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Milk/Lait Creme Fraiche?

Wildgrace | May 28, 201603:11 PM

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.

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