. Add 1/4 tsp. for over 4 gallons. Stir gently until dissolved.

Hold at 74-77 degrees F for a minimum 16 to 18 hours. Normal room temperature of 72 degrees F will help maintain this temperature during the incubation process.

Refrigerate

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