Although I attempt to curtail my consumption of cream, I’m the type of one that likes to pour it on all the pieces – into espresso, over cereal and, if I’m feeling notably grasping, I would simply drink it straight from the carton.
Cream not often expires in our family, but, when it does get near expiration, quite than chuck it out, we make soured cream, extending its shelf-life by as much as 10 days.
Uncooked cream is finest for making soured, AKA cultured, cream as a result of it already incorporates all the nice micro organism wanted to ferment. Merely leaving it out in a single day will do. Pasteurised cream might be simply fermented, too, however will want the help of a starter. A tablespoon of both reside, plain yoghurt, buttermilk or a earlier batch of soured cream is all you want.
Soured cream has an exquisite, tangy flavour that pairs completely with candy desserts comparable to frangipane and tarte tatin. The sourness comes from the fermentation course of, which converts milk sugars into lactic acid, breaking down the protein, making it extra digestible and the cream alive with probiotic micro organism.
Soured, cultured cream
When you’ve got short-date cream that wants utilizing up, prolong its shelf-life by – counterintuitively – taking it out of the fridge and activating it by stirring in a starter tradition.
Full-fat, whipping, heavy or double cream
1 tbsp reside plain yoghurt, buttermilk or soured cream per 200ml of cream
Pour any amount of full-fat, whipping, heavy or double cream right into a clear jar. If utilizing pasteurised cream, stir in roughly one tablespoon of reside, plain yoghurt, buttermilk or soured cream per 200ml cream; uncooked cream, in the meantime, will ferment with out the necessity for a starter. Go away at room temperature for 12-24 hours, or till it thickens and turns into tangy, then refrigerate for as much as 10 days. If the cream turns into bubbly or smells odd, it’s best to compost it.