Tuesday, January 14, 2014

Salad with Cream Cheese from Sour Cream

I have been reading up on how natural cultures in dairy products might help to fend off mental issues. Meanwhile, in my own refrigerator, unbeknownst to me, a minor transformation was taking place with in my sour cream.

The sour cream was not past its expiration date. It did not smell or taste bad. But part of it had frozen in the back of the refrigerator, and it was dehydrated and seemed a lot more like cream cheese and a lot less like sour cream.

I decided to add cherry tomatoes and leftover brussels sprouts to the cheese and the tortilla. This is what I served Bow for lunch today.

Bow asked for the salad first. Because he started with the tortilla, he kind of forgot to use his spoon most of the time.

Bow liked his salad so much that he only ate an apple afterwards and did not want his banana or his soup.

I am going to have to research the culture they put in the sour cream after pasteurization. How is this culture different from the bacteria they kill during the process of heating? There is so much more I will need to learn before I understand what cultures we may currently be missing in our diet.

But Bow has no questions. It's all good, as far as he's concerned.


  1. Too bad there is not a local person who has a milk cow you can get milk or cream from. When my mom was young they would separate the cream from the milk, it came unpasteurized, and make their own sour cream, whipped cream, and butter.

    1. Hi, Julia. I am still working on trying to find a source of fresh milk. I would love to learn to make my own dairy products as your mom did. I think the more we learn to do for ourselves, the better our lives can be.