Making Creme Fraiche

[ceojr1963]

All the recipes I have read or watched, tell you not to use Ultra Pasteurized cream. My problem is in my area it is hard to get plain single Pasteurized cream.

What would the result be if I did use the Ultra Pasteurized cream? Would I need to add more Culture ( in this case Butter Milk ) than I would for the the original recipe, or will that still not work?

Thanks for any help.

[ceojr1963]

morwen, I'll have to agree with you the second batch which I started this afternoon using a 1/4 cup of the mother batch as a culture, has thickened in about 6 hours. The mother culture is in the fridge to chill and ripen as per the instructions I was following.

Very cool, One more thing I can add to my recipe list.

[morwen]

Succeeding batches just seem to get nicer and nicer. I find I only need about 2 tablespoons of culture per pint of cream. We keep our house pretty cool (68F am/65F pm) so it takes a full 24 hours for the cream to culture. Summer time temps, the process is much faster.

[morwen]

I use ultra all the time. It's what's available. I give it 24 hours to culture. What I have noticed is the mother batch is a little loose but subsequent batches made with a couple of tablespoons from the previous batch are nicely rich and thick.

[ceojr1963]

Just in case it was because Ultra stopped the enzymes from working, and normal didn't, I added more Buttermilk than the recipe called for. Double.

Now 5 hours later, the cream is starting to thicken and has a tangy taste, but not as sharp as the buttermilk.
I'll let you know what happens next.