Yogurt made with heavy cream
I like to make yogurt from heavy cream so when it's frozen, it keeps creamy texture when stored in the freezer in several days. Do you think this works? Does high fat content affect incubation process of yogurt? Should I use heavy cream or half heavy cream half whole milk?
Best Answer
This is a very normal thing to do. The result is not called yogurt, but sour cream. You can use yogurt, especially lactobacillus yogurt, as a starter for full-fat sour cream of the Eastern European type. The fermentation process is the same as for yogurt. It gets a very nice characteristic smell which is different from that of yogurt. It might stay slightly soupier than yogurt, even after sitting in the fridge, that's normal.
There is nothing special you need to consider, just go ahead and make it.
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Can you make yoghurt with heavy cream?
More butterfat with produce a thicker yogurt and LESS TANG! You can use half and half and even heavy cream, which gives a product that when strained - produces very little whey - that is a good substitute for clotted cream, without all the work.How do you make Greek yogurt with heavy cream?
Greek yogurt and milkBlend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream. Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn't be used in recipes that require whipping.How do you make yogurt thick?
TIPS TO THICKEN YOGURTHow do you make creamy yogurt?
Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats. Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees.HEAVY WHIPPING CREAM YOGURT-Home Made Cream yogurt
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Answer 2
You can add cream to milk when making yogurt. This will increase the fat content. However, if by "creamy", you are referring to texture of your yogurt, there are other variables that contribute besides fat content. See this question, for example. Also, there are variables besides fat (sugar content, for example) that influence the texture of frozen ices.
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