Crème Fraîche

⇐ Cheese, fermented & pickled products and preserves

Ingredients

500ml double cream (36-40% fat)

starter: ⅛ tsp Aroma B powdered mesophilic starter culture or 20ml prepared LactoFerm culture

Method

1. Pour cream into a sterilised jar and place in a large stockpot. Fill the pot with warm but not hot water (35℃) to halfway up side of jar. Over low heat, slowly heat cream to 30℃. This should take about 15 minutes. Turn off heat.
2. If using prepared starter add it and mix in. If using powder, spinkle over surface of cream and allow to rehydrate, then stir in using a whisk and an up and down motion.
3. Place the lids loosely on jars and leave in the warm water bath to ripen for 12 hours.
4. Take the jars out of the water, tighten lids, and continue to ripen at room temperature for at least 6 and up to 48 hours.
5. Refrigerate overnight or for up to 2 weeks.

Artisan Cheese Making at Home Mary Karlin

cheese fermented creme fraiche