My crème fraiche turned out as an example of the most delicious scrumptiousness. I am completely in love and addicted. Why did I not start making it years ago? It is sooo yummy and soo easy to make.
Get yourself about 200-250 mL of cream. The real stuff not the thickened stuff. Warm it on the stove to about 40-45 °C (104-113 F). Pour it into a sterilised jar. Add a tablespoon of natural yoghurt. Stir to mix. Place lid on jar. Leave at room temperature for 24 h. Place in fridge until required. Mine has lasted 6 days so far.
It is a lovely thick creamy version of yoghurt. Sort of like sour cream but yummier.
Many recipes use cultured butter milk for the bacterial starter. I only had yoghurt available but it’s the same bacteria and it worked well.
So far we have had it on brandied apples…
And I have had half yoghurt, half crème fraiche on my muesli of a morning. There is the tiniest smidgen left for tomorrow’s breakfast and then it’s all gone.
Theres nothing for it. I’ll just have to make some more!