Post by Debbie Lincoln on Apr 14, 2015 14:39:11 GMT -5
Pasteurized Cream (Raise temp of cream to 145* slowly over a double boiler, stir occasionally and hold for 30 minutes. Do NOT get it hotter or hold it hot longer. This can destroy the milk protein and result in too soft curd)
1 packet creme fraiche starter culture per quart of cream
1. Cool the cream to 86* (I use a sink full of cold water)
2. Add the starter, stir in well and let set, undisturbed at room temperature (72*) for 12 hours or until coagulated. (Wrap a big fluffy towel around the pot if the weather is still cool).
3. You can use it now or pour it into butter muslim to drain.
Notes: I let mine set up only 10 hours - it was bedtime and I didn't want to stay up late.
I poured it directly into a colander lined with 2 layers butter muslin, squeezed it up, and left it in the colander dripping into a bowl underneath, and put it all into the frig, overnight.
The resulting goop looked like Greek yoghurt and tasted similar, only more "buttery", and not quite as tangy.
I immediately tried it with herbs, garlic and cracked pepper on wheat crackers. It was yummy. Right now I'm not eating much bread, but I'm betting it would be really good on a cinnamon bagel.
I froze most of it, but ice cream will be next (after I hit my next weight goal!)
If you use fresh cream, pasteurization may not be necessary. I did it because I made a gallon batch collected over the course of several days. I have also made a product that is similar to this using live culture buttermilk as a starter in fresh cream and liquid rennet. (Lannie 's recipe familycow.proboards.com/thread/10162/thick-sour-cream)
1 packet creme fraiche starter culture per quart of cream
1. Cool the cream to 86* (I use a sink full of cold water)
2. Add the starter, stir in well and let set, undisturbed at room temperature (72*) for 12 hours or until coagulated. (Wrap a big fluffy towel around the pot if the weather is still cool).
3. You can use it now or pour it into butter muslim to drain.
Notes: I let mine set up only 10 hours - it was bedtime and I didn't want to stay up late.
I poured it directly into a colander lined with 2 layers butter muslin, squeezed it up, and left it in the colander dripping into a bowl underneath, and put it all into the frig, overnight.
The resulting goop looked like Greek yoghurt and tasted similar, only more "buttery", and not quite as tangy.
I immediately tried it with herbs, garlic and cracked pepper on wheat crackers. It was yummy. Right now I'm not eating much bread, but I'm betting it would be really good on a cinnamon bagel.
I froze most of it, but ice cream will be next (after I hit my next weight goal!)
If you use fresh cream, pasteurization may not be necessary. I did it because I made a gallon batch collected over the course of several days. I have also made a product that is similar to this using live culture buttermilk as a starter in fresh cream and liquid rennet. (Lannie 's recipe familycow.proboards.com/thread/10162/thick-sour-cream)
