First of all I'd like to say... that enamel cup is a king's royal goblet here in shags hehe! Authenticity, right? That being said, remember the country coleslaw with that genius salad cream? Well, I had some of the dressing left over so I said si I just do a smoothy as usual? (Avocado keeps very badly so you have to use it all or dump it after blending). Result? Let me just say it tastes like mala with a golden crown on its head. Enough said. For the fermented cream, just leave your regular milk cream (not the store bought one, natural) out in a safe enclosure like cupboard (not fridge) for a few days.