scd whipped cream

Since Thanksgiving is a special holiday, and I wasn't planning to make a huge spread, I decided that I wanted to try making something really special for myself. What I really wanted was whipped cream. And I was determined to have it.

Those of us who are gluten free know that many recipes, especially the really special ones usually require advance planning. Special recipes for the Specific Carbohydrate Diet require even more, and often advance preparation as well. Making SCD whipped cream is one of those recipes, but is absolutely worth the wait.

After my first attempt, which produced the goat's milk sweet cream, I conferred with S. I decided that the best way to go would be to actually make yogurt from heavy cream and she told me that it needed to culture for 48 hours, rather than a mere 24. So that's what I did. (When S tells me something, I know she's done her research) I owe this recipe entirely to S for her guidance, even if I did the 'work'.

Yesterday was a wonderful day. I had the Trainer all to myself for the whole day. He accompanied me around Queens on my errands. We rode our bikes through a cool, clear blue day from the library to the bike shop, to Trader Joe's and back again, and then with wide eyed wonder through the holiday market at Union Square. We went to three pet stores looking for the perfect clear plastic balls for the gerbils. At the end of the day, we came home to have David Lebivotz's rosy poached quince* with a dollop of whipped cream. Absolute heaven for the end of a heavenly day.

* I used three quince, 1/2 cup honey, 1/2 lemon and 3 1/2 cups water

SCD Whipped Cream

12 oz heavy cream
3 1/2 oz yogurt or yogurt starter for 1 quart yogurt (right now I'm using Fage fat free yogurt)
3 oz (about 1/4 cup) honey
1 tsp vanilla extract

Three days before you want to serve thee whipped cream, start culturing the yogurt. In a medium size sauce pan heat the cream, while stirring, almost to boiling. Allow cream to cool to 100-110° F. Mix a small amount of cream with yogurt started until smooth with no lumps. Add starter mixture to remaining cream and mix thoroughly. Pour cream into three yogurt cups and culture in yogurt maker for 48 hours. When done culturing, chill in refrigerator over night. Mix cultured cream, honey and vanilla in a medium bowl. Begin beating with electric mixer on low speed until honey and vanilla are mixed through. Continue beating at a higher speed until whipped cream forms. Store in a jar or container in fridge. This will last up to a week (if you don't eat it all first) but it will start to separate just a little after the first two days.