Creme fraiche is an expensive cream similar to sour cream but a little richer. I have been eager to make creme fraiche since I have read about how easy it is to make. The problems I ran into had to do with keeping the milk mixture at a consistent temperature for twelve hours to allow the bacteria to form. After building the immersion circulator, I have had to start testing it by making yogurt and creme fraiche, due to the lack of a foodsaver/vacuum chambers to pack food in for Sous Vide cooking. Like yogurt, creme fraiche is very easy to make yourself and once you have the culture started (from your first batch of creme fraiche), it is very inexpensive to make.
2C Heavy Cream (aka Heavy Whipping Cream)
- Combine both ingredients and mix.
- Place the mixture in a quart sized mason jar and submerge in a water bath to the height of the milk in the jar. I used a pan in my water bath to get the jar where it needed to be.
- Cook at 95°F for 8-12 hours.
- The longer it cooks, the more sour it will taste.
- After the time is up, place the jar in an ice bath to cool, then refrigerate.