Re: Creme Fraiche--How should this have turned out??

[Guest guest]

Dear Cheryl,

The creme fraiche should get firm when it is refrigerated. I can't

understand why this is not working with raw cream. Perhaps you should try a

different culture, although I started with plain old commercial buttermilk.

Sally

[Guest guest]

I've only had luck with one particular brand of buttermilk only the others

won't thicken. I've been wondering if the other companies culture their

buttermilk first then pasteurize it afterwards leaving the bugs virtually

useless for making creme fraiche.

[Guest guest]

I don't know if it is possible for you, but I've had fantastically thick

results with commercial (not ultra-pasteurized) heavy whipping cream and a

tablespoonful of a creme fraiche from Vermont which I found at my local

health food store.

BrenRuble@...

11/05/2001 11:31 PM

Please respond to

cc:

Subject: Re: Creme Fraiche--How should this

have turned out??

I've only had luck with one particular brand of buttermilk only the others

won't thicken. I've been wondering if the other companies culture their

buttermilk first then pasteurize it afterwards leaving the bugs virtually

useless for making creme fraiche.

[Guest guest]

I have had similar experiences with store bought buttermilk. Most brands just

don't work! They must do something to the culture. I make Chevre (french goat

cheese) a lot. It works everytime when I use buttermilk from a culture from the

New England Cheese Company.

Shari

----- Original Message -----

From: BrenRuble@...

Sent: Monday, November 05, 2001 11:31 PM

Subject: Re: Creme Fraiche--How should this have turned

out??

I've only had luck with one particular brand of buttermilk only the others

won't thicken. I've been wondering if the other companies culture their

buttermilk first then pasteurize it afterwards leaving the bugs virtually

useless for making creme fraiche.