Cultured Cream

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By Peter Gilmore

Published 2014

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  • 15 ml (½ fl oz) milton antibacterial sterilising liquid, or similar
  • 1 litre (35 fl oz) pure jersey cream (35–40% fat)
  • ¼ teaspoon cheese culture (mm100)


Using the sterilising liquid, follow the manufacturer’s instructions to sterilise a saucepan, whisk, stainless steel spoons, a tray and a 1 litre (35 fl oz) plastic or glass container with a lid in which to ferment the cream. Drain the sterilised utensils on the sterilised tray. It is important to sterilise this way, not only for food safety reasons, but because a particular environment is required for the cheese culture to survive and obtain the right flavour.

Heat the cream to 90°C (195°F) in a saucepan then cool to 25°C (77°F). Add the cheese culture and whisk to combine well. Pour the cream mixture into the sterilised plastic or glass container and cover with the lid. Put the container into a styrofoam box insulated with clean tea towels (dish towels). Put the lid on top of the box and place in a warm area of the kitchen with a temperature of at least 20°C (68°F) and not exceeding 26°C (79°F). Leave the cream to ferment for 72 hours and check after this time. It should smell sweet but slightly sour. Refrigerate the cream until required.