Has anyone cultured sour cream before? Iβve had such success with yogurt and found a sour cream with live cultures. Besides using cream instead of milk, it any different than making yogurt, e.g., in temperature heating the cream?
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I made cultured butter once using yogurt and heavy cream. I assume the cultured cream is not necessarily sour cream but more of a creme fraische. But if memory serves it was basically the same process as yogurt.
Interesting...
