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Old 07-14-2010, 03:58 PM   #1
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ISO help/tips making creme fraiche

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.


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Old 07-14-2010, 04:14 PM   #2
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Sometimes the restrictions are arbitrary, sometimes not. I'd give it a try, you don't have a lot to lose. I've noticed all the creams in my supermarket are ultra-p. Old-style pasteurized cream is rare now.

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Old 07-14-2010, 04:53 PM   #3
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According to foodscience.cornell.edu, Ultra-pasteurized milk has more of a "cooked taste". Otherwise it's similar. It's safer. The shelf life, when un-opened, is up to 3 months whereas regular pasteurized milk is 2-3 weeks.

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Old 07-20-2010, 05:20 AM   #4
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The creme fraiche we made in school took overnight to prepare. I was not directly involved in that portion of the appetizers that we prepared that day but I do remember preparing it the day before and letting it sit out over night. I believe there is a substitute you can prepare but I don't remember off the top of my head.
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Old 07-20-2010, 10:36 AM   #5
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Thanks for all the help. I went ahead and used the ultra-pasturized cream and it worked perfectly. I put in, I believe, 3T with 2 cups cream that was warm. Let it sit at room temp for 24 hours and then in the frige for another 24 hours.
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