All questions

What is a foolproof method and recipe for homemade creme fraiche?

I have tried to make it before using ultra-pasteurized cream and buttermilk, which I left on my counter. It did thicken and it got tangy, but it just wasn't as good as the kind I can buy from the store. Was it because I used ultra-pasteurized cream rather pasteurized? Should I have heated first? I would love a foolproof and easy way to make this. Thanks!

asked by a Whole Foods Market Customer about 7 years ago

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

No need to email me as additional answers are added to this question.
3 answers 803 views
Melusine
added about 7 years ago

My experience -- yep, it was the UHT cream. Warmer temps will help the creme fraiche set up a bit faster. The ratio I use is 2 tbsp buttermilk to 1 cup cream. Shake it up well in a jar, and put it aside.

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

No need to email me as additional answers are added to this question.
wssmom
added about 7 years ago

AGree with Melusine, the ultra-pasteurized cream can throw a monkey wrench into a lot of recipes ....

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

No need to email me as additional answers are added to this question.
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

I SO lament the demise of the oven pilot light in the home oven. In its absence, whisk together 8 ounces ov heavy cream (honestly, half and half works as well), and 2 ounces of buttermilk or sour cream. Set it in a warm place for 24 hours. An old-fashioned oven with a pilot light is just perfect. In its absence, use a yogurt maker. It lieu of that, pour the solution into a glass jar (think Mason), wrap it in a heating pad set on Low, and encase it with rubber bands. Slam-dunk either way.

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

No need to email me as additional answers are added to this question.
Recommended by Food52