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How long is it safe to let creme fraiche ferment?

post #1 of 3
8/19/07 at 5:36pm
Thread Starter 
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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post #2 of 3
8/19/07 at 8:17pm
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.
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post #3 of 3
8/20/07 at 6:22am
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.
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