abjcooking
Head Chef
So I was going to try making creme fraiche by just warming some heavy creme and adding the buttermilk, however the instructions say to use pasturized heavy creme, not ultra-pasturized. I accidentaly bought the ultra so I'm wondering if there is a big difference and if I can still use it. Is there a reason he mentioned not to use ultra-pasturized?
Thanks for any help.
Thanks for any help.