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Making Creme Fraiche

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Making Creme Fraiche

ceojr1963 | Feb 5, 2010 01:38 PM

All the recipes I have read or watched, tell you not to use Ultra Pasteurized cream. My problem is in my area it is hard to get plain single Pasteurized cream.

What would the result be if I did use the Ultra Pasteurized cream? Would I need to add more Culture ( in this case Butter Milk ) than I would for the the original recipe, or will that still not work?

Thanks for any help.

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