Recipe: Piimä Cream

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



  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. 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.


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At A Glance

PREP: 24 hours
COOK: 15 minutes
TOTAL: 24 hours, 15 minutes
YIELD: Makes about 2 cups.
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