👨‍🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩‍🍳
By Anne Willan
Published 1989
A number of dairy products are cultured by using bacteria to convert the lactose in milk or cream to lactic acid. Depending on the type of bacteria used and on the fat and acid content, the milk or cream converts to sour cream, yogurt or buttermilk. These cultured dairy products tend to separate when heated, so they should never be boiled and are usually added toward the end of cooking. In commercial products, not all the cultures remain active. When using them to make crème fraîche, yogurt or cheese, be sure to use “active” or “live-culture” types.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement