I made "something", is it safe to eat?

[GlorifiedRice]

Hi,

 

I was messing around in the kitchen this am.

 

I warmed up a bowl of 2 cups heavy cream to 90 degrees F and added 2 heaping tablespoons yogurt and the liquid from the top.

Wrapped it with plastic wrap and left it in the warm (warm from the light underneath) microwave for 6 hours. It actually got thick

like Crema, then I put it in the fridge and now its very thick like non Greek yogurt.

Its luxurious looking but the 6 hours scare me.

 

Should it be okay to taste?

[pastrygirl]

I think it should be fine. Creme fraiche can sit out at warm room temp for a couple of days before it goes from tangy to cheesy. 

[VilleN]

You basically just made yoghurt with cream. Fermented milk products are generally very much safe to eat even with the part of keeping them in warm places that contradict our usual habit of keeping milk products in the fridge. The sourness actually is a sign of lactic acid bacteria which inhibit the growth of some other possibly harmful bacteria. So unless your cream was unpasteurized, you should definitely be safe.

[Lisa Shock]

You could also use it to make cultured butter, just overwhip it in a mixer. You won't get a lot from 2 cups, but, it's an option.

[Panaderia Canadiense]

That's not only going to be perfectly safe, it's going to be perfectly delicious.  Cultured cream yoghurt is marvellous and if you let it sit a little longer, it becomes cultured sour cream.

[GlorifiedRice]

Its so luxurious! I had a spoonful. Its just cream yogurt. Ill probably whip it into cultured butter as someone suggested

[ElsieD]

I'd be curious to know how much butter you end up with.

[pastrygirl]

  On 3/21/2016 at 12:46 PM, ElsieD said:

I'd be curious to know how much butter you end up with.

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Im guessing less than a cup. Two cups heavy cream at 40% fat minus most of the liquid. 

[cdh]

You've made creme bulgare.  Yummy on most everything.

[Lisa Shock]

  On 3/21/2016 at 12:46 PM, ElsieD said:

I'd be curious to know how much butter you end up with.

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Four cups of cream plus a half cup of yogurt makes about 3/4lb. I'd say between 1/4 and 1/3 lb, depending on the fat content of the yogurt.

 

Whenever I make it, I get less, somehow. I need to get better cream...

[rotuts]

all the above.   you might, however become addicted to it   

 

[GlorifiedRice]

It took,15 MINUTES to separate into butter and buttermilk, and I had to beat it 3 times to get it all out.

However, It make 1-1/2 (maybe 1/3) cups butter and that buttermilk WAS the flavor of Buttermilk.

And I LOVE buttermilk with salt and pepper...

 

What a cool experiment!

[ElsieD]

Neat experiment.  I'll try just about anything once.  Do you remember what the fat % was of the yogurt you used?  Was it a Greek style yogurt or a regular one?  I used to buy cultured butter all the time but stopped when they started charging over $7 a pound.

 

[GlorifiedRice]

  On 3/22/2016 at 1:48 PM, ElsieD said:

Neat experiment.  I'll try just about anything once.  Do you remember what the fat % was of the yogurt you used?  Was it a Greek style yogurt or a regular one?  I used to buy cultured butter all the time but stopped when they started charging over $7 a pound.

 

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Elsie I use only full fat Dannon Oikos plain.

I used 2 heaping Tablespoons to 2 cups cream

[Lisa Shock]

I'm glad you like it! This is always a good trick to have up one's sleeve. Serving house-made butter always impresses people, the thought of it and the flavor. I have done it for my popups with great success.

 

I always keep an eye out for cream on sale.