Does anybody know how to make sour cream, cr茅me fraiche cream cheese and cottage cheese at home?

Here in rural NZ, cream is easy to obtain and cheap, but these other products are expensive.|||Ingredients:





1 quart heavy sweet cream


3 1/2 tablespoons cultured starter.


Directions:





Sour cream is made from cream which has been acted upon by lactic acid. The most common way to get this lactic acid is through the action of bacteria, particularly Streptococcus lactis. When cream is allowed to stand exposed to the air, bacteria settle on the cream and begin growing. It is possible for the proper bacteria to grow, but it is more likely for the bacteria which grow to give the cream disagreeable or unpalatable flavors. Freeze-dried packets of bacteria are available.You can also use buttermilk with active bacteria.





If you are using freeze-dried bacteria, follow the directions on it to make a starter. You are looking for An acid level of at least 1 percent. It is more consistently successful if the cream is pasteurized before the culture is added.





To pasteurize, place the cream in a double boiler. Fill the bottom with water and heat. Bring the temperature of the cream up to 155 degrees and not over 160 degrees. Hold this temperature for 30 minutes. Cool the cream to 65 degrees by immersing the pot in ice water. Pour the cream in a quart-sized jar and add the culture. Close the lid tightly. Shake gently for a few moments to thoroughly mix the starter through the cream. Keep the cream at a temperature between 70 and 80 degrees for 16 to 24 hours. After 15 hours, start tasting the cream. When it is acid enough, put it in the refrigerator and let it cure for 24 hours





HOMEMADE CREAM CHEESE





Recipe By :


Serving Size : 64 Preparation Time :0:00


Categories :


Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


-----CHEAPER AND BETTER-----


1 ga Whole milk


1 qt Cultured buttermilk


1/2 ts Salt





Pour milk and buttermilk into a large pan and suspend


the thermometer in the milk. cook over medium heat,


stirring occasionally until the termperature reads 170


degrees.





Keep the mixture on the heat and the temp of the milk


between 170 and 175 degrees. After 30 minutes, the


mixture should start to separate into curds (the


lumps) and whey (the liquid).





Line a strainer with several lavers of moistened


cheesecloth and set it inside a large bowl to lift the


curds from the milk mixture and lay them in the


cheesecloth. Pour the remainder of the whey through


the cheesecloth andsave the whey other recipes.





Let curds drain at room temp for 2-4 hours. Remove


the cheese form the cheescloth and place in blender


with the salt. Blend until creamy.





Store the cheese in small containers with tight


fitting lids and refrgerate. Cheese can also be


frozen thawed and then beaten again in blender until


creamy.














Thought i%26#039;d share this with you as it made me laugh-


Ingredients


1 cup heavy cream


1/4 cup sour cream or buttermilk (yes homemade sour cream requires bought in sour cream!!





Instructions


Mix creams in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.