Aromatic Cultured Cream

• 15 ml (½ fl oz) milton antibacterial sterilising liquid, or similar
• 1 litre (35<

Mix the sterilising solution in a clean sink with cold water and 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. Heat the cream in the saucepan