Okay, so most recipe say to heat a cup of heavy cream to 110 degrees, mix in a tablespoon of buttermilk, and let stand in a warm place for a day or two.
I forgot to heat the milk.
Some further web research yielded a few recipes that didn't call for heating.
My question: has anyone tried this, or have I basically made poison?
I used Strauss organic cream, which isn't ultrapasteurized. It's been sitting on top of my fridge, which is the warmest place in my rather cool apartment.
When I got home today, the jar had a layer of largish bubbles near the top (the cultures at work, I assume). A small taste told me the cream was tangy, but not as sour as creme fraiche or even buttermilk. The texture was still a little runny, definitely not as set as creme fraiche. It's been sitting there about 20 hours. Should I toss it or is it perfectly edible?
It tastes fine (even good), but that can be deceptive...