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Making creme fraiche: issues.

linnea56 (zone 5b Chicago)

12 years ago

I took a dairy products class last night. We were supposed to make Creme Fraiche. Teacher had specified no Ultra-pasturized products could be used. Not sure how it happened, but I ended up accidently getting ultra-pasturized half and half. It was supposed to be light cream, but the store had no light cream. I picked half and half as he said that was an acceptable substitute. Not sure how I overlooked the wording, except that it was in the fine print.

So:one strike against me there. He said mine might not work. It would just stay half and half. We heated it to the temperature required in the recipe (86 F), then added the starter. We moved on to our next products.

When I got home I put everything in the refrigerator. Not til this afternoon did I re-read the recipe and see that the Creme fraiche was supposed to be left out at ROOM TEMPERATURE to culture. I was really not on the ball yesterday! So, it was refrigerated for about 16 hours. Strike 2!

I took it out and it's on the counter now. When I looked at it as I pulled it out of the refrigerator it I saw no change (no surprise there)

Have I completely blown this? I read another article just now that said to make creme fraiche by stirring 1 T of yogurt into the half and half. I am wondering if this can be retrieved.

Thanks!

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Comments (3)

User
12 years ago
It is much easier and fool proof to just put some buttermilk into whole cream . Works every single time and it makes no difference if the cream is ultra-pasteurized. I will link below. This makes a luscious creme fraiche. Your teacher isn't giving you the best recipe :) This is the best !!

Here is a link that might be useful: creme fraiche
linnea56 (zone 5b Chicago)
Original Author
12 years ago
Thank you. In the future I will try it that way. In the meantime I want to save this batch if I can, as it is $5 worth of half and half. I think he is hooked on using these starters he buys online. I think I will have to pick up some buttermilk tomorrow. IÃ¢ÂÂm sick today, too woozy to go out. In the meantime I suppose I should pop it back in the fridge til I can get out. I wonder if I can freeze the rest of the buttermilk?

Sour cream doesnÃ¢ÂÂt work as a culture source, does it? That I and homemade kefir I have on hand.
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I started some creme fraiche just before I got on the computer, so guess I know what I will be using it for! Sounds delicious. Thanks for sharing, San.
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User
12 years ago
You can't use sour cream to make creme fraiche in half and half...in fact you need to add 1/2 c sour cream to whole cream and that will give you creme fraiche. The problem with your formula is you can't start with 1/2 and 1/2 ....I am so sorry. As to the buttermilk. You only need a small amount so you can just get a container that is a pint if your store carries it. Also yes it does freeze but it separates when it is defrosted so you have to just cook with it ...no problem though.Also it keeps for months in the fridge...you can ignore the "use by" " sell by" date...it lasts and lasts.

You can just freeze the 1/2 and 1/2 also. I do it all the time. It too will separate but that is OK if you are going to cook with it. Or use it to make homemade yogurt...will be very very rich and yum...or make ice cream or rice pudding...lots of things...make a tres leches cake !!
I am SO sorry you are not feeling well. I hope you are better tomorrow. c

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