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, making it perfect for serving with scones, crepes and waffles.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Fermented
- Cuisine: Probiotic
Ingredients
Scale
- 2 cups of whipping cream
- 2 – 4 tbsp mesophilic dairy culture (see section above)
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 the whipping cream. Don’t over culture it as it will curd.
Notes
- Culturing whipping cream can result in a thick sour cream consistency (particularly if you use sour cream culture.) The best way to keep the cream thin enough to be whipped up for desserts or stirred into a soup, etc. is to avoid culturing it for more than 12 hours.
- See section above for details on each of the different types of mesophilic dairy cultures. They will each bring their own particular flavour to the whipping cream.
Keywords: buttermilk, sour cream, kefir, yogurt, full fat, keto, sugar free, healthy, creme fraiche, breakfast, treats
Find it online: https://www.fermentingforfoodies.com/probiotic-whipping-cream/