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North/Central Europe: How To Make Butter and Buttermilk From Scratch

Please note: this article is about making real buttermilk and butter at home. If you're not interested in the butter, and only want a buttermilk substitute to bake with, please check this article about making and keeping a buttermilk plant or artificial buttermilk substitute. For more general information on buttermilk, please click here.

North/Central Europe: Sour Cream From Scratch (Method 2: Pasteurized)

If you are in any doubt whatever about the cleanliness of your raw ingredients, are concerned about making sour cream without pasteurizing it, or or don't know whether your ingredients have been pasteurized or not, this is the recipe to use.

If you are working with raw milk straight from the cow, use this recipe.

Ingredients:

  • 1 qt cream

  • 1/2 cup buttermilk

Scald out with boiling water a stainless steel container.

North/Central Europe: Sour Cream From Scratch (Method 1)

There are two ways to proceed when making sour cream at home: you can either pasteurize it, or not bother. This recipe does not pasteurize the cream, making it properly a "clabbered" cream. this one does include pasteurization. The flavor in this recipe may be better than in the other one, depending on the quality of your cream.

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