How would I do that? Thanks :)
You can try here (http://www.cheesemaking.com/store/p/145-Creme-Fraiche-DS-5-packets.html). Although I'm no expert at Creme Fraiche.
Although, since you already made some that looked wonderful, the thought occurs to me that i may not fully understand your question.
I'm not sure if this is what you are looking for, as there are several meanings to a Fraiche, depending on where it originates.
I have a base recipe for a fromage frais as a sweet dessert, which uses as the base either a Quarg or Cream cheese.
Add 50gr of sugar to 250gr of either Quarg or cream cheese and blend in. Slowly blend in 50gr of pureed apricots. Cover and refridgerate.
HTH
Quote from: Wayne Harris on January 29, 2009, 11:45:51 PM
You can try here (http://www.cheesemaking.com/store/p/145-Creme-Fraiche-DS-5-packets.html). Although I'm no expert at Creme Fraiche.
Although, since you already made some that looked wonderful, the thought occurs to me that i may not fully understand your question.
I said that wrong, silly me, I meant a starter culture.
I haven't made a culture yet, and don't know how to go about doing that. I'm not sure what creme fraiche culture would fall under... would it be the same process that you do for mesophillic culture?
There are Mesophilic & Thermophilic Starter Culture "Recipes" (https://cheeseforum.org/Recipes/Recipes.htm) here that will get you going if you don't have any Store Bought Manufactured Ones (https://cheeseforum.org/Making/Culture_Manufacturers_Products.htm). I used those recipes for my first ~15 cheeses until I graduated and ordered some.
Quote from: LadyLiberty on January 30, 2009, 02:33:30 AM
Quote from: Wayne Harris on January 29, 2009, 11:45:51 PM
You can try here (http://www.cheesemaking.com/store/p/145-Creme-Fraiche-DS-5-packets.html). Although I'm no expert at Creme Fraiche.
Although, since you already made some that looked wonderful, the thought occurs to me that i may not fully understand your question.
I said that wrong, silly me, I meant a starter culture.
I haven't made a culture yet, and don't know how to go about doing that. I'm not sure what creme fraiche culture would fall under... would it be the same process that you do for mesophillic culture?
hi lady
did you find how to make the starter as i have a recipe that requires it aswell and am lost on the creme fraiche starter
regards
brent
Hi Brent, if I remember correctly, I thought Lady said that she found a fraiche starter at cheesemaking.com. I think it was successful and she was using it for mascapone.
thanks that seems to be a ready made starter ill have another serch for a recipe for it (the starter) ;D ;D