http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html Loving simple, natural, and intentional living Sun, 12 Feb 2012 04:04:26 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html/comment-page-1#comment-25902 sarah Fri, 14 May 2010 00:58:29 +0000 http://www.passionatehomemaking.com/?p=478#comment-25902 i make homemade sour cream by putting my kefir grain in 1-2 cups of cream and letting it sit for 48 hours. it makes wonderful smooth and creamy sour cream! i make homemade sour cream by putting my kefir grain in 1-2 cups of cream and letting it sit for 48 hours. it makes wonderful smooth and creamy sour cream!

]]> http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html/comment-page-1#comment-9959 penelope Thu, 23 Apr 2009 16:56:15 +0000 http://www.passionatehomemaking.com/?p=478#comment-9959 I have to add that to my list, great post! You might want to try this <a href="http://www.yourkefirsource.com/a-special-kefir-soup" rel="nofollow">Kefir Soup</a> too. I'm excited to hear what you think. : ) I have to add that to my list, great post! You might want to try this Kefir Soup too. I’m excited to hear what you think. : )

]]> http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html/comment-page-1#comment-7052 Brook Tue, 27 Jan 2009 17:54:20 +0000 http://www.passionatehomemaking.com/?p=478#comment-7052 This absolutely helps, Lindsay. I did have more luck yesterday when trying it. And YES..our house is cold. I let it sit for about 36 hours and the kefir was much thicker than it had been. I haven't tried straining it yet but, I'm hopeful. I also tried to make the creme fraiche using creme and buttermilk and it's taking forever...I'm assuming for the same reason - a cold kitchen! Thanks again for your help. It is much appreciated. This absolutely helps, Lindsay. I did have more luck yesterday when trying it. And YES..our house is cold. I let it sit for about 36 hours and the kefir was much thicker than it had been. I haven’t tried straining it yet but, I’m hopeful. I also tried to make the creme fraiche using creme and buttermilk and it’s taking forever…I’m assuming for the same reason – a cold kitchen! Thanks again for your help. It is much appreciated.

]]> http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html/comment-page-1#comment-7033 Lindsay Mon, 26 Jan 2009 16:54:48 +0000 http://www.passionatehomemaking.com/?p=478#comment-7033 You will need to let it sit longer at room temperature. If it is colder in your house, as it is in mine, it can take any where from 36-48 hours to solidify. And yes, it does take some time to get your kefir grains activated, especially if they have been sitting in the fridge between batches. My kefir takes longer to solidify because I only make a quart per week and thus the grains are sitting in the fridge in a bit of milk in between batches. Hope that helps! You will need to let it sit longer at room temperature. If it is colder in your house, as it is in mine, it can take any where from 36-48 hours to solidify. And yes, it does take some time to get your kefir grains activated, especially if they have been sitting in the fridge between batches. My kefir takes longer to solidify because I only make a quart per week and thus the grains are sitting in the fridge in a bit of milk in between batches. Hope that helps!

]]> http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html/comment-page-1#comment-7022 Brook Sun, 25 Jan 2009 21:56:30 +0000 http://www.passionatehomemaking.com/?p=478#comment-7022 <ul> Hi Lindsay, I just tried making this today. I used a coffee filter and funnel (suggested by the person I got my kefir grains from) and strained it that way. However, the kefir just ran right through and there were virtually no solids (curds) left in the filter. I'm wondering if you know why this may have happened. I have only been making kefir for a couple weeks and I'm wondering if maybe the kefir grains are just not up to speed yet. I have used both raw milk and regular whole milk and both come out the same consistency after 24 hours...not very thick. Any suggestions? Hi Lindsay,
I just tried making this today. I used a coffee filter and funnel (suggested by the person I got my kefir grains from) and strained it that way. However, the kefir just ran right through and there were virtually no solids (curds) left in the filter. I’m wondering if you know why this may have happened. I have only been making kefir for a couple weeks and I’m wondering if maybe the kefir grains are just not up to speed yet. I have used both raw milk and regular whole milk and both come out the same consistency after 24 hours…not very thick. Any suggestions? ]]> http://www.passionatehomemaking.com/2008/05/making-sour-cream-from-kefir.html/comment-page-1#comment-1567 Shirley Mom of 6 Thu, 08 May 2008 02:11:51 +0000 http://www.passionatehomemaking.com/?p=478#comment-1567 My favorite sour cream is made from fresh raw cream (skimmed off our milk from the local farm). Save 2 cups for sour cream. Shake the rest of the cream for butter. Save the buttermilk and let it sit at room temp over night. The next day put your 2 cups cream in a quart mason jar or a jar that will hold at least 2 1/2 cups. Add 2 tablespoons of buttermilk to the cream. Stir. Let sit a room temp for 24 hours. Refrigerate for a few hours before serving. This makes a very mild creamy sour cream! My favorite sour cream is made from fresh raw cream (skimmed off our milk from the local farm). Save 2 cups for sour cream. Shake the rest of the cream for butter. Save the buttermilk and let it sit at room temp over night. The next day put your 2 cups cream in a quart mason jar or a jar that will hold at least 2 1/2 cups. Add 2 tablespoons of buttermilk to the cream. Stir. Let sit a room temp for 24 hours. Refrigerate for a few hours before serving. This makes a very mild creamy sour cream!

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