[petalsandcoco]

Where did I go wrong ? Is it the recipe ? I have made this many times.....

One cup of whipping cream heated to 105 F then added 2 Tablespoons of Buttermilk, let it cool, poured it into a bowl and I let it sit in a cool dry area for 24 hours.....should it have sat longer ?

I used pasturized cream....

When I went to taste it....it was pretty sour and milky. I was hoping for a thicker version, like the Chobani yogurt I buy.

Does anyone have any ideas ? A better recipe ?

Crème Fraîche is not so Fraîche ......

[DuckFat]

After you finish that process you will probably need to let it set at least another day in the fridge. Make sure you are not buying ultra pasteurized heavy cream which is becoming the norm here.

[boar_d_laze]

Chef Petals,

Chances are high the problem was with the buttermilk and not the cream. It may have been clabbered with an acid, cultured and then pasteurized, or in some other way came to you with a weak culture.

Look for any dairy product with a live culture, including yogurt, sour cream, and buttermilk. They're all pretty much fungible. If you don't get overnight results (really, that should be long enough as long as you're using enough of the cultured product), try clabbering with a tbs of vinegar per pint of cream -- and allowing anouther four hours. You'll be on the sour side of fraiche, but at least you'll have something you can serve.

An alternative, perhaps the best if it's practical -- depending on what shopping resources are available -- is "Crema Fresa." It's Latin American creme fraiche -- just cheaper.

Buena suerte,
BDL

[petalsandcoco]

DuckFat,

Thank you....I knew something was off. I did not let it sit for the required amount of time ( I will put it in the fridge now), even though I had it in a cool area. I gave it a few stirs before and something was not working .....

I actually made this recipe only times ten .

Some use 2/3 cream then add milk then buttermilk, what would you concider a good recipe or is what I am doing ok ?

Its the thick, dense texture I am looking for.

[petalsandcoco]

Chef BDL,

Merci,
The recipe I use calls for buttermilk, same one I have been using . I believe that temperature has alot to do with the final outcome of the product.

"Creme Fresa" sounds great, the Stores here in Montreal only serve up 2-3 types and the texture is like a solid pudding.

I have been making large quantities for awhile now as I use alot of it in soups and desserts.
Interesting to know what the results will be...

[DuckFat]

Originally Posted by petalsandcoco

Some use 2/3 cream then add milk then buttermilk, what would you concider a good recipe or is what I am doing ok ?.

I think what you are doing is fine as long as your heavy cream has an adequate fat content. I have to wonder if the area that you let it set the first 24 hours was too cool. I would put it in the fridge for another day or so or if you are in a hurry move it to a warmer spot for several hours.

[petalsandcoco]

Thank you, I was beginning to second guess myself.

Yes, temp has much to do with this.....