Recipe Fresh Cream
- Fatty Cream - 400 Milliliters
- Kefir - 2 Art. Spoons
Pour the fat cream into a suitable jar. We add kefir. Stirring. We tighten the jar with a lid and leave it for two days at room temperature (if you cook in the summer, when it's hot in the house, it's better to find a cooler place, as the sour milk product can deteriorate). After two days the cream fresh will be ready for further use or consumption.