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Jul 29, 2014
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RECIPES
Crème Fraîche
Serves
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Courtesy of a recipe originally printed in Home Cheese Making: Recipes for 75 Delicious Cheeses, by Ricki Carroll | Photo by Carmen Troesser
November 2010

Crème Fraîche
Read the article: A Fraîche Start: Cheese-making cultures put authentic crème fraîche within reach

INGREDIENTS

1 quart fresh heavy cream*
1 packet crème fraîche starter culture

PREPARATION

• In a stainless steel pot, slowly heat the cream to 86 degrees. Sprinkle the starter culture on the top of the cream, let it sit for a minute to rehydrate, then stir it in with an up and down motion for about 1 minute.
• Transfer the mixture to a glass jar with a lid. Place the lid on the jar and allow the cream to sit at a warm room temperature, about 72 degrees, for 12 hours or until thickened. Avoid opening the jar while it ferments.
• Store in the refrigerator for up to 12 days.

*If you can get unpasteurized cream, that’s your best option. Whole Foods sells lightly pasteurized cream that also works.

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