1. Heat 1-3 liters of 10% cream of 10% with 15% or 20% fat content to 35-42ºC.
2. Pour any of the Good Food starter culture into the cream.
Except the Cottage Cheese culture
3. Wrap the dishes with milk in a blanket – it will help to keep it warm.
Or use a multicooker or yogurt maker as instructed.
4. Check the doneness.
Make sure that the sour cream got thick. If not, leave it for another 2-3 hours. Put the thickened sour cream in the refrigerator to ripen for 3-4 hours. Keep it in the fridge not more than 5 days.
