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For years, I have made creme frache successfully -- until I don.t. Sometimes it is perfect -- thick and creamy, other times it never firms up and even turns rancid. Yes, I've tried pasteurized cream (instead of ultra-pasterized) and use the only buttermilk I can find in the store, which claims to be cultured buttermilk. Even sometimes using the same two ingredients, I will get different results. I have left it out on the counter at room temperature (e.g. 70F) for 12-24 hours, sometimes even longer. Ratios, as I see everywhere, are not critical to anything other than taste, but I generally use 1-2 tbs/cup of cream.
I have no idea why I'm getting such inconsistent results. Any ideas?
I have no idea why I'm getting such inconsistent results. Any ideas?