Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 > For whoever had the original creme fraiche question, I had the same > problem; I think the spot I was using was not warm enough. But I > just gave it an extra 8-10 hours, and then put it in the fridge. It > firmed right up. I would agree. I use commercial crème fraiche (Crème D'Isigny) and I just drop a spoonful into a pint jar of raw cream and leave it on the counter. My house is usually pretty chilly (60-64) and after one day out it doesn't even taste any different! But I just leave it out double the time--48 hours seems to work for me--and it turns out fine. It works that way for all my cultures. My kombucha is in an upper cabinet that is fairly warm (for my house) and it usually takes 2 weeks to finish fermenting--and without turning to vinegar! I thought this might be my sourdough problem, but my sourdough seems to be bubbling along despite the cool temps. I leave it sitting by the stove for ambient warmth while cooking. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Cheryl-- I agree with ; temperature seems to be the key. Our house is quite cold a lot of the time, too, which is why I am using that cupboard I mentioned now. As far as a formula goes, I just smelled it and tasted it, then put it in the fridge to see if it would get to the right consistency. It did, so I took that as my sign. So, that's my advice: give it a few extra hours, smell first, then taste, then cool it down. Good luck! a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2001 Report Share Posted November 12, 2001 > Cheryl-- > > I agree with ; temperature seems to be the key. Our house is > quite cold a lot of the time, too, which is why I am using that > cupboard I mentioned now. As far as a formula goes, I just smelled > it and tasted it, then put it in the fridge to see if it would get to > the right consistency. It did, so I took that as my sign. So, > that's my advice: give it a few extra hours, smell first, then taste, > then cool it down. > > Good luck! > a Thanks a--I tried again with Chrome Dairy cream and buttermilk, and this time it did thicken--not quite as thick as regular sour cream but I'm getting there! Next time I will leave it out longer and see if that helps firm it up once cold. Thanks for all the tips! Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 You're welcome, Cheryl! Remember that commercial sour cream often has added thickeners: guar gum, dry milk solids, etc. But my last batch of CF was super thick, all on its own power. Experimentation is definitely the way to go. I'm glad it's starting to work for you. a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2003 Report Share Posted May 20, 2003 I haven't made creme fraiche, but I've found that culturing milk and cream extends the time that we can use them. You probably can use it past tomorrow, but use your own judgement. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2003 Report Share Posted May 20, 2003 >Hi all, >I made some CF a week ago from cream that was due to expire on the >21st. Now, how long will the CF stay good since it is cultured, or >do I have until tomorrow to use it up? >Thanks, > I used to throw out my kefir cream after a month, but that was me being nervous. Now my rule of thumb is: if it has a live culture in it, it is ok until it gets mold. Of course, some of the kefir group make kefir cheese and they say it is better AFTER it gets mold on it! The point is: the " expiration date " is there mainly because they are afraid bad bacteria will grow in it and make you sick. Or make it smell bad. But when you culture it, you KNOW it is full of bacteria, and the ones you culture are ones that tend to keep the bad ones out. Good miso is kept at room temp for a year to " age " and it keeps forever in the fridge. In any case, the most common bacteria that make you ill don't like to grow in an acidic environment, plus the live good bacteria tend to fight off invaders. Whether it still *tastes* good after a length of time is another issue (sometimes aging it longer makes it taste better!). I have noticed that store-bought sour cream goes bad really quickly though, which makes me think they may pasturize it, or they use a wimpy breed of bacteria. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2003 Report Share Posted May 20, 2003 Raw creme fraiche I buy from a farmer lasts well over a month in my fridge. I'm sure he cultures the cream when it's only a day or two old, though. Quote Link to comment Share on other sites More sharing options...
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