Piimä cream can be used in place of sour cream and makes a delicious topping to almost any dish.
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Heirloom Yogurt Starter Culture
Heirloom Yogurt Starter Culture
$17.99
Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk.
For this variety pack, we’ve carefully collected three of our favorite Scandinavian yogurt strains - simple, rich, drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.
Try them all and find what you like best!
INGREDIENTS:
- 2 Tbsp. piimä yogurt
- 2 cups heavy whipping cream or half-and-half
INSTRUCTIONS:
- Add piimä yogurt to room temperature cream. Mix to combine.
- Cover the container with a loose lid (a coffee filter or tight-weave towel secured with a rubber band works well).
- Culture at room temperature for 12 to 18 hours or until the cream has thickened.
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Refrigerate 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.
