Stupid Questions

[Anonymous No.11168808]

Can I make creme fraiche with homemade buttermilk (made by mixing milk and vinegar)? My heavy cream is also homemade, but I don’t anticipate that being a problem.

[Anonymous No.11169658]

Good recipes meal prepping if I don't have access to a microwave and I'm trying to drown myself in protein?

[Anonymous No.11169668]

>>11168808
I don't think your fat content will be high enough, and it won't taste right since you have vinegar instead of cultures.

[Anonymous No.11169722]

you need the cultures from real buttermilk

[Anonymous No.11170986]

>>11168808
milk and vinegar isn't actually buttermilk. it's just ruined milk.

[Anonymous No.11171006]

>>11168808

What the fuck??

>1/2 gallon store bought heavy cream
>1/4 cup buttermilk
>whisk bigtime
>cover with cheese cloth
>let sit out for 1-2 days depending on temperature and how runny/firm you want the end result to be
>whisk again but not too vigorously
>refrigerate

Thats literally it. Youll probably fuck it up somehow, though. You can whip it in a food processor then squeeze in cheese cloth to make butter and use buttermilk to make more creme fraiche

[Anonymous No.11171029]

>>11168808
Don't use milk and butter milk. The the heavy cream and put it in a mason jar. Seal it and shake that fucker for an hour while you watch television or some shit it will whip then break solid a few times. Take the solid out of the liquid wrap it in cheesecloth hold it over the liquid in the mason hand squeeze it by tightening the cloth around the solid. The solid is fresh butter and the liquid in the jar is fresh buttermilk. Seal the mason jar and let it sit at room temperature for 4 days and it will be similar to the aged buttermilk you are used to. Use that for creme fraiche and keep the vinegar for pickling.

[Anonymous No.11171038]

>>11171029

Or you could just do what i said here >>11171006 and be done with it about four days sooner than with your convoluted method

[Anonymous No.11171066]

>>11171038
>Using store bought buttermilk for the shitty sugary cultures
>Not utilizing the thermophilic bacteria already present in the milk
Do you enjoy being shit at everything and spending more money for less quality because you can't not touch a jar for two days you fat fuck?

[Anonymous No.11171125]

>>11171066

Dude i would bet my left nut that the difference is marginal. I could grow, stew, and can my own tomatoes too but i dont because store bought is comparable and thr hit you take in quality is absolutely justified by convenience.

I respect it but i wouldnt do it other than maybe to teach somebody about how these things are really made as a fun experiment

[Anonymous No.11171141]

>>11171066

Also youre such a faggot because buttermilk is cheaper than cream and you only need a little bit. Youre suggesting taking at least a pint of cream and ruining to make a less valuable product.

Nice one, you fuckin jerkoff