My Attempt at Cultured Cream Dessert
Alright, so I figured I’d give this cultured cream dessert a shot the other day. Heard about it, sounded interesting enough, kinda like homemade crème fraîche or something fancy, but maybe easier? Anyway, decided to just jump in and see what happened.
First step was getting the stuff together. Didn’t need much, really.
- Heavy cream: Grabbed a carton of the regular stuff, nothing too wild.
- Culture starter: Just used a spoonful of plain yogurt I already had. Make sure it says ‘live cultures’ on the container, that’s the important bit.
- Sugar: Added a tiny bit, just a teaspoon maybe. Didn’t want it super sweet.
Okay, ingredients sorted. I poured the cream into a clean glass jar. Warmed it up just slightly first, like, barely warm to the touch. Think I stuck it in the microwave for like 15 seconds. Then, stirred in that spoonful of yogurt and the sugar. Mixed it real gentle, just enough to combine it. Didn’t beat it or anything.
Then came the waiting part. Put a lid on the jar, but didn’t screw it down tight – just rested it on top. Left it sitting on the kitchen counter. Yeah, just out in the open, at room temperature. For basically the whole day. Probably about 12 hours, maybe a bit more? Checked on it now and then. You’re looking for it to thicken up a bit, get a little tangy smell. It wasn’t super thick yet, more like thin sour cream.
The waiting game is key here. You gotta let those little culture guys do their work.
Once it seemed thick enough for me, I put the lid on properly and stuck the whole jar in the fridge. Needs to chill completely and set up more. Left it in there overnight.
Next day, I pulled it out. It was definitely thicker, smooth. Looked pretty decent. Scooped a bit out to taste. Yeah, it worked! Tangy, creamy, subtle sweetness. Tasted clean, you know?
Served it up later with some sliced peaches. Pretty good. It’s not life-changing, but it’s a neat little kitchen project. Simple ingredients, mostly just waiting around. Felt satisfying to make it from scratch. Probably do it again when I want something a bit different from plain yogurt or cream.
