Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 Fellow SCD'ers: Could someone please delineate how to make the French cream? Do you have to bring the cream up to 82 degrees, or the mixture of yogurt and cream to this temp? Do you add the usual starter after cooling the mixture? Or do you use the commercial yogurt as the starter? If so, at what temp? Then incubate for 24 hours? I've got the ingredients sitting in the fridge now, so please help! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 > > Fellow SCD'ers: > Could someone please delineate how to make the French cream? Do you have to bring the cream up to 82 degrees, or the mixture of yogurt and cream to this temp? > Do you add the usual starter after cooling the mixture? Or do you use the commercial yogurt as the starter? If so, at what temp? Then incubate for 24 hours? I've got the ingredients sitting in the fridge now, so please help! > Page 160, edition 10 BTVC Carol F. Quote Link to comment Share on other sites More sharing options...
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