CREME FRAICHE (SOUR CREAM) SKIMMED OFF WHEY NEXT MORNING, delicious on cereal, for cooking, or whip into cultured whey butter.

Just let the fresh whey sit out overnight, covered, in the kitchen, after making cheese.......All that yummy cream rises to the top, as the starter bacteria continue to eat lactose (milk sugar) and make acid, so the cream turns into lovely "sour cream." My favorite!

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