How to Make Piimä Cream


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


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

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


Please note: heavy whipping cream will produce thicker piima cream than will half-and-half, raw cream, etc.

Piima Cream

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Piima Yogurt Starter
Piimä Yogurt Starter

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