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#1
08-19-2007, 05:36 PM
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 How long is it safe to let creme fraiche ferment? How long is it safe to let creme fraiche ferment? I heated my to 140 then let it sit for 8 hours but it wasn't as thick as I'd like. How long can I leave it out without the risk of getting sick?      |
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#2
08-19-2007, 08:17 PM
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| Best thing to do is 1c cream and 1/4c buttermilk in a glass bowl, cover it with saran wrap, and poke some holes in the top, and let it sit at about 75-85 degrees no hotter. Let it sit overnight and whisk together in the morning. I've done it like this for years its never lumpy and I have NEVER been sick.
__________________ "Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a dam*. To me, life without veal stock, pork fat, sausage, organ meat, demiglace, or even stinky cheese is a life not worth living." - Anthony Bourdain |
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#3
08-20-2007, 06:22 AM
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| Hi abefroman, this question was asked recently and many participated in the discussion: link: http://www.cheftalk.com/forums/food-...e-fraiche.html Inkedchef's recipe works but make sure you use cultured buttermilk not pasteurized buttermilk which does not have live bacteria. Luc H.
__________________ I eat science everyday, do you? |
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