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How to Make Piimä Cream

Piimä cream can be used in place of sour cream and makes a delicious topping to almost any dish.


  • 2 tablespoons piimä yogurt
  • 2 cups heavy whipping cream or half-and-half


  1. Add piimä yogurt to room-temperature cream. Mix to combine.
  2. Cover the container with a loose lid (a coffee filter or tight-weave towel secured with a rubber band works well).
  3. Culture at room temperature for 12 to 18 hours or until the cream has thickened.
  4. Refrigerator for at least 6 hours before serving to halt the culturing process.


Note: Pasteurized heavy whipping cream will produce thicker piima cream than will half-and-half or raw cream.


Ready for More Recipes Using Piimä?

Small bowl of cream on wooden table with wooden spoon

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