I have posted before and got a LOT more information that I needed or could absorb, which may have complicated things.
My questions is simple and hopefully focused: I simply am trying to make creme fraiche using pastured (not UHT) cream and buttermilk that was cultured using one of the heirloom kits.
The maker of that kit - Cultures For Health -- it telling me that adding a buttermilk cultured by their kits to cream would simply create sour cram, not creme fraiche. They say creme fraiche needs a different culture.
I don't want to buy cultured buttermilk from the store to make the creme fraiche because it only comes in quarts and I only need two tablespoon to make the creme fraiche. This whole thing started because I am making butter and have plenty of uncultured buttermilk left over.
Can someone help. Please, if I may ask, I don't need the background on pasteurization and such, I just need to know the simple process of mixing in a cultured buttermilk using this heirloom kit. (Yes I know to leave it loosely covered on the counter for 24 horus and such.)
I am just stuck on why the cultured milk using this Cultures for Health kit would not work to culture the buttermilk and then mix with cream to make creme fraiche.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...