Making Crème Fraîche

Method

All mass-produced cream is pasteurized ... crème fraîche is pasteurized cream which has had lactic acid and other natural fermentation agents that have been killed by pasteurization put back. Initially the crème fraîche is the consistency of double cream but, as it ages, it thickens and stiffens, while acquiring a sharp, almost cheesy, taste.

You can make it yourself by putting 500 ml/ pt double cream into a jar or plastic container and stirring in 1 tablespoon of cultured buttermilk. Put this somewhere warm in the kitchen and leave it partially uncovered for 36 hours, when the cream should have thickened discernibly.

At this point, use it or put the lid on fully and transfer to the fridge, where it will keep for 2–3 weeks, continuing to develop slowly. After 3-4 weeks you will have a pleasant sweet cream cheese.

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