Raw Milk Cultured Cream - Crème Fraiche

Raw Milk Cultured Cream - Crème Fraiche

from learningandyearning.com
Condiment
5 min

Crème Fraiche is simply cultured (fermented) cream. But its thickness, its creaminess, and its mild tartness is anything but simple. It is a wonderful, traditional fermented food similar to sour cream, but with a higher fat content.

Ingredients

  • 2 cupsraw cream (pasteurized may be used but may take longer to ferment)
  • 4 tablespoonsstarter such as yogurt, kefir, whey, or cultured buttermilk

Directions

  1. 1

    Place your starter in a quart Mason jar.

  2. 2

    Add the raw cream.

  3. 3

    Close the jar and shake it so that the starter mixes well with the cream.

  4. 4

    Keeping the lid loose, place the jar somewhere warm for about 12 hours.

  5. 5

    Check the cream. If it has not yet thickened, leave it for another 6 - 12 hours until thick. Tip: place the jar on a seedling heat mat if your kitchen is cool.

  6. 6

    When it has thickened, store it in the refrigerator, where it will keep for a week or two.

  7. 7

    Crème fraîche is great for cooking because it won’t curdle the way cream sometimes does when you heat it or add an acid like lemon juice or vinegar.