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| Homemade Crème FraîcheMaking Crème Fraîche with Fermented Treasures' (FT) natural buttermilk and yogurt starter culture is straightforward. Yogurt maker not required. First activate FT yogurt or buttermilk starter culture as directed in the instructions provided with the culture. Also see making cultured buttermilk. Next add two tablespoons (30 ml) of freshly made yogurt or buttermilk to one cup (240 ml) of heavy whipping cream in a freshly cleaned, covered jar with a loose fitting lid and let stand at room temperature until thickened about 12 hours. Do not exceed 80 degrees F. (27 degrees C.). Once thickened refrigerate for six hours to continue setting before use in any recipe calling for Crème Fraîche. Crème Fraîche flavors will range from mild, pleasant buttermilk (Fil Mjolk yogurt starter culture), to an intriguing buttermilk cheese blend (Piima yogurt starter culture) to a rich, mellow buttermilk flavor (Buttermilk starter culture). All make outstanding Crème Fraîche ready to enhance any Crème Fraîche recipe. To make sour cream use half and half light cream instead of heavy whipping cream.Also enjoy making homemade Crème Fraîche with FT Greek yogurt starter culture. FT Greek yogurt starter requires a yogurt maker and yields a practically thick luscious Crème Fraîche. Just follow instructions for activating FT Greek yogurt starter culture as directed in the instructions provided with the culture. Then handily make delicious homemade Crème Fraîche in a home yogurt maker, using heavy whipping cream whenever your recipes for homemade sauces and desserts call for quality Crème Fraîche. FT specializes in natural yogurt starter cultures, the kind that is re-cultured, OVER and OVER again. Yogurt starter cultures that may be re-cultured indefinitely, with the potential of lasting for years if properly cared for and re-cultured on a regular basis. FT yogurt starter cultures include viili, fil mjolk, piima, Matsoni (Caspian Sea yogurt), Greek yogurt and cultured Buttermilk. Visit here. | |
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