Easy Homemade Sour Cream

My husband likes sour cream and he has been asking for it for awhile but he also likes homemade everything.  I finally got around to making it and it was so easy that we'll have homemade from now on.  The taste was far more superb than store bought and the color was a soft cream yellow color as oppose to the white color from the store's.   This means of course a healthier choice.  But you do need some milk kefir grains to make it.   You can get some from a friend who has some.  Some farmer's markets would sometimes have them.  You can order from Cultures for Health or straight from me.  I now have some dehydrated ones.

You will need:

A 2 cup glass jar

1  3/4 cup heavy whipping cream

About 1/2 Tablespoon of milk kefir grains

Instructions:

Pour the whipping cream in the jar and add the grains.  Cover with coffee filter, cloth or napkin and secure with rubber band.  Leave in kitchen counter for 12-24 hours.  Check to see if it's done.  When it is the way you like it, simply remove the grains with plastic spoon from the jar.  The grains would tend to stay on the top.  Cover cream with lid and put in the refrigerator.  Yumm!

 

Read More

Homemade Lacto Fermented Mayonnaise

 

Every Tuesday is a fun day in the kitchen when I spend the day preparing for the week's meals.  This Tuesday I made Lacto Fermented Mayonnaise, among other things that I will share as well.   The main reason why we make our own mayonnaise is because I know what's in it.  I have yet to find a good one out there.  Most brands are made with canola oil which we try to avoid for it's  highly GMO produced and goes rancid very easily and we have been done with preservatives many years ago. And it's super easy to make.  I made this one in 5 minutes ad most of the time was pouring the oil slowly.  You will need:

2-4 egg yolks (pastured or organic is best)

1/2 teaspoon of dry mustard

1-2 Tablespoons of lemon juice

1 teaspoon of balsamic vinegar (I substitute with half apple cider vinegar and half maple syrup)

2 teaspoons of red (or white) wine vinegar

1 Tablespoon of whey (optional)*

1 teaspoon of salt (I use Redmonds or celtic sea salt)

3/4 cup of extra virgin olive oil

Directions:

Mix all ingredients in a blender except for oil.  Pour in oil in a thin, steady stream until it is gone and mixture is thick.  Done!

 

*Whey will help the mayonnaise last several months refrigerated as opposed to 2 weeks without whey.  It will also add enzymes and increase nutrient content to your food.  If you add the whey, leave it at room temperature , well covered, for 7 hours before refrigerated.

You can also add flavors to it as you desire, garlic, herbs, spice etc.

Do you make your own mayonnaise?  What is your favorite recipe?

 

Read More