The process involves culturing heavy cream to thicken it and develop a characteristic tangy flavor. This transformation is achieved by introducing beneficial bacteria, typically Lactococcus lactis, to the cream and maintaining a specific temperature for a period of time. The bacteria consume lactose in the cream, producing lactic acid, which lowers the pH and causes the milk proteins to coagulate, resulting in a thicker, more acidic product.
Homemade cultured cream offers control over ingredients and texture, allowing for adjustments to suit individual preferences. Producing it at home ensures freshness and avoids artificial stabilizers or preservatives often found in commercially produced versions. Historically, this was a common method of preserving and utilizing dairy products before modern refrigeration techniques.
