Creme Fraiche is one of those dairy delights that you try to eat just a little of but once you taste that first mouthful you always come back for more. This is a deliciously rich and creamy treat that you will want to use on top of fruit or pancakes in the morning.
- 1 quart of Pasteurized Light Cream (or Half and Half)
- 1 package Creme Fraiche Starter Culture
- Heat the cream on the stove top to 86 degrees F. Add one packet of Creme Fraiche Starter Culture and stir. Cover and allow the mixture to set at app. 72 degrees F. for 10-12 hours or until the mixture has set into a solid white curd.
- Ladle the curd very gently into a colander lined with Butter Muslin. With two corners in each hand tie the cloth into knot and hang the bag to drain for 6 hours or until it has reached the desired consistency. It will be necessary to scrape the inside of the bag quite often with a clean spoon in order to open the clogged pores of the cloth.
- Once the creme fraiche is drained, it is placed into a clean bowl, covered, and placed in the refrigerator. This cheese will thicken up under refrigeration and when using cream right from a cow it will eventually be so thick a cream that a spoon would stand in it all by itself.