I have a 1/2 gal of heavy cream. I'm assuming I need to bring it up to about 60 degrees first before adding culture. Don't know why I'm having so much trouble with this.
And yes you heat it up to get he culture going. Time to chill the cultured cream.
Well that was easy. Even with me in a cast and not able to stand long. ^-^ The trusty Kitchenaid came through for me. Husband helped a little at the end. The result 2 full 8oz tubs and a partial tub full of fresh butter. Good start to easing my way back into cheesemakng.