How to make creme fraiche?

Question

I used ultra pasteurized whipping cream and buttermilk left out all night in a warm place (over the pilot on my stove) and put in the fridge in the AM. I read where ultra pasteurized will not work and that I need to used pasteurized. Anyone have any comment? Will the use of the ultra pasteurized make me sick?

Answer 1

"Creme Fraiche" is simply "Fresh Cream" in French. I grew up in France. My gramps had a farm. And when they mean Fresh they mean picked off the top of goat or cows milk after is had sat all night. I'm not sure you can do it unless you have goats or cows in your backyard!

Answer 2

I used to make it when I was a chef, your best to use regular 35% cream and to each cup add 2 tablesponns of buttermilk, if you want to make it really thick, add a tablespoon of plain yogurt, not with any gelatin in it.

Sometimes the cream needs 48 hours out, if it is in a draft, I used to put mine on the back of the frig top, near the edge, the heat from the frig cycles is just enough, stir it before putting it in the refrigerator, and once or twice after that, make sure all the ingredients are room temparture to start, this speeds up the process.

Answer 3

A lot of the time on the Food Network, the chefs suggest using sour cream if you can't find it in the store (it would probably be in the same area as sour cream). I've never had, never needed to use it yet.

Answer 4

I just buy it in the cold case; cheaper, less hassle and it's never made me sick.
Ultrapasteurized should have less bacteria in it than pasteurized so it shouldn't make anyone sick.