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Cultured Cream
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Cultured Cream

Course Side Dish
Author David Asher, author of Milk Into Cheese

Ingredients

  • A fermented milk ∙ 12- to 24-hour make
  • Cream: 1 L
  • Starter: 10 ml kefir clabber, or whey (1:100)
  • Yield: 1 L cultured cream 1:1

Instructions

  • Bring cream to culturing temperature, about 20°C (68°F).
  • Add starter, mix in thoroughly.
  • Leave cream to ferment until thick, 12 to 24 hours.
  • Chill to preserve.

Notes

Excerpt from Milk Into Cheese by David Asher, Chelsea Green Publishing