neil on the web!

fresh cream

2012 Sep 14

So this is how I make my Creme Fraiche:

  1. Pour some Double Cream (Cow or Goat) into a container.
  2. Add some Cultured Buttermilk.
  3. Mix thoroughly.
  4. Leave at room temperature for 24 hours.
  5. 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.</cide>