Creme Fraiche-Revisited

 I found out that a friend of mine was interested in making creme fraiche. I decided to revisit the topic because of her interest in the subject. After  making creme fraiche a couple of times, it dawned on me that there are a couple of things to aide in creme fraiche success.

1. I would recommend to start making it around 10 o'clock am, because by the time it hits the late afternoon, temperatures should be warmer and therefore aide in the "souring" of the creme. If you make it late at night the temperatures might drop too cold and stop the culturing process.

2. Check every 8 hours. If there is no visible change in viscosity after 8 hours, (if it hasn't thickened at all),  that means that your culture is either dead, or the temperature in the room is too low. After 8 hours if the creme did not change at all, I would repeat the process by bringing it up to 110 degrees and adding more butter milk (basically the same amount you added initially). Wait another 8 hours and the creme should be thicker. Many say that it can take up to 24 hours to thicken, but if it hasn't changed at all after the first 8 hours, I like to make adjustments. (Caution, it doesn't get super thick! It should be noticably thicker Watch older post to see what I mean.)

hope that was helpful. Once you get the hang of it the possibilities are endless! It will put you above the competition when you can say that you made it by yourself. :)

Once you've made it. here is a simple yet fun recipe for a cheese sauce.

Things you will nee:

1. 1 cup creme friache
2. 1 cup cheddar ( I like english white cheddar or a sharp cheddar cheese).
3. 1 clove garlic smashed and cut up.

Directions

1. Add creme fraiche and garlic together in small sauce pot and reduce on medium low heat until thick.

2. Add cheddar cheese and stir until incorporated/melted.

3. Add salt and pepper to taste.

Bon Appetite!