FERMENTED HEAVY WHIPPING CREAM

Sep 3

Heavy whipping cream from organic grass-fed animals is naturally high in fat-soluble vitamins and high-quality fat that the body can use for healing. By fermenting heavy whipping cream for 24 hours the lactose is fully broken down by beneficial bacteria. The result is a lactose free cream with an abundance of probiotics that naturally assist the digestive process.

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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