Creme Fraiche Recipe
With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, creme fraiche is splendid over seafoods and poultry.
Creme fraiche is a versatile product in that you can either drain all of the whey and use it as a dry cheese spread onto bread or crackers or stuffed into pepper, figs or your other favorite vegetable or fruit. Left more moist, it serves as a substitute for sour cream and can be served in dips or any place where you would use sour cream. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes.
1 quart milk at 86 degrees- it can be used fresh from the goat, filtered
1 packet creme fraiche starter culture
1. Heat the cream to 86 degrees
2. Add the starter and let sit undisturbed at about 72 degrees until coagulated.
3. Once coagulated store in the refrigerator.
The creme can be stored for up to one week in the refrigerator.