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RECIPE: PIIMÄ CREAM

Recipe: Piimä Cream


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Piimä cream can be used in place of sour cream and makes a delicious topping to almost any dish.


20 minutes

180 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH





 

 

INGREDIENTS:

  • 2 Tbsp. piimä yogurt
  • 2 cups heavy whipping cream or half-and-half

INSTRUCTIONS:

  1. Add piimä yogurt to room temperature cream. Mix to combine.
  2. Cover the container with a loose lid (a coffee filter or tight-weave towel secured with a rubber band works well).
  3. Culture at room temperature for 12 to 18 hours or until the cream has thickened.
  4. Refrigerate for at least 6 hours before serving to halt the culturing process.


    download our yogurt guide and recipe book

Note: Pasteurized heavy whipping cream will produce thicker piima cream than will half-and-half or raw cream.

 

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