by The Beverage People
Not quite a true cheese, this smooth, creamy cultured dairy product is delicious with sweet foods like fresh fruit and with savory foods like smoked fish. In French cooking, it is often stirred into sauces as well. A couple of tablespoonfuls will quickly transform a simple tomato sauce into a fabulous tomato-crème. It finds use in ways similar to sour cream, although with a milder tangy flavor.
For our recipe, we have selected culture mesophilic Aroma B, primarily for its contribution of buttery aromas. A mixture of four different bacteria cultures, it includes the strongest producer of diacetyl, Lactococcus Mesenteroides.
Yields 1 pint.
1 pint heavy whipping cream (not ultrapasteurized)
1/4 tsp. Aroma B Culture, dissolved in 1/4 cup water
One-quart mason jar
Stainless steel iced-tea spoon (or other long, narrow stainless steel spoon)
Dial Top Thermometer (a second thermometer is helpful, for monitoring the water bath)
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