Cultured Cream

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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.

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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.

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Crème Fraîche

Use ¼ cup store-bought cultured buttermilk instead of yogurt, previously made cultured cream, or yogurt starter.

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