Buy a pint of buttermilk and freeze in ice trays.Put in good freezer baggie.freeze. Put three cups of whole milk into a tupperware container and add in four icecubes of your buttermilk culture(That you have made).Shake it up.Let sit out on counter for three days.The acid in the buttermilk will NOT let this spoil.Cool and drink.Sorry I forgot where I found this at.I will not be buying buttermilk for a long long time.Cubes in freezer last six months.This will be very lumpy and great tasting!
Well folks,I decided to do sour cream instead of cream cheese for this month,s project. It was very easy and Oh so tasty! Not sure how to navigate to recipe,so here it is,use a medium bowl and put one cup of half and half($1.18 walmart pint).Then for your culture use 2 ice cubes of buttermilk that you have put into an ice tray and froze.Store other cubes in good freezer bag for up to six months.Cover bowl and sit out on counter for 24 hrs.The acid in buttermilk will not let anything bad happen to your sour cream as it is sitting out on counter.Now enjoy and refridgerate!
Here are two good links to check out. www.madmillie.com on U-TUBE. some soothing music to listen to also. The other is www.chickensintheroad.com As soon as I get a ride to the store,I will be making cream cheese and will post results on here.I am going to buy buttermilk and use a pints worth in a quart jar that is filled with half and half.And let this sit out on the counter for a day---to use as my metapholic culture as do not want to wait on shipping time.I already have animal rennet.My milk comes from Walmart as I have no wheels to get to the dairy farms that I would love to go to for the good stuff.Boy I,d be in Heaven to get my milk from the dairy!Will order the calcium chloride to make firmer curds for cheddar cheese when I get to making that one again,which will be soon,this year.