Wednesday, August 10, 2011

June's Au Lait du Mois: Sour Cream

Yes, yes, it's August. But June's Au Lait du Mois was in fact made in June!

No, that picture is not plain sour cream. Rebecca made a dip out of the sour cream by adding Penzeys Spices Chip and Dip Seasoning. Yum!
Sour Cream adapted from Ricki Carroll's Gourmet Home Dairy Kit
  • 1 qt. light cream
  • 1 packet sour cream culture

  • 2 qt. pot with lid
  • Dairy Thermometer
  • Slotted spoon
  • Yogotherm yogurt incubator

  • Pour the light cream into a 2 qt. pot and affix the thermometer in a readable position.
  • Heat the light cream to 86 degrees.
  • Pour the light cream into the Yogotherm.
  • Sprinkle 1 packet of the sour cream culture over the top of the light cream. Wait about a minute to let the culture bloom. Then stir the culture into the light cream.
  • Cover and allow to set for 12 to 24 hours. We let ours set for 24 hours and it seemed a bit thin.

Previous Au Lait du Mois:

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