I made delicious, tangy, creamy craime fraiche using a pint of raw cream from the farmer's market and just a little over 4 full tbsp of raw kefir culture.
Without heating either the cream or the kefir (sold by the same vendor as the cream, it's cultured colostrum using russian kefir grains) I let both come to room temp, about 70 degrees, then I put the kefir on the bottom of a 3 cup glass container, poured the cream on top of it, added a little bit of kefir on top, stirred gently, then covered with a layer of cheesecloth for 36 hours, tasted, put on a plastic top and put it in the refrigerator.
It is thick, creamy and delicious. Next step is to use it in a french recipe, and then as a starter for the next batch.
Has anyone else tried this?
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