
Surprisingly successful experiment!
A small starter of Proper Swedish Buttermilk, which I tried culturing from a little of the Proper Swedish Sour Cream Mr. C felt a need to pick up to make some Proper Dip over the weekend 😉
(I didn’t notice that it tasted much different from other cultured sour cream, but hey. It is a slightly different culture from the usual crème fraîche, which I have also used to make buttermilk because you can’t just buy a jug at any store here. He was happy enough with it that I thought I might as well try to make more, easy as it is.)
That had me worried for a while. I just used what was left in the container for a starter (which explains the cup of milk batch), and the jar sat for a couple of days without doing anything obvious. It wasn’t going nasty, so I just left it alone and it did eventually thicken up and smell fine. The room temperature in here is not that high, so that probably didn’t help much. Not much of a waste if it hadn’t turned out, but I was pleasantly surprised it did. Hopefully it’s a strong enough culture to keep going past a few batches, but we’ll see.
That’s some condensation on the jar, BTW, because I just pulled it out of the fridge from earlier to put a spoonful into some cream. (Also some label residue, but yay reusing jars.) Planning to use more for a usable sized batch of actual filmjölk too, as soon as I get more milk at the store. He’s afraid to drink it or use it on cereal (seriously, Swedes do that) since he went lactose intolerant in college and suddenly got sick off the commercial stuff. Don’t blame him, even if longer cultured homemade shouldn’t have nearly as much lactose left.
But, it’s pretty good stuff, and should be useful even with kefir already going. If nothing else, for more Proper Sour Cream cheap 🙄
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