making creme fraiche

Discussion in 'Professional Chefs' started by sicilm, Oct 4, 2005.

  1. sicilm

    sicilm

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    Hello everyone, I recently saw a recipe for making creme fraiche, mixing 1/8C buttermilk with 2C heavy cream and letting it sit out overnight to thicken. Has anyone ever heard about anything like this or done it? Im just wondering how it turns out and if its healthy to eat it after its sat out. The book said that the active culture in the buttermilk will thicken it to take place of the natural process. Thanks for viewing
     
  2. rivitman

    rivitman

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    Yes it does work.
    But make sure you have buttermilk with LIVE cultures.
    The lactic acids in the milk products will keep it from spoiling overnight, or developing untoward bacteria, and the creme fraiche will have a shelf life of several days refrigerated.
     
  3. mikeb

    mikeb

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    Yeah that's how we usually make crème fraîche. We even tried using organic yogurt once to provide the bacteria when we didn't have buttermilk, it actually worked quite well.
     
  4. pete

    pete Moderator Staff Member

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    Used to do it at a restaurant where I worked. It turns out quite well.
     
  5. dano1

    dano1

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    it works. Its a psuedo creme fraiche but will do the job.