Product was successfully added to your shopping cart.


Product was successfully added to your comparison list.

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

Related Articles


Related Products

Piima Yogurt Starter Piimä Yogurt Starter
Yogotherm Yogurt Incubator Yogotherm Yogurt Incubator