Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Crème Fraîche

Preparation info

  • 1

    qt
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Half-and-half or light cream

Method

Procedure

Day 1: Preparation

  1. Follow steps 1–6 in the Procedure for Making Fermented Dairy Products. Bring the half-and-half to 86°F (30°C) and allow it to culture at 70°F (21°C) for 24 hours.

Day 2: Preparation

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