Hi Dean - this is a fermented product. . . so it needs to ferment either in the oven with the light turned on or in a proofing box at low heat for at least 8 hours. If you just warm the heavy cream in a saucepan and then put that in the fridge with the other ingredients, the crema will not thicken.
Okay, now I have another question, could I use a toaster oven to proof it in? I have an oven but it's full of pans and stuff so It would be kinda messy to pull everything out. Thank you for answering my first question :)
Hi Dean - the heat from a toaster would be too hot and would only heat the bottom. Also, keeping your toaster going for 8 hours would be a fire hazard and and helluva lot of work! Maybe this is your opportunity to get your pans out of the oven and start cooking. The only other option is if you live in a very hot climate - like 90 degrees or more outside. You could stick it outside in the sunlight. That's how they did it in ancient times. But there really is no alternative solution but to supply with constant, ambient heat.
Not sure if you will read this, but I was wondering I needed to put it in the oven or could I put It in the fridge as soon as it's cool enough?
Hi Dean - this is a fermented product. . . so it needs to ferment either in the oven with the light turned on or in a proofing box at low heat for at least 8 hours. If you just warm the heavy cream in a saucepan and then put that in the fridge with the other ingredients, the crema will not thicken.
Okay, now I have another question, could I use a toaster oven to proof it in? I have an oven but it's full of pans and stuff so It would be kinda messy to pull everything out. Thank you for answering my first question :)
If you have an extra $40-60 sitting around, you could buy a proofing box with adjustable temperature capabilities. Just set it at 90-100 degrees.
Hi Dean - the heat from a toaster would be too hot and would only heat the bottom. Also, keeping your toaster going for 8 hours would be a fire hazard and and helluva lot of work! Maybe this is your opportunity to get your pans out of the oven and start cooking. The only other option is if you live in a very hot climate - like 90 degrees or more outside. You could stick it outside in the sunlight. That's how they did it in ancient times. But there really is no alternative solution but to supply with constant, ambient heat.