Guest guest Posted February 18, 2008 Report Share Posted February 18, 2008 I am a little confused about making french cream...I realize that you make it like yogart using your yogart maker, but you are using cream or half and hald instead...BUT are you adding starter to it too????? or do you use commerical yogart??? and I believe you ferment for 24 hours also.......I did read 3 SCD cook books but not sure still..can someone please just give me the easy and plan instructions...Thanks Eileen (Nashville) I love SCD and so do my insides. Quote Link to comment Share on other sites More sharing options...
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