1 g
SUGAR: 0 g
----
----
1 quart heavy cream
1 teaspoon salt
----
Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Slowly, bring the mixer up to medium speed.
Continue whipping for 8–10 minutes. The mixture will first look like whipped cream and then, all of a sudden, will look and sound more watery. Drain off this “butter water” and continue whipping on low for another 2–3 minutes. You want to get as much of this water out as possible.
Prepare a large bowl with very cold water. Gather the butter together into a ball and place it under the cold water. Knead it a few times with your hands, which releases the “butter water” and keeps the butter fresh.
Your butter is now ready. If desired, feel free to knead in the salt or any other additives you’d like.
Store your butter in a covered container in the refrigerator for up to 2 weeks.
Sour Cream
The best way to make sour cream is with a starter, either a prepackaged starter or a dollop from a previous batch, because it provides just the right flavor and texture. However, it’s difficult to find probiotic sour creams in the grocery store that aren’t thickened with carrageenan, which is a known irritant in the colon, or gums, which are highly processed, and both of which interrupt the natural probiotics when reculturing a new batch. Also, sometimes you don’t want to wait for a purchased starter to arrive in the mail, so this recipe is perfect for when you need a nutritious, homemade batch on the fly. Keep in mind that the buttermilk will best mimic the flavor of a store-bought sour cream.
----
HANDS-ON: 5 minutes
INACTIVE: 24 hours
INACTIVE: 24 hours
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 1 pint
COST PER SERVING: $
CALORIES: 213
FAT: 22 g
PROTEIN: 2 g
SODIUM: 39 mg
FIBER: 0 g
CARBOHYDRATES: 2 g
SUGAR: 1 g
----
----
1 pint heavy whipping cream
1 ⁄ 2 cup cultured buttermilk, lemon juice, or white vinegar
----
Place cream in a quart-size jar and add in your acidic medium. Stir briefly.
If you have used buttermilk, simply cover tightly and set aside.
If you have used lemon juice or vinegar, observe the mixture as you stir to check if the cream has begun to curdle. If it has not thickened or curdled at all, add another tablespoon or two; then stir again.
Cover tightly and set aside at room temperature for 24 hours or until the mixture becomes thick. Move to the refrigerator to finish setting, 2–3 hours.
Store your sour cream in an airtight container in the refrigerator for up to 1 week.
Buttermilk
Culturing buttermilk can take a day or so, but if you don’t have that much time or just don’t want to purchase a starter culture, this homemade version will do the trick. Quick and easy, this recipe only takes a few minutes to put together and renders baked goods light and tender.
----
HANDS-ON: 5 minutes
INACTIVE: 5 minutes
INACTIVE: 10 minutes
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 2 cups
COST PER SERVING: $
CALORIES: 38
FAT: 2 g
PROTEIN: 22 g
SODIUM: 27 mg
FIBER: 0 g
CARBOHYDRATES: 3 g
SUGAR: 3 g
----
----
2 cups milk
2 tablespoons lemon juice
----
Place the milk in a measuring cup or bowl; then add the lemon juice and stir to combine.
Let sit uncovered for 5–10 minutes at room temperature. The buttermilk is finished as soon as the mixture thickens and begins to curdle.
Use immediately or store the buttermilk in the refrigerator in an airtight container for up to 5 days.
Cream Cheese
The true way to make cream cheese involves a starter culture and is very easy, but if you’re wanting a schmear ready for your breakfast tomorrow morning, you make labneh. It’s a Middle Eastern soft cheese that stands in as a “shortcut” version of cream cheese and tastes delicious. It makes for an extra lovely treat when you add lemon juice and dried mint to it.
----
HANDS-ON: 5 minutes
INACTIVE: 1–2 hours
INACTIVE: 2 hours
DIFFICULTY LEVEL: ∗∗
YIELD: Serves 8; Makes 1
SUGAR: 0 g
----
----
1 quart heavy cream
1 teaspoon salt
----
Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Slowly, bring the mixer up to medium speed.
Continue whipping for 8–10 minutes. The mixture will first look like whipped cream and then, all of a sudden, will look and sound more watery. Drain off this “butter water” and continue whipping on low for another 2–3 minutes. You want to get as much of this water out as possible.
Prepare a large bowl with very cold water. Gather the butter together into a ball and place it under the cold water. Knead it a few times with your hands, which releases the “butter water” and keeps the butter fresh.
Your butter is now ready. If desired, feel free to knead in the salt or any other additives you’d like.
Store your butter in a covered container in the refrigerator for up to 2 weeks.
Sour Cream
The best way to make sour cream is with a starter, either a prepackaged starter or a dollop from a previous batch, because it provides just the right flavor and texture. However, it’s difficult to find probiotic sour creams in the grocery store that aren’t thickened with carrageenan, which is a known irritant in the colon, or gums, which are highly processed, and both of which interrupt the natural probiotics when reculturing a new batch. Also, sometimes you don’t want to wait for a purchased starter to arrive in the mail, so this recipe is perfect for when you need a nutritious, homemade batch on the fly. Keep in mind that the buttermilk will best mimic the flavor of a store-bought sour cream.
----
HANDS-ON: 5 minutes
INACTIVE: 24 hours
INACTIVE: 24 hours
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 1 pint
COST PER SERVING: $
CALORIES: 213
FAT: 22 g
PROTEIN: 2 g
SODIUM: 39 mg
FIBER: 0 g
CARBOHYDRATES: 2 g
SUGAR: 1 g
----
----
1 pint heavy whipping cream
1 ⁄ 2 cup cultured buttermilk, lemon juice, or white vinegar
----
Place cream in a quart-size jar and add in your acidic medium. Stir briefly.
If you have used buttermilk, simply cover tightly and set aside.
If you have used lemon juice or vinegar, observe the mixture as you stir to check if the cream has begun to curdle. If it has not thickened or curdled at all, add another tablespoon or two; then stir again.
Cover tightly and set aside at room temperature for 24 hours or until the mixture becomes thick. Move to the refrigerator to finish setting, 2–3 hours.
Store your sour cream in an airtight container in the refrigerator for up to 1 week.
Buttermilk
Culturing buttermilk can take a day or so, but if you don’t have that much time or just don’t want to purchase a starter culture, this homemade version will do the trick. Quick and easy, this recipe only takes a few minutes to put together and renders baked goods light and tender.
----
HANDS-ON: 5 minutes
INACTIVE: 5 minutes
INACTIVE: 10 minutes
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 2 cups
COST PER SERVING: $
CALORIES: 38
FAT: 2 g
PROTEIN: 22 g
SODIUM: 27 mg
FIBER: 0 g
CARBOHYDRATES: 3 g
SUGAR: 3 g
----
----
2 cups milk
2 tablespoons lemon juice
----
Place the milk in a measuring cup or bowl; then add the lemon juice and stir to combine.
Let sit uncovered for 5–10 minutes at room temperature. The buttermilk is finished as soon as the mixture thickens and begins to curdle.
Use immediately or store the buttermilk in the refrigerator in an airtight container for up to 5 days.
Cream Cheese
The true way to make cream cheese involves a starter culture and is very easy, but if you’re wanting a schmear ready for your breakfast tomorrow morning, you make labneh. It’s a Middle Eastern soft cheese that stands in as a “shortcut” version of cream cheese and tastes delicious. It makes for an extra lovely treat when you add lemon juice and dried mint to it.
----
HANDS-ON: 5 minutes
INACTIVE: 1–2 hours
INACTIVE: 2 hours
DIFFICULTY LEVEL: ∗∗
YIELD: Serves 8; Makes 1
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