Has anyone every made creme fraiche with milk? I find creme fraiche a bit thick for my taste, so I decided to experiment. I knew from yogurt making that "thicker" milk makes thicker yogurt (yogurt made from skim milk will be runnier than yogurt made from whole milk).
I added creme fraiche starter (liberte creme fraiche) to milk. I thought milk/lait fraiche would make a good alternative to whipped cream, and a "healthier" alternative as well. I found after a few days that the whey started to separate.
Experiment two, I treated the lait fraiche like greek yogurt and drained the whey for a few hours. So far I like the results. Waiting to see if the whey will separate out. It's not as firm as whipped cream, but it works for me. If I want something firm I'll use whipped creme fraiche.
I might experiment some more and add a bit of whipping creme to get a slightly thicker version.
Recipe (for those who are curious)
2 cups whole milk
2 tablespoons creme fraiche starter
Mix milk and starter together and sit on the counter for two days (live in a cooler climate find it takes a few days for fermentation). You might find you need less time.
Drain whey from lait fraiche. Had about a cup of lait fraiche once done.
Add vanilla and icing sugar to taste to lait fraiche - use mixer to mix together. I added about a teaspoon of vanilla and a tablespoon of icing sugar. Refrigerate.
P.S. Been lurking for a while. Thanks to all the people who write. I find the posts helpful.
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...
by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...