Tried churning my store brought sour cream for over 30 minutes and while it does get runny, it doesn't seem to separate 😭 The packaging doesn't mention any stabilizers not sure why it isn't working 😢

Where do you buy RAW Cultured Sour cream? The store bought cultured sour cream with enzymes has milk in it and won't work.

You are so welcome!! I'm glad my older videos are getting put out there!

YESSS I used to buy cultured butter but it didn't occur to me how the culturing may happen. 😅

I know how to make cheese with curd but not butter :)

Thanks so much for watching and sharing the wonderful memories!♡

I hoped it would work and was super glad when it did! Thanks for being here!

Who doesn't love butter? Our youngest used to beg for it and eat it like cheese. We had to keep a limit on him 😅

@@SageandStoneHomestead 😆😆

Thank you so much!!

You're so welcome! Thanks for watching!

hahah Thanks!!

You bet! I'm so glad this was helpful to you!

You absolutely can! It is superior, you'll be hooked!

Also, Happy Holidays to you too! Thank you! 🎄❤🎄🐐

That's neat! I've never heard of thst!

I'll definitely incorporate more ways to cook what the homestead brings in! ❤

@@SageandStoneHomestead thank you so much. I've learned alot from watching you. Thank you

You betcha! I'm so glad. ❤

Haha you saw him? 😉❤

That's so awesome!! Thanks for sharing!!

You bet! A food processor is genius!!

To make cottage cheese we have just left the raw milk out on the counter to clabber! The curds are not as defined and textured as store bought cottage cheese. I would love to figure that out too! If I do I will let you know. I have the Slavic Beauty cream separator (from Caprine Supply) and it comes apart (many pieces) very thoroughly and can definitely get totally clean. I don't want to use it more than once a week though because it is a process to break it all down. Not difficult just tedious. Right now I get a quart of cream from 2.5 gallons of milk, but that's with it set at a pretty thick consistency. I need to play around with that! Definitely let me know when you make butter with sour cream!

No problem! Enjoy!

I've seen blender butter recipes before! I bet it would work! If you over whip your butter you get whipped butter which may or may not be what you're going for. So watch it!

@@SageandStoneHomestead Good point! I hadnt thought of whipped butter. My hubby likes whipped butter and whipped cream cheese but I dont really care for it whipped lol.

I discovered whipped butter by accident 😅😅❤

This is the Slavic Beauty Cream Separator and I got it from Caprine Supply Online! www.caprinesupply.com/new-electric-cream-separator.html

@@SageandStoneHomestead thank you

It got sour in the fridge from being in there too long before I dealt with it. It does taste goaty as it sours but we like that. It tastes "of goat" but not "like a goat" LOL!!

@@SageandStoneHomestead thanks for answering! I'll have to try this! Do you still make the cultured butter?

Yes! We save newest milk for cheese and older milk to skim and make butter ♥

Sour milk wouldn't work because you can only get butter out of cream. You can do things with sour raw milk but I wouldn't try to do anything with sour or rancid pasteurized milk. ♡

We could but usually it isn't necessary. The tap has been cold enough

Yes just make sure if you're going to let the cream go sour that it is raw cream. Letting pasteurized cream sour would be a bad thing, as the cream would go rancid and not be cultured like with raw milk. You can use fresh sour cream from the grocery store as long as it doesn't have ingredients besides cream and culture! 😊

@@SageandStoneHomestead thank you greatly 🙏 😊

Some goat milk tastes like the farm. It would depend on what the milk tastes like! Our milk from our Nigerians has that "goat" flavor because of the high butterfat content, but the LaMancha milk is very clean tasting like cow's milk!

@@SageandStoneHomestead Have you thought of trying to make clotted cream? It is a thick almost buttery cream that we Brits put on scones etc. You need a rich cream and I know it needs to be heated for the clotted cream to form. There are recipes on the internet - the milk/cream has a high content of butterfat.

@@denisemeredith2436 I will definitely look that up! It sounds absolutely lovely! Thanks for the suggestion!!

For butter you'd need to use cream. The clabber curds won't cream nicely and stay clumpy and a tad gritty when you mix them up. If you want you can make almost a ricotta out of them but not butter. If you want to make butter you need to use cream and whip it into butter. Let me know if you'd like me to link you to a butter video! ❤

Just kidding I saw this was on the butter video!! I assumed it was on the cottage cheese video, haha

I think so if there's no stabilizers or anything else in it but cream and cultures.

Do the ingredients have anything other than cream? Like is there a stabiliser in it?

@@SageandStoneHomestead I read here right now, it’s just “cultured cream”. I spent 40 minutes on my mixer.

I'm so sorry it didn't work, it sounds like it should have!! Did it change consistency at all?

@@SageandStoneHomestead I think that my first mistake was put too much sour cream and maybe not cold enough. I don’t know. I gonna try again anyway. Thanks for your attention.

I'm here anytime! I have found myself that very cold cream works best. I don't know why but I've tried it with warm cream straight out of the cream separator and it never works for me!