Whipped Cultured Cream

This is a wonderful way to use cultured cream as a topping for desserts or even add a dollop to hot chocolate or coffee. After whipping it for just a minute, it becomes light and fluffy and quite delicious. Check out my recipe for Noel log and cultured cream for a festive dessert that is also probiotic.



  • 32 ounces Heavy Cream ultra-pasteurized  or Half and Half ultra-pasteurized
  • 1 package Yogurt Plus

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  • 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 100-115°F degrees, whisk in 1 package of the yogurt starter. This spreads the good bacteria throughout all the milk.
  • Place milk in the yogurt maker without the lid and incubate in your yogurt maker for 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 a couple of hours. As the yogurt cools it will get even thicker!

Whisking Yogurt

  • Once yogurt has cooled, place the desired amount in a bowl and beat with a wire whisk until light and fluffy. It should take about one minute.
  • You can store this in a sealed container for up to a week.