Preparation time
10min
Total time
10h 10min
Portion
1200
g
Level
easy
Ingredients
Cultured Cream - Sour Cream
- 1.2 litres whipping cream, (use pure cream if possible not thickened cream)
- 100 g yoghurt, use fresh greek style live culture yoghurt
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add 2 x 600ml bottles of cream into the thermomix bowl. Add the yoghurt. Heat for 10 minutes at 37 degrees on speed 2.
- Pour the cream mixture into a thermoserver and place in the varoma dish. Wash and dry the bowl.
- Weigh in 250ml of water and 30g vinegar into the bowl. Set the varoma on the lid. Ferment for 10 hours as you would for yoghurt.
- When the ferment has finished. Place the thermoserver in the fridge to chill.
- Enjoy your cultured sour cream or return it to the thermomix bowl ready to turn into cultured butter!
Tip
I used 2 x 600ml bottles. You can make a smaller quantity if you choose. Just halve the cream and yoghurt.
Use freshly made yoghurt or one with a live culture and unsweetened.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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