ISO help/tips making creme fraiche

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abjcooking

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Sep 18, 2004
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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.
 
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.
 
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.
 
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.
 
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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