Guest guest Posted September 3, 2003 Report Share Posted September 3, 2003 Someone asked about Pima cream recenly. I have made it and it is delicious. I ordered the culture but was afraid to use it for the longest time because of the temperature considerations. (I live in San Francisco where it's generally a bit chilly.) I ended up putting the powder + cream in a jar, wrapping the jar in a thick washcloth and tying the ends of the washcloth at the top with a piece of string. Put the little contraption in the cupboard above my stove, and didn't worry about the temp after that. 24 hours later the cream was delicious, thick and sweet, you could happily eat it with strawberries almost like whipped cream. The only problem I had was last time, I accidentally left it out for 48 hours. It took on a kind of cheesy taste. We've eaten that batch a few times and it seems fine (just not as delicious). I don't want to throw it away. Does anyone know if it's ok to eat though it fermented 48 hours and tastes more cheese-like? Quote Link to comment Share on other sites More sharing options...
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