YIELD: AROUND 450G
“crem fresh”
A delicious, tangy cheese with a sour cream consistency that can be served fresh or used in cooking. It heats well without curdling and is commonly served with pasta. We love serving crème fraiche with dark chocolate coated strawberries!
INGREDIENTS:
2 drops calcium chloride (in 1 tablespoon filtered water)
3 cups cream (30% fat)
1 cup full cream milk
1 dose M036 mesophilic culture (i.e. 1/8 teaspoon, follow packet instructions)
3 drops liquid rennet (in 3 tablespoons filtered water) (optional)
METHOD:
- Sterilise equipment.
- Add calcium chloride to the milk and cream.
- Heat cream mixture in a saucepan (indirect heat) to 30°C (86°F). Remove from heat.
- Add mesophilic starter culture, rehydrate for 30 seconds and then mix (up and down).
- Add rennet solution and mix well (up and down), if using (no straining needed when adding rennet).
- Rest mixture (covered) for 12 hours at room temperature.
- When mixture has set, refrigerate in an airtight container and consume within 7 days.
- You can drain to thicken the crème fraiche if desired, using cheesecloth and draining for 6-12 hours until thickened to your liking.
Serving Idea: mix 1 tablespoon brown sugar into 1/2 cup crème fraiche and serve with fresh strawberries and chopped fresh mint leaves.
