Sweet Yogurt Cream
This is a sweeter version of a cultured cream that I use in desserts or serve as a side with scones or fruit. It has a slightly sweet taste that is to die for. I absolutely love it! I use a spoonful of this to stabilize homemade whipped cream and also give it probiotics. I have also used it in a cream cheese frosting for cupcakes and there are a million ways to use this creamy yogurt. Eating it straight from the spoon is quite addictive. It's a great way to get more of the all-important Bifidobacteria in your diet. It's important!
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Equipment
Ingredients
- 32 ounces Heavy Cream ultra-pasteurized – or Half and Half ultra-pasteurized
- 1 package Yogurt Plus – or 2 tablespoons from a previously made batch
- 1 teaspoon Vanilla
- 1 teaspoon Prebio Plus – or sugar
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Instructions
- Place the milk in a saucepan and gently heat to 180°F. Once the temperature is reached, remove from heat and let it cool to 100°F-110°F.
- Once the temperature is 100-110°F degrees whisk in 1 package of the yogurt starter, vanilla, and Prebio Plus.
- Place the mixture in the yogurt maker without the lid and incubate in your yogurt maker for 10-12 hours at 104°F. You'll know it's done when you see a thick curd.
- Place a secure lid on the yogurt jar and place it in the fridge to cool and set. Cool the yogurt in the refrigerator for six hours. As the yogurt cools it will get even thicker!
- This should last 2-3 weeks in the refrigerator.
Reculturing
- To make a new batch, repeat these instructions except use 2 tablespoons of yogurt as your starter.
