So this is how I make my Creme Fraiche:
- Pour some Double Cream (Cow or Goat) into a container.
- Add some Cultured Buttermilk.
- Mix thoroughly.
- Leave at room temperature for 24 hours.
- Refrigerate and eat when desired.
If I remember, I stir the mixture after a few hours to avoid any Buttermilk settling. My batch size varies from 400 ml to 700 ml.
Why Creme Fraiche?
- High fat content.
- Fermented and alive.
- Only contains traces of Lactose, Casein, IGF-1.
- Very tasty.
- Good for cooking.
http://www.marksdailyapple.com/fermented-foods-health/#axzz26Rn1x2yQ</cide> http://jugalbandi.info/2011/07/dairy-part-2-what-kind-is-best/ http://www.ncbi.nlm.nih.gov/pubmed/16428610