F(ermentation)Log

The results from the aforementioned piima cream experiment (wherein I try to culture cream with viili) are in:



On the left is a jar that contained a very high proportion of viili culture to raw cream. This produced a very thin, more kefir-like beverage (in the bowl on the left), quite tart. On the right is a larger jar that contained much more cream in relation to viili culture (I just poured in enough viili to coat the sides before pouring in the cream). This produced a much thicker, very mild-tasting and lovely slightly soured cream (the bowl with the spoon in it) which immediately made me think of ice cream, so we stuck the inner chamber of the ice cream maker in the fridge in preparation. I've never tried piima cream, so I can't judge the results properly, but my guess is that the one on the right is most like piima.