My Sour Cream Refuses to Set! : AskCulinary
Hey all. I began a batch of bitter cream and let it take a seat in my fermentation station for a minimum of a complete day. I used a cheese tradition and after 24 hours, it smelled and tasted like the most productive bitter cream I would ever had. However… It’s nonetheless utterly runny. It hasn’t set W H A T S O E V E R. I nonetheless plan on the use of it for different issues, however I am questioning what avoided it from surroundings. Maybe I killed off a lot of the tradition throughout inoculation? My different ferments were going swimmingly, so I believe the difficulty lies both within the inoculation, or possibly the pH of the cream. Here are the fermentation stipulations:
I used a quart of retailer purchased pasteurized (now not UHT) cream. The cream used to be heated to 78F, got rid of from the warmth, and inoculated with a mesophilic direct set tradition at 80F, sprinkled at once from the packet. I additionally added lower than part a teaspoon of Diammonium Phosphate (Yeast Nutrient) and a tablespoon of honey. I then allowed it to fall to moderately above room temp sooner than shifting it to the jar and into the cupboard. The temperature used to be a little bit low, 65-70F. I had it in a large mouth jar with a work of parchment paper rubber-banded to the highest. The parchment paper used to be stuffed with holes sufficiently big to permit air alternate. It used to be allowed to take a seat for approx. 30 hours after which moved to the refrigerator.