This is a fabulous discovery for me! I have been over 18 months without any dairy until I tried the SCD yogurt and now whipped cream, REAL WHIPPED CREAM! I have had it on berries, cakes, and pies all weekend, I finished a full recipe all by myself! Somebody stop me.........
2 c. full fat whipping cream
2.5 g yogourmet yogurt starter
1/3 c. honey, or to taste
1 T. vanilla (check ingredients and make sure there are no added sugars)
Heat the cream in a large pan over medium heat. Watch it closely and remove from heat once it reaches 180 degrees or just starts to simmer. Cool to lukewarm. Mix 1 c. of the heated cream with the yogurt starter in the container from your yogurt maker. Add the rest of the cream and stir well. Place in yogurt maker and cook for 24-30 hours. Place yogurt container in the refrigerator and chill until cold. Place cream in a large mixing bowl with half the honey and all of the vanilla. Beat with an electric hand mixer until the cream starts to thicken, taste and add more honey if you want it sweeter You can mix up to 1/2 c. honey into it. Continue beating until stiff peaks form. This cream will stay whipped in the refrigerator overnight, and maybe longer but I couldn't leave it alone to find out.
This cream will have the yogurt tanginess to it, it is not as sweet as regular whipped cream but I really liked it.
Note added 10/2009
I have been keeping this cream after whipping it in the refrigerator for up to 3 days and it is still fluffy and delicious.
Hi Karen! I sooo can't wait to try this whipped cream! I just bought some yogurt starter - I tried using organic store bought yougurt - ended up quite sick - too much lactate sugar left over in the finished product. Will make my yogurt from now on like you do. Thanks for the recipe - so excited!! Ina from the WestcoastReplyDelete
I am sorry you ended up sick, I know all too well about that. I have been fermenting my yogurt 28 hours just to make sure all the sugars are gone, it is really tangy but I don't mind that at all. Good luck! Let me know how it turns out. Karen
I just wanted to make sure I understand the ingredients right for this whipped cream. I have the Yogourmet starters that come in 1 ounce boxes(3 packages per box (10g per package) to make 1 ounce; each package makes 2 qts yogurt). So I need to use 2 1/2 boxes for this cream? It seems like a lot..but maybe that's what makes it so thick? Just wanted to make sure. Thanks! And thanks for such a great website! I'm a SCDer so this has been very helpful!
AAAAHGHHHH! Joanna, I am so glad you asked this, I had 2.5 oz and it should have been 2.5 g. I sure hope I didn't mess up anyone's dessert! So for 2 c. cream I divide one of the little packets in half. Thanks for checking and I hope yours turns out fabulous!ReplyDelete
This is an excellent SCD legal yogurt starter:ReplyDelete
Not freeze dried. Shipped to you cold. I've been making SCD yogurt for a few years, but only just tried yogurt whipped cream the other day. So good!
What was the brand of the whipping cream? I haven't been able to find an SCD legal version in any stores. They all have additives like carageenan. I am so excited to try this recipe!ReplyDelete
Hi - I hope you don't mind me butting in - but you can find milk and cream in your state, on this website... If your state allows it, that is... I get my cream from a farmer from this list - and it's fantastic! I use it to make my butter... I just make sure I rinse out all the milk whey, leaving the solid, which is butterfat - You know, after reading your recipe for that delicious looking whipped cream, I wonder, should I heat the cream for butter too - would it still turn to butter? What do you think? Ah, the website, before I forget... lol... http://www.realmilk.com/where03.htmlDelete
I don't think you need to heat the milk to make butter. The purpose for doing it with the yogurt is to kill any bacteria because you are going to "ferment" it so that the culture bacteria will grow. You want only the beneficial bacteria in there is what I am trying to say Because you are not putting the butter in an environment to promote bacteria growth you don't need to worry about it.Delete
I get mine from a local dairy, check your local health food store or look for a local dairy. Good luck!
I just finished making a liter of cream for my 14 year old daughter! DELICIOUS!!! Thanks!ReplyDelete
Do you use this cream in any recipes?? She is always craving deserts.... I do see some peaches and whipped cream on her dinner desert tonight!
.... it would have to be chocolate, berry and nut free, for she also needs a low oxalate diet due to kidney stones from the crohn's ... thanks again!ReplyDelete
Hi Laura, I am so glad you found a dessert for your daughter. I think she could have the vanilla ice cream, carrot cake with orange whipped cream, lemon pudding, cream soups and the cheesecake without the crust. All of these recipes have cream in them. It is so versatile it will become a staple for you.Thanks for taking the time to comment, you made my day!ReplyDelete
Good advice on how to make scd whipped cream. Highly detailed and pretty great advices. Thank youReplyDelete
We make the SCD yogurt using some of our last batch or from commercial Greek yogurt. How much of that would we add to the cream to make the whipped cream? Thank you for this great idea! I hope I can get this figured out for my 14 year old boy.
Making whipping cream is the same recipe as making yogurt, just sub cream for the milk. So use the same amount you would use if making yogurt. It is so wonderful I know your son will enjoy it :)
Wasn't sure how to contact you but want to let you know that when coming to your website, the virus, Exploit Blackhole, tries to download from Comfytummy.com/favicon.ico. This site may be saved on your website, I'm guessing. I'm starting the SCD diet and would love to use your site for recipes but when I get to the website, the virus tries to download. Thank you
Thanks for the warning, I removed any links I could find to this site, can you tell me if you still get a warning?Delete