On Sat, 6 Dec 2008 13:23:42 -0800 (PST), Will
> wrote:

>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.

Thanks Will,
--
Kenneth

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