Aromatic Cultured Cream

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Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

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Ingredients

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

Method

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