Now that the sourdough starter is well established and I've started cooking with it, it was time to get my other project going. VIILI!!
I decided to use half and half for the starter so it's nice and rich. My intention is to use the viili as a replacement for sour cream and yogurt and the piima that separates as salad dressing.
First you add just 1/2 tsp of starter to 1/2 cup of half and half. Then it sits for 1 to 2 days at room temp. After the starter has cultured in that time, it goes in the fridge for 6 hours to stop the culturing process. Then I can start making yogurt or sour cream
And now we wait!
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