Real food fermentation : preserving whole fresh food with live cultures in your home kitchen by Lewin Alex

Author:Lewin, Alex
Language: eng
Format: epub
Tags: food, fermentation, fermented, yogurt, kombucha, vegetables, sauerkraut, foods, starter, microbes, real food, food fermentation, apple cider, food preserving, hard apple, fermented foods, recipe continued, fermented beverages, creme fraiche, minutes total, COOKING / Methods / Canning & Preserving, Fermented foods, Fernentation, COOKING / General
Publisher: Beverly, Mass. : Quarry Books
Published: 2012-07-24T16:00:00+00:00

Creme Fraiche continued

You can make creme fraiche pretty much the way you make yogurt (see page 99), except that you can use different starters, and it is not as picky about temperature. It’s possible to make it in a warm room without using any insulated or heated containers. If you can’t get unpasteurized cream, pasteurized cream will do, with a starter. Ultra-pasteurized cream may not work well, even with a starter.

Yield: 1 pint (450 g) Prep time: 10 minutes Total time: 12-18 hours

EQUIPMENT

l-pint (475-ml) mason jar

INGREDIENTS

12-13 ounces (350-400 ml) unpasteurized cream

3 tablespoons (45 g) yogurt, kehr, or cultured buttermilk as a starter, if using pasteurized cream; starter is optional if using raw cream

PREPARATION

T If using a starter, measure out the amount you're going to use. Put it in the mason jar.

2 Add the cream to the jar, leaving l inch (2.5 cm) or so of room at the top. Close the jar and shake it so that the starter mixes well with the cream.

3 Place the jar somewhere warm for 12 hours or overnight. Check the cream. If it has not yet thickened, leave it for another 6 hours.

H When it has thickened, store it in the refrigerator, where it will keep for a week or two.

Creme fraiche is great for cooking because it won't curdle the way cream sometimes does when you heat it or add an acid like lemon juice or vinegar.

DAIRY

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