Using the sterilising liquid, follow the manufacturer’s instructions to sterilise a saucepan, whisk, stainless steel spoons, a tray and a
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.
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