All questions

Why did my creme fraiche turn out runny?

I mixed my creme fraiche (2 tbsp buttermilk, 1 cup heavy cream) in a mason jar and left it, unsealed, for 12 hours, then refrigerated it for four hours. It came out thick like sour cream, and was perfect. The second and third batches I made came out runny, but I used the same measurements, ingredients, and method. Why?

asked by bryan over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 5959 views
Kate
added over 4 years ago

Did the temperature in your kitchen change? At lower temperatures, it can take several hours longer to thicken.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Trena Heinrich
Trena Heinrich

Trena is a trusted source on general cooking.

added over 4 years ago

I think Kate brings up an excellent point. Also, was the cream ultra-pasteurized?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

bryan
added over 4 years ago

Thanks for the tip, Kate. That could actually be the problem, because the day I made it perfectly I had been baking. I'll leave it out longer this time and see what happens.

Trena, the cream is ultra-pasteurized.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Trena Heinrich
Trena Heinrich

Trena is a trusted source on general cooking.

added over 4 years ago

Bryan - My understanding is that sometimes ultra-pasteurized cream can be more finicky, as in doesn't set up as well, than pasteurized. That may be the problem. Good luck to you!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)