Homemade Creme Fraiche
Consume it savory as a thick sour cream or sweet with some maple syrup. Either way Creme Fraiche is a staple you want to have in your kitchen at all times. Our favorite way to use this thickened cultured cream is by adding a bit of lemon zest and maple syrup to it and blending it to make it fluffy. Add it to fresh berries and angel food cake for a light summer dessert. Learn more cultured dairy recipes in the Greenhouse. A monthly membership that focuses on one skill a month without the distraction of social media.
How To
1 quart heavy cream or light creme if you want to make sour cream
Freeze Dried Sour Cream Culture from Cheesemaking.com
Heat cream to 86 degrees
Add your sour cream culture and let rehydrate for two minutes
Whisk in the culture. Add in 1/4 cup of dried milk if you prefer a thick sour cream.
Let ferment for 24 hours at 72 degrees.
Store in the fridge for up to 2 weeks
