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.
Probiotic Whipping Cream
Cultured whipping cream is an easy and delicious way to get more probiotics into your diet. Fermenting also helps to stabilize whipping cream for desserts.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Fermented
Ingredients
- 2 cups of whipping cream
- 2 – 4 tbsp mesophilic dairy culture
Instructions
- 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.
Notes
- Culturing whipping cream can result in a thick sour cream consistency. However, I usually avoid culturing cream that long, so that I still have a pouring style cream that can be whipped up for desserts or stirred into a soup, etc.
- See section below for details on each of the different mesophilic dairy cultures. They will each bring their own particular flavour to the whipping cream.
Keywords: probiotic, buttermilk, sour cream, kefir, yogurt, full fat, keto, sugar free
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.
and then what? does the cream need to be whipped or is thick on its own after fermentation? thanks.
Depending on your culture it might thicken (like creme fraiche). However, I usually don’t culture until it’s thick so I can use it for making whipping cream (by whipping it), ice cream, etc.
Can I use milk kefir with out the grains, I mean, only the fermented bebarege?
Yes, it should work. However, if you are using store-bought milk kefir, then it’s usually more like yogurt culture than kefir culture. I would try it even if you have store bought kefir. You should know within 4-6 hours if it is working.