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Hey, thanks a bunch Marmalady, for the CREME FRAICHE mention. So far I've had bad luck with the buttermilk-in-cream method for making it. I'll contact the NE Cheesemaking operation for their culture and expect success. :chef:
 

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BigHat mentions that ultrapasteurized cream won't work in making creme fraiche. Why? Do I assume that regular pasteurized heavy cream will work using a culture?:confused:
 

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Hi to all:

I just received the following reply from the N.E. Cheesemaking Supply Company, whose URL is listed in an earlier post. It pertains to using ultra pasteurized creme for making creme fraiche:

it will work with either [pasteurized or ultra pasteurized cream]. I have been doing it lately. you will not be able to make Mozzarella with ULTRA-pasteurized but this will be ok.
 
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