Cultured Cream
Cultured cream, or what many people think of as sour cream, is an excellent addition to soups if you can tolerate dairy. If you’ve been choosing low-fat sour cream, this rich food might feel like you’re cheating.
Prep Time 5 minutes |
Cook Time 24 to 48 hours |
Makes 4 cups |
Serving Size 2 tablespoons |
INGREDIENTS
4 cups organic, grass-fed raw, or lightly pasteurized/vat pasteurized nonhomogenized cream
¼ cup yogurt, previously made cultured cream, or yogurt starter
METHOD
1 In a large saucepan over medium heat, heat cream to 185°F (85°C), and hold it at that temperature for 45 minutes, watching the temperature carefully.
2 Remove from heat, and cool cream to 77°F (25°C).
3 Pour cooled cream into a glass jar with a tight-fitting lid. Add yogurt.
4 Seal the jar, and set aside out of direct sunlight for 24 hours. If your kitchen is cooler than 74°F (23°C), place jars in a cooler with the lid closed while culturing.
5 Check cream for consistency. If it’s not thickened enough, set aside for up to 48 hours.
Variations
Cultured Butter
Follow the Cultured Cream instructions. After the cream has cultured, refrigerate it until the cream is cooled to 60°F (15.5°C). Proceed as directed in the Home-Churned Butter recipe.
Crème Fraîche
Use ¼ cup store-bought cultured buttermilk instead of yogurt, previously made cultured cream, or yogurt starter.
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