Sour cream and an accident.

Every now and then, I will get an idea to experiment in the Kitchen.  Now lately I have been plenty of yogurt, with a starter from one Activa container which has L. Bulgaricus, S. Thermophilus and Bifidobacterium lactis DN 173-010 in it.  The batches are a gallon at a time (purchasing milk about to expire or has expired at steeply discounted rates - if not sour will use as a yogurt).

Well, this time I bought a few containers of Half and Half, one went for cereal usage and the other I got an idea to make yogurt from.  Hoping for a creamier yogurt (really healthy on the fat content --- sure!).

I set up my home made yogurt maker.

Which is my griddle, upon which I put a wire rack to keep the containers about an inch off the griddle.  Then a cover that encloses the whole contraption, to keep the warmed air trapped, and finally a setting on the griddle about M (experimented here ) which keeps the temperature around 100+ (ideal for the yogurt).

I then mixed a good portion of my yogurt (1/3 cup) to one quart of Half and Half, and let it set for 24 hours in the yogurt maker.

The result was a very firm, what I thought was yogurt.  Far more firmer than any yogurt I have made even with whole milk.  Upon tasting, it had the texture and taste of sour cream, and the more I tasted it I wonder if I hadn't accidentally made 'sour cream'.

Upon investigating a few good kitchen sites on the my adventure, (Liz on Food, and Discuss Cooking).  I either had creme fraiche or sour cream.  Considering the firmness of my batches (yes I made a second one), it seems mine is more a sour cream.

So to summarize once again:

1/3 cup active yogurt -- (In my case Activa)
1 quart Half and Half (got it for a dollar)

Combine ingredients and put in an warm environment around 100 - 105  Fahrenheit.  Let it set for about 24 hours and then enjoy!