Ease of preparation: Easy
Yield: 4 cups (950 ml)
Ingredients:
For the yogurt:
- 4 cups (950 ml) whole milk
- ¼ cup (60 ml) buttermilk, cultured
For the sour cream:
- 4 cups (950 ml) 10% cream
- ¼ cup (60 ml) yogurt
For the crème fraiche:
- 2 cups (470 ml) whipping cream
- 2 tablespoons (30 ml) yogurt
Method:
For the yogurt:
In the saucepan warm milk over medium heat until it reaches 185 F (90 C).
Pour the milk into the resealable container.
Set the milk aside until it reaches a temperature of 110 F (43 C).
Stir the buttermilk into the warmed milk and seal the container.
Wrap the container with a towel and place in an unlit oven overnight, until set.
Remove the lid and refrigerate the yogurt immediately.
For the sour cream:
In a bowl whisk together cream and yogurt.
Cover and set aside at room temperature for 24 hours.
Place in a container and refrigerate.
For the crème fraiche:
In a bowl whisk together cream and yogurt.
Cover and set aside at room temperature for 24 hours.
Place in a container and refrigerate.
Enjoy all in favourite recipes for yogurt, sour cream, or crème fraiche, or use in Goat Cheese Cheesecake (see recipe [1]).