Guest guest Posted December 4, 2005 Report Share Posted December 4, 2005 I tried to make the french cream recipe in BTVC, but instead of the usual yogurt starter that I usually use, I used a half cup of store-bought Bulgarian yogurt as the starter. When I made the french cream last week, using the yogurt starter, it was very solid after 24 hours. However, this time using the Bulgarian yogurt starter, it hasn't solidified at all - in fact, it's still liguid, and looks like the milk solids have separated a little from the water. Does anyone have any ideas on what might have happened? Do you think the lactose has still digested? I was wanting to use this to make the honeyed whipped cream for a pumpkin pie, but I'm not sure that it will work since it's this runny. Any thoughts appreciated, Marilyn leaky gut, low thyroid/adrenal, SCD 8 weeks Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.