Makes 2 cups
1 pint good quality cream
1 Tbsp. starter culture
Cream cultured with the piima culture is similar to European-style crème fraiche Use the best quality cream you can find. Raw cream is best but pasteurized will do. Do not use ultra pasteurized cream. Place cream in a clean glass container. Add the starter, cover tightly and place in a spot where the temperature is a stable 72 – 75 degrees for 20 – 24 hours. It will have thickened slightly. Chill well. When cool the cream becomes quite firm. Piima cream will keep in the refrigerator for several weeks. It may develop a thin yellowish or pinkish crust – simply remove this with a spoon.
Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.