How to make cultured cream
It's dead-easy and doesn't take too much work to save money on store-bought creme fraiche, and it's a healthier handmade probiotic, bound to make your gut microbiome as happy as can be
Thanks to Luke Whiddett, of The Illawarra Private Chef Service, for providing this week's recipe
Luke says: "I would like to share how I culture cream and make my own creme fraiche. It's dead-easy and doesn't take too much work to save money on store-bought creme fraiche, and it's a healthier handmade probiotic, bound to make your gut microbiome as happy as can be."
All you need is:
600ml Bulla thickened cream
¼ cup of cultured buttermilk
Place all ingredients into a fermenting crock (or use any glass container) and stir together. Make sure the lid is on tightly and leave the crock or jar out of direct sunlight in a dark and cool spot in your kitchen or a cupboard.
Stir the ingredients once daily for 3-4 days allowing the culture from the buttermilk to spread throughout. After 3-4 days, the cream will be thick and have a silky texture (not quite as thick as sour cream).
The cream is now ready to store for up to 3-4 weeks in an airtight container in the refrigerator.
You can use this as an alternative to regular cream on desserts or in cooking, including as a sour cream substitute.
