Aromatic Cultured Cream


Preparation info

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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
  • ½ teaspoon cheese culture (mm100)
  • ½ teaspoon roasted and crushed celery seeds
  • ½ teaspoon roasted and crushed fennel seeds
  • ½ cup inner white celery leaves
  • ¼ cup fennel frond tips


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 to 90°C (195°F) then cool to 25°C (77°F). Add the cheese culture, seeds and herbs. Whisk to combine well. Pour the cream mixture into the sterilised container and cover with the lid. Insulate the sides of the container with clean kitchen towels. Put a lid on the styrofoam box. Place the box in a corner of your kitchen that doesn’t get too hot or too cold, ideally in a room around 20–22°C (68–72°F). Leave the cream to ferment for 72 hours. Check the cream at this time. It should smell sweet but slightly sour. Refrigerate the cream until required.