Making a type of thick and decadent Piima Cream is easy!  Simply add 1-2 tablespoons Piima yogurt to 2 cups cream (heavy whipping cream will yield the thickest results).  You can also use half-and-half to make a thinner version of sour cream.  Stir with a non-metal utensil and cover with a cloth towel, paper towel or coffee filter secured with a rubber band.  The mixture should be able to breathe but you want to keep ants and fruit flies out.  Let the mixture sit on the counter at room temperature (68-78 degrees) for 12-24 hours then place it in the fridge for at least 6 hours before eating.  You will never go back to store-bought sour cream again!  Piima Cream is not only more delicious than standard sour cream and tastes wonderful on most any dish.

Our website offers a Piima Yogurt Starter which will save many trips to the store.  Our Piima Yogurt Starter is self-perpetuating (a small amount from each batch is used to make the next batch) and with care should last indefinitely.  You can make as much or as little Piima Yogurt each week as you like.  Simply add the Piima yogurt starter to milk straight from the fridge, mix, cover with a towel and let it sit at room temperature for 12-18 hours followed by 6 hours in the fridge.  The result is Piima yogurt (which is more of a cultured beverage--a drinkable yogurt) for a fraction of the cost and with no wasted container to throw away.  Also, using our Piima yogurt starter allow you to create Piima yogurt complete with live cultures without any of the additives common in store bought brands.