1 quart of store bought organic pasteurized cream (Not ultra pasteurized)
1/3 cup previous batch
1 quart mason jar
3 3/4 cups of organic raw cream
1/4 cup of previous batch. whisk together well
Place the cream fresh in a quart mason jar in a warm spot for 24 hours to 36 hours (I hold mine at 36 hours)
After 24 hours to 36 hours the crème fraiche should be set. ( Need to be cultured for a minimum 24 hours to be GAPS approved)
Now you have crème fraiche! Use this traditional fermented dairy product to nourish yourself and your family in your favorite recipes.
Do not forget to reserve some of the cultures you created from the previous batch in order to supplement a new batch. You can continue making crème fraiche indefinitely by adding more milk or cream to the jar as you use it. The bacteria will continue to feed off of the new milk or cream and ferment to create more Crème Fraiche!
Sometimes crème fraiche will separate during the culturing process. Reserve the whey for your ferments!
Homemade crème fraiche is thinner than store-bought crème fraiche. Store-bought crème fraiche generally adds thickeners and other added ingredients to make a thicker product. Not GAPS legal
add a 1/2 cup store bought yogurt, previous batch, starter
Place culture a in a 1/2 gallon jar
Add farm fresh milk add culture put lid on
Place in a warm area 24-48 hours depending on how thick you want the product to be.
Now you have yogurt! Use this traditional fermented dairy product to nourish yourself and your family in your favorite recipes.
Do not forget to reserve some of the cultures you created from the previous batch in order to supplement a new batch. You can continue making yogurt indefinitely by adding more milk or cream to the jar as you use it. The bacteria will continue to feed off of the new milk or cream and ferment to create more yogurt!
If the yogurt starts to separate you can strain through a cheese cloth to delicious creamcheese.
For thicker yogurt it helps to boil the milk, but then the yogurt will not be raw
Did you know…? Milk Kefir can be swapped out for cream cheese in recipes and also made into ice cream! Keifer is a fermented liquid that provides microbiotics to your diet; it can be made in water or milk. Check out these options for tasty and healthy dairy-based food for your family.
Once the milk starts to curdle it will need to be strained through a cheesecloth. Do not forget to remove your Kefir grains…
Once the whey has separated about 1/4 inch from the milk kefir use a cheesecloth to strain so the kefir can separate from the whey.
Hang the cheesecloth above a bowl and drain off whey for 12 hours or until the whey stops dripping.
When the kefir is no longer dripping, wrap the cheese in the cheesecloth or whatever you use to drain it and place it in a colander.
You may place a semi-heavy object on top of the cheesecloth to help the liquid drain the whey faster. Once the whey has drained off the end result will be a delicious, healthy, pro-biotic-filled cream cheese product.
Kefir Cream Cheese!
** Note: Do not toss the whey (liquid) there are millions of amazing digestive enzymes and live probiotics in it too. Transfer it to a glass bottle/jar and store in the fridge for later use. Plants and critters (people too!) love whey!