Cultured Cream - Sour Cream by 4Cooks. A Thermomix <sup>®</sup> recipe in the category Basics on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Cultured Cream - Sour Cream

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Ingredients

1200 g

Cultured Cream - Sour Cream

1.2 litres whipping cream, (use pure cream if possible not thickened cream)
100 g yoghurt, use fresh greek style live culture yoghurt

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6

10h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Easy Low budget Natural Pantry

Recipe's preparation

Add 2 x 600ml bottles of cream into the thermomix bowl. Add the yoghurt. Heat for 10 minutes at 37 degrees on speed 2.

Pour the cream mixture into a thermoserver and place in the varoma dish. Wash and dry the bowl.

Weigh in 250ml of water and 30g vinegar into the bowl. Set the varoma on the lid. Ferment for 10 hours as you would for yoghurt.

When the ferment has finished. Place the thermoserver in the fridge to chill.

Enjoy your cultured sour cream or return it to the thermomix bowl ready to turn into cultured butter!

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

I used 2 x 600ml bottles. You can make a smaller quantity if you choose. Just halve the cream and yoghurt.

Use freshly made yoghurt or one with a live culture and unsweetened.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.