Cultured Cream

cultured cream

Cultured Cream (Fraîche)

4 cups whipping cream
1 cup buttermilk, acidophilus milk, yogurt, or 1 packet cream fraiche starter culture

Heat whipping cream slowly to 185-200° F, hold for 2-5 minutes while stirring constantly. Cool milk to 104-113° F. Add buttermilk, acidophilus milk, yogurt, or 1 packet cream fraiche starter culture packet. Place into clean and sanitized jars. Incubate at 42.3 C until cultured cream reaches a pH of 4.6 or less.

This thick, delicious treat can be added into savory dishes (curry, casseroles, soups), used as a dip to your favorite fruit, in a vinaigrette, or whipped to top your favorite dessert.

Cultured Cream (Fraîche) Vinaigrette

3 tbsp. cream fraiche
4 tbsp. apple cider vinegar
1 egg yolk
2 tsp. mustard
½ cup olive oil
Salt and pepper to taste

Using a whisk, blend the crème fraîche, apple cider vinegar, egg yolk, mustard, salt and pepper. Begin adding the oil very slowly, continuing to stir as it thickens. Use immediately.