Sunday, August 30, 2009

French Cream (thick yogurt or Creme Bulgare) Recipe & How-To Video

French Cream (Thick Yogurt)by Arden Durham

2 quarts 1/2 & 1/2
4 packets yogourmet Freeze-dried yogurt starter & Crème Bulgare starter

2 small glass-measuring cups
2 soupspoons
yogourmet multi yogurt maker and insert
Glass pot large enough to hold 1/2 gallon of liquid
Heat safe spatula
Plastic wrap (optional if your pot has a lid, preferably seal tight)

* Repasturize the 1/2 & 1/2 by slowly bringing it up to a simmer (180 degrees Fahrenheit) over medium low heat, stir frequently to prevent scorching. This will take about 35 minutes Do not boil (182 degrees.)
* Remove from heat, cover and let cool to room temperature (80 degrees F or less, you can use the fridge to accelerate the process to about 4-5 hours.)
* Skim the film that has congealed on the surface off with a spoon. Otherwise, your end result will be lumpy.
* Introduce the desired microbes by emptying the 4 packets of starter into the yogourmet insert and add 2 spoonfuls of 1/2 & 1/2.
* Mix slowly and gently into a paste using the spatula, then you may add more liquid liberally using a glass-measuring cup.
* Cover the insert and place in the yogourmet multi with water up to the second or top line on the inside.
* Ferment for 24-30 hours at 100-110 degrees F.
* Refrigerate until well chilled, about 6-8 hours.

Tip: You will need to alter the yogourmet multi to achieve the correct temperature for fermentation. I attached a dimmer switch to mine and ran test batch after test batch until I secured 100-110 degrees F over a long time. This does mean that you need to plan on at least your first batch being inedible. It is worth it to make sure that every batch from there on is perfect!

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