Perly appears to be a cultured cream product with banana flavoring. The original ingredients are remarkably clean with no seed oils or artificial additives. DIY version uses organic dairy and natural probiotic cultures for superior quality and freshness.
Based on: Perly
· Makes approximately 25 servings (2000g total)
· Serving: 80g (about 1/3 cup)
Why This Recipe is Seed Oil Free
Commercial Perly from Jaouda often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic Heavy Cream
1200g (about 5 cups) · Organic Valley Heavy Whipping Cream
Primary dairy base providing rich texture and most of the fat content
Provides concentrated banana flavor without adding excess moisture
Probiotic Starter Culture
1 packet or 2 tablespoons kefir grains · Cultures for Health Kefir Grains or Yogurt Starter
Beneficial bacteria that ferment the dairy and create probiotic benefits
Instructions
Step 1. Combine 1200g (5 cups) organic heavy cream and 600g (2.5 cups) organic whole milk in a large glass bowl. Gently warm the mixture to 85°F (29°C) using a double boiler or low heat - this optimal temperature activates starter cultures without killing them. Use a thermometer for accuracy as temperatures above 115°F will destroy beneficial bacteria.
Step 2. Whisk in 150g (3/4 cup) organic coconut sugar until completely dissolved, about 2-3 minutes of gentle stirring. The sugar feeds the probiotic cultures during fermentation and provides the slight sweetness matching the original product.
Step 3. Add 60g (1/2 cup) organic banana powder gradually while whisking to prevent clumping. Banana powder can form lumps easily, so add it slowly and whisk continuously. If lumps form, strain the mixture through a fine-mesh sieve.
Step 4. Add your probiotic starter culture according to package directions. For kefir grains, use 2 tablespoons per batch. For yogurt starter, use 1 packet. Whisk gently for 30 seconds to distribute evenly throughout the mixture.
Step 5. Cover the bowl with a clean kitchen towel and secure with a rubber band. This allows the mixture to breathe while keeping contaminants out. Place in a warm location (75-78°F) like the top of your refrigerator or inside an oven with just the light on.
Step 6. Allow to ferment for 12-24 hours until the mixture has thickened slightly and developed a mild tangy flavor. Taste test at 12 hours - longer fermentation creates more tang and slightly reduces sugar content as bacteria consume it. The texture should be pourable but thicker than regular milk.
Step 7. Once fermentation is complete, whisk the mixture gently to ensure even consistency. Transfer to glass jars or containers with tight-fitting lids. Store in refrigerator for up to 7-10 days. Shake or stir before each use as separation is natural.
Step 8. Serve chilled in 80g (1/3 cup) portions. The flavor will continue to develop slightly in the refrigerator, becoming more tangy over the first 2-3 days before stabilizing.
Storage
Store refrigerated in glass containers for 7-10 days. Natural separation is normal - stir before serving. Do not freeze as this will damage the probiotic cultures and change texture.
Cost Comparison
Cost per serving (homemade)$0.50
Cost per serving (store-bought)$1.25
Savings60%
Higher upfront cost for organic ingredients pays off with bulk purchasing. Note: Prices estimated and should be verified with current retailers. Significant savings appear after 2-3 batches as starter cultures and dry ingredients cover multiple batches.