Gräddfil
This classic Scandinavian soured cream is simple to make at home using just three ingredients. The result is a mildly tangy and lusciously thick cream, perfect as a versatile topping or a base for dips and sauces.
An original recipe by Forkin
- Total time
- 18 hr 5 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 82 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 180 mlwhole milk
- 60 mlheavy cream
- 2 tbspbuttermilk, with live active cultures
Equipment
coffee filter · rubber band · glass jar with lid · spoon
The method
Step by step
- 1
Sanitize a clean glass jar and its lid by rinsing them with boiling water, then let them cool completely to room temperature.
About 2 min
Cook’s note: Proper sanitation prevents unwanted bacteria from spoiling your cultured cream.
- 2
Pour the whole milk and heavy cream into the cooled jar.
About 1 min
- 3
Add the buttermilk, which will act as the starter culture.
About 1 min
Cook’s note: Ensure your buttermilk contains live cultures by checking the label, as this is essential for fermentation.
- 4
Stir the mixture gently with a clean spoon for about 15 seconds, just until everything is combined.
About 1 min
Cook’s note: Avoid over-mixing, as this can interfere with the setting process.
- 5
Cover the jar's opening with a coffee filter or a double layer of cheesecloth and secure it with a rubber band.
Cook’s note: This breathable cover allows gases to escape while keeping contaminants out.
- 6
Let the jar stand undisturbed at a consistent room temperature (around 20-24°C) for 12 to 24 hours, away from direct sunlight.
About 12 hr
Cook’s note: The fermentation time will vary based on your room's temperature; a warmer room will speed up the process.
- 7
Check the mixture; it is ready when it has visibly thickened to a soft-set, yogurt-like consistency and has a pleasant, tangy aroma.
Cook’s note: If it still looks like milk, let it ferment for a few more hours.
- 8
Remove the cloth cover, screw on the jar's airtight lid, and transfer it to the refrigerator.
- 9
Chill for at least 6 hours, or overnight, to allow the gräddfil to set fully and for the flavors to mellow and develop.
About 6 hr
Cook’s note: The cream will thicken significantly more as it chills.
Per serving
Nutrition
- Calories
- 81.5kcal
- Protein
- 2g
- Carbs
- 2.9g
- Fat
- 7.1g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a sealed container in the refrigerator.
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