I love making probiotic whipping cream. It’s so easy, and it’s a great way to get more probiotics into your diet. Best of all culturing helps stabilize the cream, so it’s perfect for scones, cakes and pies!
How to use probiotic whipping cream
I always have probiotic whipping cream in my fridge. My kids love it, and whipping cream makes everything taste wonderful. Here are a few of my favourite ways to use cultured whipping cream:
- Cream sauces like my probiotic Alfredo.
- A sugar-free breakfast topping for waffles, pancakes and crepes.
- Probiotic Ice Cream!
- Probiotic treats like truffles or pudding.
- 2 cups of whipping cream
- Mesophilic dairy culture (see below)
- Mix the cream and culture in a glass jar.
- Cover and leave at room temperature for 8-24 hours. The exact time will depend on the culture you use and how sour you want your whipping cream. Don't over culture it as it will curd.
Mesophilic dairy culture:
A mesophilic dairy culture is a culture that will ferment dairy at room temperature. It’s an easy way to culture whipping cream, because it doesn’t require heating like yogurt or cheese cultures. Here’s a list of mesophilic cultures that I recommend along with the required amounts and culturing time:
- Buttermilk: Use 1/4 cup of cultured buttermilk, and culture for at least 12 hours.
- Milk Kefir: Use 1 tbsp of kefir grains, and culture for 8-12 hours. Don’t leave your kefir grains in the cream too long or it will separate the fat from the whey, and you’ll end up with butter! Even after 12 hours the fat will have floated to the top, so mix it up after removing the grains.
- Mesophilic Yogurt Culture: Use 2 tbsp of yogurt and culture for 12-24 hours.
- Sour Cream: If you are using a store bought sour cream, make sure it’s fermented. It should have probiotic cultures listed on the ingredients. Use 1/4 cup of sour cream and culture for at least 12 hours.