On Dec 6, 1:39 pm, Kenneth > wrote:

> Could you say something more about "fermented thick cream?"

It's regular cream (or whole milk depending on our needs) inoculated
with a small quantity of live culture buttermilk. Works great.
Ferments at temps between between 70 and 90 F. Makes outrageous ice
cream by the way. Nancy Silverton, I believe, also makes ice cream
with fermented dairy. I swear by it.

We retain the last 2 ounces of each batch to start the next one. The
consistency is unusual. It thickens and develops a cohesive quality as
if you'd added a binder.... which is why I think of it as thick.

We ferment about a gallon of whole milk per week in lieu of yogurt,
the kids love it.