On 28 September, 2004 03:04, Persephone O'Donnell wrote:
As for fermented cream, it sounds interesting but I haven't heard of
> it. Is it anything like sour cream?

Any dairy can be fermented with various cultures, cream will go sour by 
itself, as it contains from the cow the right bacteria until it's 
pasteurized. I think thats the traditional sour cream.

I've used piima (from Finland) kefir (from Balkans) but now must use yogurt 
(from Montréal) or false kefir which smells like sewage.
Would use the true kefir, except it needs to be fed frequently, and I don't 
have a steady source of good milk.

Wassail,

William