Rescuing overly thickened creme fraiche

Question

I made crime fraiche and apparently left it out too long (almost 18hrs at 69 deg. F), and now it is super thick/stiff in the fridge. (I used 2 cups of grassfed local cream and whole fat buttermilk- 2T, did not heat them up first). Is the best solution to whisk in more heavy cream? It's significantly thicker than yogurt- is just softer than whipped butter. It tastest appropriately tangy, has a good color. Thanks for any advice!

Harold M. · Answer

I understand your perspective on incorporating additional heavy cream to improve the consistency, considering the expected softening effect as it reaches room temperature and the potential reduction in tanginess. May I inquire about the purpose for which you are utilizing it? Is there a possibility that the texture can be deemed satisfactory without attempting to restore it? letmelivebetter's website.

camnleavitt · Answer

That is literally how its supposed to be--the thicker the better. Don't you dare add cream to thin it--you will lose some of that cultured goodness and ripe tang. Just whip it a little to loosen it up. French chefs are rolling over in their graves right now...

Loves2cook · Answer

Thanks so much! It's for a roasted carrot salad (http://cooking.nytimes...), and upon rereading the recipe, I will be thinning it with lemon juice and water, too.

Sarah J. · Answer

I agree with you that the best option is to whisk in a bit more heavy cream, keeping in mind that it should loosen up a bit after allowing it to come to room temperature (and that the cream might reduce the tang a bit). What are you using it for? Is there any chance it'll be okay if you don't try to revive the texture?

Loves2cook · Answer

*creme fraiche and **tastes

Rescuing overly thickened creme fraiche

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